Easy Vegan Feta Cheese

This Vegan Feta Cheese is tangy and slightly salty, it’s perfect in the salads and so easy to make.

Transform a simple block of tofu into delicious, crumbly plant based feta.

If you missed savory, salty feta in your salads, you will be over the moon with this simple tofu version. This is totally fuss-free recipe and the result is amazing.

Why do we love Vegan Feta Cheese?

  • tangy and cheesy
  • so easy to make
  • easily accessible ingredients
  • low in fat and high in protein
  • stores well for many days
  • budget friendly
  • dairy-free, nut-free
  • much healthier alternative

Vegan Feta Cheese on a beet salad.

Vegan cheese – it’s always difficult subject. Fortunately, not this homemade vegan feta cheese. It couldn’t be easier to make, and it tastes so real. Try also other favorite vegan dairy recipes: Tofu Cream Cheese, Vegan Cottage Cheese and The Best Vegan Cream Cheese.

Easy Vegan Feta Cheese is everything you want from the real thing – salty, tangy and crumbly!

Key Ingredients

The list of ingredients is quite simple. Apart from tofu, it consist of couple of vegan pantry staples, that you will surely use in other recipes, like Tofu Cream Cheese.


Choose firm or extra firm tofu. The silken tofu will not work, and most likely it would just fall apart in the brine.


Freshly squeezed lemon juice will add tangy, sour flavor typical for dairy products. It’s really best to use freshly squeezed one (not the juice from the bottle).

If you don’t have lemon at hand, you can substitute it for apple cider vinegar, or white wine vinegar.

Easy Vegan Feta in a brine.


This thick flavorful paste carries savory umami flavor with a little bit of sweetness. It is excellent condiment when you try to make vegan dairy products at home. It’s also great in soups – homemade vegetable stock will benefit greatly from addition of miso paste.


Very important ingredient in vegan kitchen. Nutritional yeast add cheesy, nutty flavor to vegan dairy, soups, sauces and dips.

They are low in calories, but rich in important nutrients including B2, B3 and B6, not to mention they are one of the best sources of vitamin B12.


SALT – is necessary to add typical to feta cheese saltiness, plus also it preserves the tofu, so that it stores well for many days. Just like the original cheese.

HERBS – this is optional addition, so I didn’t include it in the recipe below. Original Greek Feta is sold without any flavor additions, but recently you can see on shelves many flavored versions of feta. If you like this idea you can add some herbs to your brine. Dried thyme, oregano, mint or parsley would work best.

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How To Make Vegan Feta Cheese


Drain tofu and squeeze it gently between palms of your hands to get rid of excess water.

Dice it or cut in thick slices, depending on how you want to use your feta. The most universal would be 0.5 inch / 1.5 cm dice – as it will soak the bine quickly, and you can always crumble it into smaller pieces if desired.


Dissolve salt in a warm water, add miso paste and make sure it dissolves as well. You will see the water turning a little cloudy, that’s ok.

Add freshly squeezed lemon juice and nutritional yeast. Stir them in.

Make sure to try the brine before you add tofu. It should be quite salty, but not in a strong, unpleasant way. You should also feely cheesy flavor of nutritional yeast and earthy taste from miso paste.

At this point you can still make changes – add more spices, or thin the brine if you feel it’s much too salty.

PRO TIP – you can use the same brine more then once to prepare another batch of vegan feta cheese.

Vegan Feta Cheese in a brine stored in a mason jar.


Place tofu in a mason jar or airtight container, cover it with brine, making sure that all the pieces are submerged. Keep in the fridge at least overnight.

Technically you can eat it after two hours, but the longer it sits the better the taste.

Questions and Answers

How To Serve Vegan Feta Cheese?

Just like you would use regular feta.

  • in a traditional Greek Salad (with cucumber, onion, tomato, olive oil and herbs)
  • crumbled on a Buddha Bowl
  • as a part of a vegan meze or cheese board
  • make salty dip for veggie sticks or nachos

Is Feta Cheese Vegan?

Regular feta cheese is made of sheep milk (or mix of sheep and other milk) so it is NOT vegan.

This vegan feta cheese is made of tofu, and couple of spices and condiments like lemon juice and nutritional yeast to give it tangy, salty and cheesy flavor. Tofu Vegan Feta is 100% plant based and gluten free as well.

Can I Use Other Type Of Tofu?

This recipe works best with firm of extra firm tofu. Silken tofu will not work in this particular recipe.

How To Store Vegan Feta Cheese?

This plant based cheese can be safely stored in the fridge in the brine for two weeks. The salt in the brine preserves it very well.

This is actually how the original feta cheese was prepared and stored. Salty water keeps it from going bad.


Easy Vegan Tofu Feta Cheese

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Recipe by VegnFit Course: SidesCuisine: VeganDifficulty: Easy


Prep time


Resting Time



This Vegan Feta Cheese is tangy and slightly salty, it’s perfect in the salads and so easy to make. Transform a simple block of tofu into delicious, crumbly plant based feta.

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  • 1 block of firm tofu 12-14oz / 400g

  • 1 cup (250ml) lukewarm water

  • 4 tbsp lemon juice

  • 1 tbsp nutritional yeast

  • 1 tsp white miso paste

  • 1 tsp salt (flat)

  • 1/2 tsp garlic powder (optional)


  • Press tofu to get rid of excess water. Cut into cubes or slices.
  • Mix salt into water until it is dissolved. Do the same with miso paste.
  • Add nutritional yeast and lemon juice – stir well.
  • Place tofu in a mason jar and add the brine. Make sure all pieces are covered.
  • Store in the fridge for at least 2 hours (preferably overnight).
  • Drain from the brine before using.


  • The longer you keep the tofu in the brine the stronger the cheese and salty taste.
  • Once you eat first batch of tofu feta keep the brine and prepare another batch.
  • If you like the feta with herbs, add them to the brine – the most common ones are: dried oregano, thyme, parsley.

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