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    Home » Recipes » Vegan Cheese

    Best Vegan Feta

    Published on June 30, 2020 by Kate, Updated on May 10, 2022 - 18 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side closeup shot of vegan feta blocks stacked with greek olives and peppers beside with text overlay for pinterest

    This amazing vegan feta cheese has a wonderful firm texture and authentic tangy flavor that will leave you craving more!

    This dairy-free feta cheese is rich, creamy, and perfect for crumbling over salads, veggie gyros, in spanakopita, and SO much more!

    stacked vegan feta cheese

    Vegan feta cheese

    This vegan feta is a dream come true! Chunk this up and crumble it over a chopped salad with Greek olives, pepperoncini peppers, a drizzle of olive oil and lemon juice, and a sprinkle of salt.... and swoon!

    Plus it's easy to make, healthy, nut free, and gluten free!!

    So let's get started!

    overhead view of chopped green salad with diced tomatoes, greek olives and pickled banana peppers and crumbled vegan feta in a black dish

    Important ingredients to make vegan feta:

    Agar powder - agar powder lends an extra firmness to this vegan feta. It's a vegan substitute for gelatin. However, don't confuse with agar flakes which are much less potent. One tablespoon of agar flakes = 1 teaspoon agar powder. You can get some here.

    Refined coconut oil - it is important that you use 'refined' coconut oil to avoid the coconut flavor. This oil solidifies at cooler temperatures, helping give the cheese a firm, yet rich and creamy texture. Get it here.

    Extra Virgin Olive Oil - there's just a bit of this in the recipe, and if you don't have it you can sub with regular olive oil, but I have to tell you that the richer flavor of the 'extra' virgin olive oil, really improves the ultimate flavor of the cheese! I like this one, it's a really good price for the flavor.

    wide overhead photo showing vegan feta cubes and slabs, olives, sliced lemon, wedged tomato and pickled peppers

    How to make vegan feta cheese

    Step 1: Drain water-packed tofu and add to blender with onion and garlic powder, lemon juice and vinegar, olive oil, melted refined coconut oil, agar powder, and water (see photo #1 below). Blend until smooth, stopping to scrape down the sides of the blender if needed.

    Step 2: Add dried basil and oregano, and pulse the blender once or twice (Photo #2).

    Step 3: Pour the cheese mixture into a small saucepan and cook over medium heat, stirring frequently, until it begins to bubble/simmer (Photo #3). Continue to cook while stirring for another minute or two, then remove from heat and pour into your selected mold/heat-safe dish (Photo #4).

    Step 4: Let the cheese cool at room temp until steaming stops, then place dish into the refrigerator until chilled and firm, at least 2-3 hours. Use a butter knife to loosen hold on the edges of the dish. Using the butter knife as a wedge, flip the cheese out and cut, break, or crumble it as desired!

    Store cheese in a covered container in the refrigerator for up to 5 days.

    collage of photos for how to make vegan feta cheese in a blender

    What mold should I use to make cheese?

    Almost any heat safe dish that holds about three cups will work fine. I have several small glass and ceramic baking dishes that are my go-to options.

    My favorite size for this cheese is 6 x 8 or 6 x 10 inches or so, allowing the cheese to cool in a thinner ½ inch slab. These simple pyrex dishes work well!

    Use this feta cheese in these recipes:

    • Easy vegan pasta salad
    • Add even more flavor to this vegan egg salad

    Other favorite vegan cheese Recipes:

    • Vegan Nacho Cheese
    • Real Vegan Mozzarella
    • Best Vegan Pepper Jack Cheese
    • Vegan Smoked Gouda Cheese

    If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    Did you make this recipe? Please click on the stars to give it a rating below!

    side view of squares of vegan feta stacked on each other with greek olives and peppers nearby

    Best Vegan Feta Cheese

    Firm, tangy, creamy, and salty, this easy vegan feta is quick to make and wonderfully fulfilling in both taste and texture!
    4.64 from 38 votes
    Print recipe Leave a comment
    Course: cheese
    Cuisine: greek
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Setting time: 2 hours
    Total Time: 15 minutes
    Servings: 12 people
    Calories: 119kcal
    Author: Kate

    Ingredients

    Blend until smooth:

    • 14 oz firm water packed tofu, drained
    • ½ cup water
    • ½ cup refined coconut oil, melted
    • 2 tablespoon agar powder
    • 2 tablespoon lemon juice, fresh squeezed
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoon salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon white vinegar

    Add and pulse blender to mix:

    • 1 teaspoon dried basil
    • ½ teaspoon dried oregano

    Special equipment

    • Blender

    Instructions

    • Drain water-packed tofu and add to blender with onion and garlic powder, salt, lemon juice and vinegar, olive oil, melted refined coconut oil, agar powder, and water. Blend until smooth, stopping to scrape down the sides of the blender if needed.
    • Add dried basil and oregano, and pulse the blender once or twice.
    • Pour cheese mixture into a small saucepan and cook over medium heat, stirring frequently, until it begins to bubble/simmer. Continue to cook while stirring for another minute or two, then remove from heat and pour into your selected mold/heat-safe dish.
    • Let cheese cool at room temp until steaming stops, then place dish into the refrigerator until chilled and firm, at least 2-3 hours. Use a butter knife to loosen hold on the edges of the dish. Using the butter knife as a wedge, flip the cheese out and cut, break, or crumble it as desired! 
    • Store cheese in a covered container in the refrigerator for up to 5 days.

