This is an easy way to make vegan feta cheese at home. Marinate tofu in a simple brine solution made with pantry ingredients. Serve it on salads or in pasta.
I have a huge love of feta cheese
Who doesn’t, right?
The only thing standing between me and being full-time vegan is…..
I have been meaning to post this how-to recipe for homemade vegan feta cheese, but, I kept changing and experimenting with different ingredients.
My ultimate goal was to get the perfect blend of sour and spice.
Now, I think I have finally found the right ingredients. The main ingredient I have added was spicy peppers. I went with Thai chili and habanero. It may sound like it will be a very spicy feta cheese but it really wasn’t. The peppers added just the perfect amount of spice, so, don’t be afraid of the peppers.
The base of this vegan feta cheese is extra firm tofu. The tofu is very close in consistency with feta cheese, so, it is perfect ingredient.
I have tried making vegan cheese before like this vegan buffalo mozzarella recipe and it came out pretty good. My next experiment is going to make a vegan pepper jack cheese.
This feta cheese goes great in meatless recipes like soups, salads, sandwiches and pasta recipes. Personally, I like to eat it right out of the jar because it tastes so good by itself.
Try this vegan feta cheese with my Gyros recipe, Mediterranean couscous salad or Greek Nachos.
This is a very easy way to get your cheese fix if you are a vegan keto person. Made with tofu and fresh herbs, this vegan feta cheese will give you the good fats, protein and nutrients you need.
Put it in salads and you won’t even know that it’s tofu!
The EASIEST Vegan Feta Cheese
Ingredients
- 1 extra firm tofu block (14oz)
- 2 Thai chili Optional, deseeded, quartered
- 1 green habanero pepper Optional, deseeded, cut in half
- ¼ cup lime juice
- ¼ cup apple cider vinegar
- ¼ cup fresh parsley
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp dried oregano
- 1 cup water (½ cup at a time)
- pinch of garlic powder
Instructions
- Use tofu press to squeeze the liquid out of it.
- If you don’t have a tofu block, place a paper napkin on a plate and place the tofu block on it.
- Place another napkin on top and place a chopping board on it. Add some something heavy on it to weigh it down and set aside
- Place both peppers in a bowl.
- Add the lime juice
- Add the apple cider vinegar, parsley, sea salt, black pepper, dried oregano, water and garlic powder
- Mix well and set aside for 30 minutes
- Cut the squeezed tofu into cubes and place them in the bowl
- Shake the bowl to cover the tofu with the liquid. I try not to touch the tofu much because it will crumble before it has time to marinate.
- Let the tofu marinate for at least 2 hours before using it
This looks fabulous! I love how simple it is to make, too. I can’t wait to have this on a big salad. Thank you for a delicious recipe 🙂
Thank you, Melissa. So glad to hear you say that.
Just want to clarify that you used apple cider not apple cider vinegar. Can’t wait to try it!
Thank you, Care. It is apple cider vinegar and not apple cider.
I made this last week, and much as it is a delicious marinated tofu, it is NOT a great feta substitute. It is what it is. I’m not such a fan of uncooked tofu so I ended up sautéing it real quick and made lettuce wraps with it. Really good, but not a feta sub.
Thank you, Mumrah. I am so glad to hear that you made the recipe. You have no idea how much I wish Vegans could eat the real feta. It is a tough cheese to replicate, but, I think I did a good enough job of making it as close as I could get to feta. If you have any suggestions, I am all ears.
I’m not a big hot pepper fan, how would this recipe be without them?
Thank you, Catherine. It would taste just as great. Hot peppers add a little bit of spice to it, so, feel free to remove it from the recipe. Alternatively, if you are comfortable with capers, add them to the recipe.
I have a firm block of tofu, will this work?
Thank you, Chloe. Yes, this recipe will work with a firm block of tofu
How interesting! I’m a huge lover of cheese but this certainly looks worth trying. Thanks for sharing!
Thank you, Felesha.
You, my friend, are a genius!!! I always say I cannot go vegan because I love cheese too much, but if I keep finding alternatives like this, that may change!!
Thank you, Kacey! Coming from you, that is high praise. You will not miss cheese because there are so many great alternatives
Wow genius idea to make a vegan feta cheese recipe! Definitely a must make!
Thank you, Florian. It was a really fun recipe to make
I never thought to use tofu as a cheese substitute but your recipe looks amazing!
Thank you, Kellie. I found that this recipe is very close to actual feta cheese
Wow that’s a great concept. I do like the sound of this.
Thank you, Mark
How clever, Rini. Seriously, who would ever want to miss out on feta. The blend of flavours you have in there is super too.
Thank you, Jane. This was so much fun to make and eat
What a really brilliant idea. Can I borrow it?
Thank you, Bintu. You are absolutely welcome to borrow it
I have never trie to make feta… saving this recipe to try!
Thank you, Kristina. I think you will like this recipe. Let me know what you think.
Wow Rini this feta cheese looks amazing at home we love feta I will make this recipe very soon. Thanks for sharing =)
Thank you, Adriana. I am happy to hear that you like it.
I am such a fan of cheese Rini, I’d love to take that meaty challenge! Can’t wait to try and report back. I love the flavors that you’ve used, so I’m sure this will be terrific!
Thank you, Debra. I would love to hear how your challenge went. I bet you did a great job with it.
This is so creative!!
Thank you, Monique
What a great idea. I have some tofu I need to do something with. Can’t wait to taste it.
Thank you, Christie.
What a fun idea! Wish I could eat tofu!
Thank you, Rebecca
What a great idea! I actually posted a feta cheese recipe today too, great minds think alike 😉
Thank you, Sara
I’ve been meaning to try making a vegan feta for literally YEARS, I think now is the time! Thanks for doing the experimenting for me 🙂
Thank you, Katherine. This turned out to be so delicious. I am glad I experimented with it.