Vegan feta - a recipe that you use to create an authentic feta cheese that is not only tangy and salty, but also crumbly like the real thing.
Thanks to the mix of tofu and soybeans, you get this incredible vegan feta cheese that will not let you miss the original.
You do not have to marinate this vegan tofu in oil like other recipes do.
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This variant of sheep's cheese is creamy, crumbly and salty. Just like a feta should be.
If you are now looking for goat cheese replacement, then you should definitely try this vegan version of the classic Greek cheese.
How to make
This vegan feta is made on the basis of soybeans and tofu and gets the perfect consistency.
Important in making the vegan feta is that we chill the boiled soybeans in brine. Two days are enough.
Thereafter, all ingredients are added except the gelling agent and a little water in a blender and mixed thoroughly.
If you already taste the cream, you will notice it tastes very much like feta.
If you, for example, want to make a feta dip, you can make the feta without gelling agent and you have an authentic feta cream.
Ingredients
Ingredients of my vegan feta cheese:
Soybeans: make the cheese creamy and I let them soak in brine for 2 days before making the cheese
Firm or super firm tofu: makes the cheese crumbly
Refined coconut oil or coconut butter: makes it creamy and meltable. For a oil-free version use coconut butter. It is possible that you taste a light coconut flavor.
Almond milk or another plant-based milk
Lactic acid powder or lemon juice: gives the sour, salty taste
Miso paste: gives a really spicy, cheesy taste. And the vegan feta cheese develops more and more flavor after days.
Sea Salt
Kappa Carragenan or Agar Agar: makes it firmer. Without it, it would melt too quickly, especially in summer.
When should I begin?
I often got asked when to start making the vegan feta cheese.
3 days are enough here. But you can also start a little earlier, as the vegan feta keeps in the fridge for some time.
Here's an example, if you need the feta cheese on a Thursday:
Monday morning: soak Soybeans
Monday evening: Roughly remove the skin of soybeans and cook. Let them sit in brine for 2 days.
Wednesday evening: finish the feta cheese and let it sit overnight. So the feta can get firm.
Thursday morning: Now the feta can be used.
Why should you use this vegan feta recipe instead of one with tofu?
I know it's a matter of taste.
However, this feta has convinced me more than the marinated tofu variant. Personally, the consistency of the tofu is not feta-like enough, so I created this recipe.
And it has not only convinced me, but also my whole family, who are all cheese lovers.
Storage
You can easily store the vegan feta a week. I do not have any longer experience, as we usually eat them within a week.
Fridge
Here I even recommend storing the feta in the fridge. You can also store it in a brine in the fridge. This makes the cheese even more authentic.
Usage
You can use this vegan feta as you would use the normal one. Here is only to note that it melts faster. You can use the vegan feta:
If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.
Vegan Feta Cheese , tangy, creamy & crumby like the real Feta
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Vegan feta - a recipe that you use to create an authentic feta cheese that is not only tangy and salty, but also crumbly like the real thing. Thanks to the mix of tofu and soybeans, you get this incredible vegan feta cheese that will not let you miss the original. You do not have to marinate this vegan tofu in oil like other recipes do.
2 days before you make the feta, soak the soybeans. I soak it in the morning and cook it in the evening.
Peel the soybeans in the evening. I put them in plenty of water and squeeze the soybeans by hand. So the peels dissolve so far and these float in the water. Simply scoop them off. You do not have to get all shells, just roughly.
Then cook the soybeans until they are tender, at first it foams quite a bit.
Now cover the soybeans with water and add 1.5 teaspoons salt and refrigerate for the next 2 days.
2 days later you can start with the feta.
Add all ingredients except the almond milk and the gelling agent (kappa or agar agar) to a blender. And blend until super creamy. When you try it you will notice the feta cheese like taste.
Put the almond milk and kappa/ agar in a pot and let it boil under constantly stirring. Add the milk to the remaining ingredients and blend well.
You can taste again, if the feta is spicy enough for you. Possibly, add a little salt or miso paste. Depending on how spicy you want the feta cheese.
Now put the cream in a mold and put in the fridge for at least 12 hours. I usually do it in the evening, so the feta can get firm overnight.
Notes
* you may notice a hint of coconut. After a sveral hours it should be ok.
