Main image of Incredible Vegan Feta

Incredible Vegan Feta

6 hr + 5 min

Spread

Homemade staple

Condiment/sauce

Make-ahead

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 topping for pasta, pizzas, salads or roasted vegetables.

Servings

(2 Tbsp per serving)

Total

6 hr + 5 min

Prep

5 min

Cool

6 hr

Contains

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Buy ingredients on AmazonFresh  

Directions

Click:

  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!

Notes

  • * 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.

Storage

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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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 🥰