    Notes

    Important ingredient notes:

    Refined coconut oil - it is important that you use 'refined' coconut oil, not virgin or unrefined coconut oil! Get it here.
    Agar powder - make sure you use agar powder, not agar flakes! Get some here.

    What mold to use to make cheese:

    Almost any heat safe dish that holds about three cups will work fine. Shallow dishes about 6x8 inches (such as these) work best, because the cheese cools to a thinner slab.

    Nutrition

    Calories: 119kcal | Carbohydrates: 1g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 390mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

    More Vegan Cheese Recipes

    • Vegan Cheese Dip
    • Herbed Vegan Cheese
    • Best Vegan Cream Cheese
    • Vegan Parmesan Cheese

    Reader Interactions

    Comments

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      Recipe Rating




    1. Michelle

      May 08, 2021 at 5:49 pm

      Can you freze it? I just can’t see that we’ll be able to eat all of this! Lol

      Reply
      • Kate

        May 09, 2021 at 2:04 pm

        Hi Michelle! I have not frozen it. I think if you freeze the feta cheese it might have a different texture once it thaws - maybe a little more watery or crumbly? But I bet it would still be fine to sprinkle on salads, sandwiches, or to bake it for baked feta pasta! Or you can make the pasta with the leftover feta instead of freezing it 🙂

        Reply
      • Eric

        January 06, 2022 at 4:31 pm

        Can you substitute a different vinegar because white vinegar is made from corn which is not safe for me to eat?

        Reply
        • Kate

          January 24, 2022 at 1:02 pm

          Of course! ACV or white wine vinegar would be great.

          Reply
    2. Montana

      February 04, 2021 at 10:03 am

      Hi! I really want to try this fetta but I wanted to know if it melts when heated?

      Reply
      • Kate

        February 04, 2021 at 4:48 pm

        Hi Montana, No, it shouldn't melt because it's made from tofu, but it will soften and crumble a little!

        Reply
    3. Georgina

      December 21, 2020 at 9:16 am

      5 stars
      Hi. When you say water packed tofu, is this the silken one or the firm, crumbly one? Thank you

      Reply
      • Kate

        December 21, 2020 at 10:32 pm

        Hi, it's the firm one! But I don't know if I would call it crumbly...? just firm tofu 🙂

        Reply
    4. Elaine

      October 11, 2020 at 3:29 pm

      I'm trying to stay on a wholefood oil free diet. Is it possible to leave out the coconut and olive oils and still be okay?

      Reply
      • Kate

        October 11, 2020 at 11:44 pm

        Hi Elaine, I haven't tried, but I really don't think so, the two oils are a pretty significant proportion of the recipe that leaving them out or subbing them for some kind of oil-free liquid (broth? plant based milk?) would really change how the cheese turns out. If I get a chance to try it without oil I'll post here again! And if you give it a try please let me know how it turns out and what substitutions you made because I am sure others want to know! But please don't hold it against me if it doesn't work lol

        Reply
    5. Mia

      August 09, 2020 at 11:57 am

      Hands down the best vegan cheese I've ever had. And I can't believe I made it. Thanks for a great recipe!! I'm thinking about trying your mozzarella. Hope you are have a great day.

      Reply
      • Rebecca

        August 11, 2020 at 8:54 am

        So glad you enjoyed making it! Making vegan cheese is super satisfying!

        Reply
    6. Kristen

      July 28, 2020 at 2:25 pm

      Is there an alternative to coconut oil? I am allergic, but would really love to try this!

      Reply
      • Rebecca

        July 28, 2020 at 4:01 pm

        You could try it with a neutral oil and just a bit more agar powder. Coconut oil does firm up at cooler temps, so that makes it great for this recipe, but I think a little extra agar powder would probably make up for that!

        Reply
        • Pasqualina

          May 07, 2022 at 12:42 pm

          I believe so but you have to make sure to add more flakes 1 tablespoon agar flakes = 1 tsp agar powder

          Reply
    7. Jenny Sigler

      July 22, 2020 at 4:50 pm

      Does it work the same to sub the agar flakes (with the amount noted)? I couldn't find agar powder.

      Reply

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