** it picks up in the fridge, mine is already a ¾ year old
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Jasmin, i made this and nailed the taste. I let it sit covered and refrigerated overnight and then added brine. It never firmed up, not even a little bit. Anything I can do to get it to firm up. I made a double recipe. Thanks, Jack
Hi Jack, I happy you liked the taste. What did you use as a gelling agent? I use agar agar. Look at the package instruction how long you have to cook your Agar Agar. It can be different for every product. I hope that helps
That might be my issue. I went to 2 stores, no agar agar. I looked on the Internet and it said substitute 2 for 1 cornstarch. I did. My feta is still creamy. I’ll find agar agar and see if that helps.
Hi, On the Soybeans, are you referring to dried then boiled soybeans, or fresh, edamame type? I have both, so just wondering. I'm looking forward to this - I've missed Feta the most since going planted based as of January 2nd.
Hi Teresa, happy to help you. I mean the dried soybeans, not edamame. You can also use canned soybeans if you have some. Would love to see your creation on Facebook,Instagram oder Pinterest :)Wish you a wonderful day.
This recipe looks awesome! I’ve been missing authentic feta since going vegan. I was wondering however if it’s possible to use precooked canned soybeans?
This looks so good Jasmin! Vegan cheeses are seriously too good to deny. I always buy mine but it's about time I try to make some. I bet it's a lot of fun! Thank you so much for the delicious inspiration.
Jack Tanksley says
Jasmin, i made this and nailed the taste. I let it sit covered and refrigerated overnight and then added brine. It never firmed up, not even a little bit. Anything I can do to get it to firm up. I made a double recipe. Thanks, Jack
Jasmin says
Hi Jack, I happy you liked the taste. What did you use as a gelling agent? I use agar agar. Look at the package instruction how long you have to cook your Agar Agar. It can be different for every product. I hope that helps
Jack Tanksley says
That might be my issue. I went to 2 stores, no agar agar. I looked on the Internet and it said substitute 2 for 1 cornstarch. I did. My feta is still creamy. I’ll find agar agar and see if that helps.
Thanks, Jack
Jasmin says
That could be the issue. Agar Agar is like gelatine it gets pretty firm. Maybe you can buy some on amazon?
Claudia Franco says
Is it 200 g dry beans? Or 200 g cooked
Beans? Thanks!
Jasmin says
Claudia, you will need 200g cooked soy beans for the vegan Feta..
Teresa Jacober says
Hi, On the Soybeans, are you referring to dried then boiled soybeans, or fresh, edamame type? I have both, so just wondering. I'm looking forward to this - I've missed Feta the most since going planted based as of January 2nd.
Jasmin says
Hi Teresa, happy to help you. I mean the dried soybeans, not edamame. You can also use canned soybeans if you have some. Would love to see your creation on Facebook,Instagram oder Pinterest :)Wish you a wonderful day.
Hannah says
This recipe looks awesome! I’ve been missing authentic feta since going vegan. I was wondering however if it’s possible to use precooked canned soybeans?
Jasmin says
Hi Hannah, so sorry for the belated reply. Of course you can use precooked soybeans. That makes it much easier & quicker though.
Sara | mshealthesteem.com says
This looks so good Jasmin! Vegan cheeses are seriously too good to deny. I always buy mine but it's about time I try to make some. I bet it's a lot of fun! Thank you so much for the delicious inspiration.
Jasmin says
Sara you should give it a try. It is so much fun. Right now I am working on a vegan cottage cheese. Miss it so much...
Jasmine says
Woah, this looks SO GOOD!
veeatcookbake says
Thank you so much. It really is awesome. You should try it. You wouldn't regret it.
Vanessa @ VeganFamilyRecipes says
What a brilliant recipe! I can't believe it crumbles the same way feta does. Can't wait to try this out!
veeatcookbake says
It really does. And the taste is really awesome. We can't get enough of it. Have to make it again soon 🙂
Nicole Dawson says
You've outdone yourself by making your own feta!
veeatcookbake says
Thank you Nicole. It really is awesome. You should try it.
Anjali says
yum! love this! i have yet to make vegan feta at home!
veeatcookbake says
You should try my recipe. It is so far the best alternative I had for feta.
Gemma says
My husband loved feta before we went vegan so looking forward to trying this to treat him to a Greek salad
veeatcookbake says
Gemma, awesome. Cannot wait to hear from you again.