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Most store-bought vegan fetas rely heavily on coconut oil and starches to create a firm texture. This often makes a dairy-free cheese that’s much higher in fat and lower in protein than traditional dairy feta. Instead, this recipe creates a homemade vegan feta that keeps the salty, briny flavor, but is closer to dairy feta nutritionally!
If you love homemade vegan cheese, be sure to also try my fresh vegan mozzarella, dairy-free mascarpone and this ultimate vegan mac and cheese next!
Why You’ll Love This Vegan Feta
This recipe is inspired by store-bought dairy-free feta cheese options like Violife and Trader Joe’s vegan feta (which has since been discontinued), but is higher in protein, lower in saturated fat, and less processed.
This recipe is designed to be approachable and relatively quick, so you can make a flavorful, crumbly vegan cheese without a long fermentation process. Below are a few more reasons I love it!
Emily’s Recipe Notes:
- Taste: Briny, tangy, salty
- Texture: Crumbly with a creamy mouthfeel like Greek-style feta
- Difficulty: Beginner-Intermediate
- Time: About 4-6 hours since the cheese needs to chill in the fridge to set up
Why This Recipe Works
My goal with this recipe was to create a vegan feta that’s closer to dairy feta nutritionally, while still delivering a crumbly yet creamy texture and a balanced, savory flavor.
When developing and recipe testing, I studied the ingredient lists and nutrition labels of popular store-bought vegan fetas, along with traditional feta-making methods, and tested several versions at home including: tofu-only batches, lower- and higher-oil versions, and blends using tofu and soaked almonds.
A base made from tofu, almonds and coconut oil ended up creating the most realistic texture. Tofu adds protein and softness, almonds create natural break points for a crumbly texture, and coconut oil brings creaminess while helping the feta firm up when chilled. Plus, a short brining step finishes it with classic salty flavor!
Ingredients
Ingredient Highlights & Some Swaps
Extra-Firm Tofu
This recipe uses extra-firm tofu as the base of the cheese. Tofu is sometimes called a “soy cheese” because it’s made in a similar way to dairy cheese: soy milk is curdled, then the curds are pressed and set.
That said, tofu can sometimes have a mild bean-like flavor, and this varies quite a bit by brand. Most of the time, that flavor fades into the background once the feta is seasoned, brined, and chilled . But if you’re especially sensitive to it, there’s another option:
Blanched Almonds
This recipe uses raw, blanched almonds, which are mild in flavor and light in color. Blanching removes the skins, keeping the feta pale and preventing any bitterness.
Before using, I soak the almonds in hot water for about 1 hour, which softens them just enough to blend while still leaving a bit of texture. The subtle texture is intentional! It creates tiny breaks in the cheese so the feta crumbles naturally instead of becoming smooth or pasty like mozzarella.
Refined Coconut Oil (Deodorized)
Coconut oil helps create a creamy mouthfeel. Make sure to use refined or deodorized coconut oil. Unrefined coconut oil will leave a coconut flavor in the finished cheese.
Because coconut oil is solid when chilled, it’s essential for helping the feta firm up and crumble properly. Other oils stay liquid and won’t give the same structure, so this is one ingredient I don’t recommend swapping.
Lactic Acid
Lactic acid adds a clean, dairy-like tang that’s hard to replicate with lemon juice or vinegar alone. It’s a specialty ingredient, but a little goes a long way, and it makes a noticeable difference in how “cheesy” the feta tastes.
Green Olive Brine
This is the brine from a jar of green olives. It adds saltiness, complexity, and that unmistakable briny feta taste that plain salt can’t achieve on its own.
How to Make Vegan Feta Cheese
Exact ingredient quantities are in the recipe card below!
Soak the blanched almonds in hot water at room temperature for about an hour. Drain when ready to make the cheese.
Add all of the ingredients to a high speed food processor (10-cup).
Blend for 1-2 minutes, scraping the sides as needed, until mostly smooth. Then, heat over a double boiler while whisking for 2-3 minutes.
Line a glass container with plastic wrap or a cheesecloth. Transfer the mixture, smooth out the top, cover and chill in the fridge for at least 4 hours to set up.
After chilling, cut the vegan feta into large chunks and place in a 5–6% brine. Cover and refrigerate for at least an hour.
Alternatively, the feta can be marinated in olive oil, vinegar, salt and spices. The texture will become softer if marinated.
Ways to Use Dairy-Free Feta
This vegan feta can be used anywhere you’d normally reach for traditional feta. Crumble it over salads, especially Greek-style salads with tomatoes, cucumbers, and olives.
Or add it to grain bowls, couscous salads, roasted vegetables, or pasta for a salty, creamy finish. It’s also great added to pitas! Here are some more recipes that I think it’d be great in:
Storage
Once fully chilled and set, it can be stored in the fridge for several weeks. For best results, transfer it to a clean, sterilized container and keep it submerged in a light salt brine.
Storing the feta in brine helps preserve both texture and flavor, and the saltiness will continue to develop slightly over time, similar to traditional feta.
More Vegan Dairy Recipes
Vegan Feta Cheese – Crumbly & Creamy
Rate this RecipeIngredients
- 140 grams extra-firm tofu, drained and pressed – roughly ¾ cup crumbled (weigh before pressing)
- 1 cup blanched slivered almonds, 130g – soaked in hot water for 1 hour
- ⅓ cup melted refined coconut oil, 80g
- 1 ½ tbsp potato starch, 15g
- 2 tbsp brine from jar of green olives, 24g – see notes
- 3 tbsp red wine vinegar, or white vinegar
- ¾ tsp fine sea salt, 4g – or up to 1 ¼ tsp (to taste) if not brining
- ½ tsp vegan lactic acid powder, 2g
- 1 tsp nutritional yeast, 3g
- ⅛ tsp onion powder
Optional Brine:
- 1 ½ cups cold filtered water, plus more as needed
- 2 – 3 tsp fine salt, to taste
Instructions
- Blend the Mixture: Add all of the feta ingredients to a food processor. Pulse, then process until the mixture is mostly smooth but still slightly grainy. Taste and adjust salt or vinegar as desired.140 grams extra-firm tofu, 1 cup blanched slivered almonds, ⅓ cup melted refined coconut oil, 1 ½ tbsp potato starch, 2 tbsp brine from jar of green olives, 3 tbsp red wine vinegar, ¾ tsp fine sea salt, ½ tsp vegan lactic acid powder, 1 tsp nutritional yeast, ⅛ tsp onion powder
- Heat to Activate the Starch: Transfer the mixture to a heatproof bowl set over a pot of gently simmering water (double boiler). Heat for 2–3 minutes, whisking constantly, until the mixture thickens slightly.
- Chill to Set: Spoon the warm mixture into a plastic or cheesecloth-lined rectangular or square dish and smooth the top lightly. Gently press the plastic or cloth on the top to flatten it out. You can divide the mixture between two small 3×3-inch square dishes (this helps it set faster), or use one larger dish.
- Chill Until Firm: Refrigerate for 4–6 hours, or until fully firm. Once set, un-mold and cut into cubes, brine or crumble as desired.
- Brine for Best Flavor: Mix cold water and salt directly in a medium storage container until dissolved. Cut the feta into large cubes or chunks (about 2 inches), then gently drop them into the brine. Add more cold water if needed to fully submerge the feta.1 ½ cups cold filtered water, 2 – 3 tsp fine salt
- Cover and store in the refrigerator. The feta can be used after a short brine, or kept refrigerated in brine for longer storage. If storing longer, you can dilute the brine with additional cold water to prevent the feta from becoming overly salty.
Recipe notes
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