Main image of Incredible Vegan Feta

Incredible Vegan Feta

6 hr + 5 min


Homemade staple



10 ingredients or less

After blending, this "feta" is thick and creamy, making it the perfect consistency to enjoy as a dip or spread. After a few hours in the fridge, it develops a fantastic crumbly texture making it the perfect vegan cheese for pasta, pizzas, salads or roasted vegetables.


(2 Tbsp per serving)


6 hr + 5 min


5 min


6 hr


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Free from

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Treenut symbol

tree nut

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  1. Allow any excess liquid from the tofu to drain into the sink. You can lightly press the block of tofu, but don't press too much. A little bit of liquid is desired.
  2. Add the tofu and remaining ingredients to a high-speed blender and combine until creamy. Scrape down the sides as needed.
  3. Transfer the mixture to an airtight container and store in the fridge until solid, for at least 3 hours, or ideally overnight. The longer it sits in the fridge, the more crumbly the texture will become.
  4. Crumble as desired over any dish, such as on salads. Enjoy!


  • * Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. Using refined coconut oil is preferred to unrefined as the feta retains a more neutral flavour.
  • You can also use enjoy this "feta" straight out of the blender as a dip or spread. Have it with toast, crackers, or cut-up vegetables. The longer it sits in the fridge, the more crumbly and "feta-like" the texture becomes.


Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Karen - Oct. 5, 2021, 1:12 a.m.

If I make vegan feta and want both creamy and firm for 2 different meals, will the creamy portion last sitting on the counter?

PUL Team - Oct. 6, 2021, 3:19 a.m.

Hi Karen, thanks for the question! The tofu feta can be kept at room temperature for around four hours. We hope you enjoy it 🌻

Karen Orner - Oct. 10, 2021, 9:23 p.m.

Thank you. I am anxious to try it. I like the idea of using tofu feta as a dip, thus the question. I'm brand new to the plant based way of life. I am far from knowing even the basics.
Thank you for making the YouTube videos. I have learned a lot from watching you. Everything you make looks so appetizing and colorful.

Christine - Sept. 27, 2021, 12:16 p.m.

This „feta“ tastes simple divine 😍
I wasn‘t able to get it to a creamy texture in my blender (maybe because I made a smaller portion), so next time I will use my food processor instead and see how that goes but it´s super delicious anyway!

PUL Team - Sept. 28, 2021, 5:49 p.m.

We appreciate this so much, Christine! The food processor should help it get creamier. You could also try a tad bit more melted coconut oil if desired 🙂

Taiwanese Papaya - Aug. 20, 2021, 6:53 a.m.

Hey PUL Team, I really want to try this recipe but cannot access nutritional yeast. Are there any substitutes that you would recommend? Thanks!

PUL Team - Aug. 23, 2021, 9:12 p.m.

Hi there! Nutritional yeast is a bit tricky to find a direct substitute for. It helps adds a cheesy flavour and creaminess. We haven't tested it out, but perhaps trying finely ground cashews, or omitting it for less cheesiness would work 😊

Viktoria - Aug. 1, 2021, 7:28 p.m.

That is soooo good! I really like to use feta in salads with couscous, and this is an amazing alternative! The taste and texture resemble feta a lot. I have tried it both with dill and without, both delicious. And super easy to make! Don't need feta anymore :)

PUL Team - Aug. 4, 2021, 5:50 a.m.

So glad you're enjoying this one, Viktoria! It means so much to hear ☺️

Karen - July 24, 2021, 8:30 p.m.

Delicious! But then I always find your recipes are so I am not surprised.

Anaïs - July 17, 2021, 8:48 p.m.

Could we freeze the mixture?

PUL Team - July 18, 2021, 3 a.m.

Thanks for the question, Anaïs! I personally wouldn't recommend it, as the texture of tofu changes when frozen. The taste should still be great though, so do let us know if you give it a try 😃

Chantal - July 9, 2021, 1:09 a.m.

This is so good!! I love it on craquelin.

Angie - June 18, 2021, 7:46 p.m.

Super easy and delicious recipe! Mine didn't harden up either, and after reading below, I think I know why. But I still scooped out spoonfuls and mixed in my salad for a salad dressing and it was so good! So even though it didn't come out exactly the consistency of the recipe, it was a win. :)

PUL Team - June 21, 2021, 6:13 a.m.

Hi Angie, thank you for the review! The main reason we suspect for it not solidifying as much is using vegetable oil in place of coconut oil. We're glad you enjoyed the recipe regardless 😊

Susan - June 13, 2021, 5:31 a.m.

Does this hold up well when used in baked pasta dishes?

PUL Team - June 13, 2021, 5:39 p.m.

A wonderful question, Susan! We haven't had a chance to test it out yet, so I can't say with any confidence. I think it'd taste great, but I'm not sure how well it would keep its form. Do let us know if you give it a try 🤗

Niya - June 2, 2021, 3:37 p.m.

This is amazingly good! I'm never buying vegan feta again, this recipe is so easy and cheap AND super super tasty, tastes exactly like feta 😍 Thank you, PUL Team!!

Louice - May 31, 2021, 4:16 p.m.

Could you substitute the apple cider vinegar for white wine instead? Or will that give it another taste or consistency?

PUL Team - June 5, 2021, 4:40 p.m.

Hey Louice - the taste will certainly be a bit different, but it should still work out great. If you give it a go, let us know how you find it 😊

Carla Poot - May 30, 2021, 2:58 p.m.

This is fantastic. I’m really mind blown by how delicious this is.
Giving up the real cheese was tough because I loved cheese. This “feta” however is as good as the real thing.
Thank you so much for sharing this

PUL Team - June 5, 2021, 4:38 p.m.

So glad you enjoyed it, Carla - thanks so much for sharing 🤗

Sarah Seiner - May 29, 2021, 11:10 p.m.

I really liked this feta cheese! I was looking for a easy recipe and this is perfect and very delicious! The only thing is that it isn't very firm and crumbly like yours in the video...more like cream cheese. I'm wondering what I did wrong and would like to try it again. Do you have any tips? I did let it sit over two night, so that shouldn't be the problem....

PUL Team - May 30, 2021, 7:02 p.m.

Hey there, Sarah! Thanks for the question. We have a few ideas come to mind:
1) Perhaps the tofu wasn't pressed enough so there was some excess water. Did you use extra firm tofu? Tofu can be tricky since the water content may vary from brand to brand, but giving it a good squeeze before should help
2) Did you use coconut oil? Other oils may result in a less solid feta, such as a liquid vegetable oil
3) Just to double-check, this feta recipe is double the amount of the ingredients listed in our Spinach, Blueberry & "Feta" Salad recipe to make a larger batch. Being sure to either use the ingredients listed in the Spinach, Blueberry & "Feta" Salad recipe or just the ingredients listed in this recipe will ensure the proportions are correct 🙂

We hope this helps and are so glad you enjoyed the recipe regardless! Do let us know how it goes if you give the feta another try 🥰

Sarah - May 31, 2021, 3:29 p.m.

Thank you for your reply and your tips! I made another batch and gave it a better squeeze and now it's perfect! I can't find extra firm tofu here in Austria but normal tofu works, as far as you press it enough!
PUL has helped me so much in my relationship with food and inspired me in so many ways. I'm incredible thankful for that!
Keep on the work! 💗

PUL Team - June 2, 2021, 3:19 p.m.

Very glad the extra squeeze was a success, Sarah! Thanks for the update and kind words. We're so thankful to have you in our PUL family 🥰