Best Vegan Feta Cheese | Easy Vegan Substitute for Feta Cheese

By September 17, 2019Vegan Recipes

One of the toughest things to find is the best vegan replacement for something… especially cheese. When I’m looking for vegan feta cheese, I want it to be a salty, crumbly, creamy, feta cheese. And so I went ahead and created my own! And my goodness, it’s the best vegan feta cheese!The Best vegan fetaThis Vegan Feta Cheese recipe is a healthy, easy to make & also affordable. It’s best for vegans, especially those with nut or gluten allergies,  vegetarians or dairy-free eaters.

Always remember the motto friends, (vegan) feta cheese is the better cheese! This recipe was inspired by the vegan feta from a restaurant in Toronto called Virtuous Pie. This feta cheese goes extremely well on my Watermelon Feta Salad or on top of my Mexican Street corn recipe.

Feel free to share & print my recipe below to make your own Best Vegan Feta Cheese! Or you can watch me on YouTube show you how to make it!The Best vegan feta

Related Recipe: Vegan Nacho Cheese Dip

Hi, I’m Candice & welcome to The Edgy Veg! Where I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.

This recipe is part of my 3-Recipe Series on Making Vegan Cheese from TOFU! Check out these other vegan cheese recipes: Vegan Nacho Cheese & Vegan Mozzarella Cheese.

How To Make: The Best Vegan Feta Cheese

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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make the Best Vegan Feta Cheese. 

Prep this recipe in 10 minutes and leave to set overnight in the fridge for use all week on potatoes, pizza, greek salad, homemade spanakopita and anything else your cheesy heart desires.

INGREDIENTS FOR BEST VEGAN FETA CHEESE

INSTRUCTIONS FOR BEST VEGAN FETA CHEESE

  1. To start, place tofu, nutritional yeast, miso paste, coconut oil, lemon juice, apple cider vinegar, salt and onion powder in a blender and puree until very smooth, scraping down the sides.
  2. It gets quite thick, so you will need to help it along with a damper or wooden spoon. Be patient- this vegan feta will be worth it. Keep blending until it’s a smooth, silky texture. Taste and salt as needed.
  3. Place tofu mixture into a sealable Tupperware container or bowl. Cover and place in the fridge, allow it to firm up overnight.
  4. Cut into feta-like cubes, or use a spoon to scrape out the feta and top salads, use in spanakopita, or spread on crackers or bread.

NOTE: line your bowl or Tupperware with plastic wrap or parchment if you plan on cutting it into feta-like cubes for ease of release.

Ta-Da! Creamy Vegan Feta Cheese!

If you want more vegan recipes, click here for my newest recipes.

The Best vegan fetaRelated Recipe: Tofu Mozzarella

Recipe for The Best Vegan Feta Cheese

5.0 from 3 reviews
Best Vegan Feta Cheese | Easy Vegan Substitute for Feta Cheese
 
Prep time
Total time
 
When I'm looking for vegan feta cheese, I want it to be a salty, crumbly, creamy, feta cheese. And so I went ahead and created my own! And my goodness, it's the best vegan feta cheese!
Author:
Recipe type: Cheese
Cuisine: Greek
Serves: Roughly 1½ cups
Ingredients
Instructions
  1. Place tofu, nutritional yeast, miso, coconut oil, lemon juice, apple cider vinegar, salt and onion powder in a blender and puree until very smooth, scraping down the sides.
  2. It gets quite thick, so you will need to help it along with a damper or wooden spoon. This may take some time, let it blend.
  3. Taste and salt as needed.
  4. Place tofu mixture into a sealable Tupperware or bowl. Cover and place in the fridge to firm up overnight.
  5. Cut into feta-like cubes, or use a spoon to scrape out the feta and top salads, use in spanakopita, or spread on crackers or bread.
NOTE: line your bowl or Tupperware with plastic wrap or parchment if you plan on cutting it into feta-like cubes for ease of release.

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You guys must try the Best Vegan Feta Cheese & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see on social! Tag @edgyveg on your photo & add the hashtag #edgyveg in your caption so I don’t miss it!

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8 Comments

  • Olga says:

    Hello,
    I tried this recipe last night. The taste is great, but my Feta did not firm up as much as I thought it would. It turned out to be more like a soft paste. It has been in the fridge for over 12 hours now.
    Is there anything you think I might have done wrong or anything I could do to fix it?
    Thank you!

    • EdgyVeg says:

      It could be that you didn’t press your tofu enough, I press mine overnight. Or you may have not put enough coconut oil. Although the way you have it now it should work out to be a good cream cheese!

  • Catherine says:

    I’m a Greek vegan who has been waiting for a feta recipe that hit all the marks for me, and this recipe does exactly that. You can roughly slice it or crumble it and it has the same melt-in-your-mouth feel that I remember from my pre-vegan days. So far I’ve tried using it in 3 recipes and it’s performed well in all of them… and yes, I have been snacking on it straight out of the fridge, too. Thank you EdgyVeg!

  • Sabina says:

    Hi Candice – this looks great and I can’t wait to try – i’m from the middle-east so and a block of tofu here is 300 grams – is that the right amount for this recipe? also – what will happen if I use unrefined coconut oil? – this is all that is available in my area – will it be very noticable in taste?

    • EdgyVeg says:

      I believe the block of tofu I used was 350g. If you use unrefined coconut oil you may still have a distinct coconut taste in your feta cheese.

  • Ryan says:

    K so this was the first vegan cheese I made from your 3 vegan cheese series and WOW! This is so creamy and honestly addictive LOL it’s that good! It’s more creamy than i thought it would be and it spreads so well on crackers and bagels; I’ve been having it all morning this week it’s so good and highly recommend others make this cheese first!

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