Vegan Feta

This lovely tofu based cheese is seasoned with hints of lemon juice vinegar and salt that mirrors the tangy tartness that turns so many into feta fans. It’s really simple to make, the hardest part is waiting for it to cool and form into  a cheese texture in the fridge. It’s goes incredible with just about any summer salad you can imagine. Try it out on your friends and see if they can tell the difference. 😉



Put all the above ingredients into a food processor and pulse until the mixture is the consistency you like. Next add your seasonings to give it depth and flavor. You can get pretty creative here, but these are my favorite:


Put the entire mixture into a container with a nice shape (this will be your mold) cover and refrigerate for at least 4 hours so it firms up. Then slide it out of its container and break off hunks with your fingers so it has the ruffled up edges of a lovely feta.


This goes amazingly well on top of salad. We made a pasta salad with a bed of arugula, some amazing chickpea pasta, mixed olives, and then the magic feta on top with a light Greek vinaigrette. Heaven!

Give it a go and let us know what you think! 🙂



18 thoughts on “Vegan Feta

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