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Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap, nut-free and easy to make! Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap, nut-free and easy to make! Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap and easy to make! Vegan Feta Cheese that is creamy, crumbly if you want it to be, or spreadable if you don’t. It’s protein-packed, super yum, truly multi-purpose and sent from vegan cheese heaven! What do you need to make it?
Why do I have to use refined coconut oil? I’ve worked on vegan cheese recipes on and off for ages and ages but am rarely happy enough with any of my efforts to share them. I totally respect people who get all science-y and make real vegan cheese by growing cultures and all that but it’s not for me. I just want it to be easy and relatively quick.
Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap and easy to make! And what’s with all of the vegan tofu feta cheese recipes that are literally just cubes of tofu marinaded in oil? You might get something that looks kind of like feta to throw in your salads, but the flavour and the texture is nothing like real feta cheese. If it’s not really like the non-vegan version, then it’s not making it to the blog.
I’m all about authentic tasting vegan dairy alternatives like my Vegan Butter and my Vegan Ricotta. So I made Vegan Feta Cheese for lazy people, that is made with tofu, but actually tastes like real feta cheese and crumbles like real feta cheese and doesn’t include any hard to find ingredients or cost a small fortune to make. In its soft state, it is amazing in my Vegan Spanakopita, or spread on crackers or even melted into pasta. It is so transformed in this recipe that you would never know it’s actually tofu and I love that.
Hurrah for fantastic vegan tofu recipes! Feta cheese is one of Greece’s most popular cheeses. It is made from either sheep or goat’s milk, or a combination of the two, and it is brined, giving it that unique tangy, rich and salty flavour. Feta is quite firm to the touch, but it crumbles when cut and has a creamy, but slightly grainy mouth feel. It is best known as the cheese used in Greek salads, spanakopita and tyropita.
For detailed measurements and instructions, see the printable recipe card. This vegan cheese recipe has pretty basic, store cupboard ingredients. Please note that I recommend using a food processor rather than a blender for this recipe. Even a high powered blender will struggle once the coconut oil comes into contact with the cold tofu and everything sets. It will more than likely just seize up and the blades won’t turn.