Vegan Feta Cheese

February 7, 2020
As with most vegans, one of the non-vegan foods I miss the most is cheese. Since it's rather expensive to buy vegan cheeses, I decided to make my very own versions. One of my favorites is vegan feta cheese made of tofu. The method is incredibly easy—what is hard is to stop eating it once it's done. I love to put it on my spaghetti, salad, risotto, or to mash it with a fork and use it as a sandwich cream or dip. Another great way to use vegan feta is to stuff tomato, paprika, zucchini, aubergines, potatoes or mushrooms before baking them.
Vegan Feta Cheese

Vegan Feta Cheese

Recipe Type: Appetizers Salads
utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 block tofu
  • rosemary, chopped (fresh or dry)
  • 1 big clove garlic, sliced
  • 1-2 tsp salt
  • olive oil or water
  • 3-4 olives
  • to taste sun-dried tomatoes
        graphic for recipe card


There’s basically two ways of making the vegan feta, with or without oil. The oil-less version is more healthy, but it expires earlier than the one in oil, which also is more similar to the real feta.

1. Slice the tofu into 1 x 1 x 1 cubes. Place a handful on the bottom of the jar, then add salt, rosemary, and some garlic. Then add the next layer of tofu, herbs, and garlic. Once the jar is full you can decide which version you prefer. If you choose the oil-less version, fill the jar with the liquid of the tofu and water. This one should be eaten within a week. I also add the liquid from the olives if I have any leftover for extra taste.

2. If you choose the oily one, then fill your jar with any kind of liquid oil, best is olive. Sometimes I also add the oil from the sun-dried tomatoes that came in a jar for extra taste. This version should be good for a month. (Coconut oil is not good for this one as it won’t keep the liquid form in the fridge.)

3. Either way, once you fill your jar, close it with a lid and shake it well, place it in the fridge for 1-2 days so the tofu can absorb the flavors.


Related: Vegan Parmesan Cheese with Sunflower Seeds & Miso

Meltable, Shreddable DIY Vegan Cheese


Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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