Name: Vegan Feta Cheese , tangy, creamy & crumby like the real Feta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: World
Ingredients: 1 cup (200g) boiled and roughly peeled soybeans; enough water until the soybeans are covered by water; 1.5 teaspoons sea salt; 5 oz (140g) tofu, firm (a bit less than half of a tofu block); 2/3 cup (150 ml) almond milk or others; 2 teaspoons of kappa carrageenan or agar agar; ½ - 1 teaspoon of lactic acid powder or 2 tablespoons of lemon juice; 1 tsp salt; 2/3 cup 150 ml melted refined coconut oil or; for oil-free version: coconut butter, coconut cream*; ½ - 1 teaspoon white miso paste **

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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.

How to make vegan feta?

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.

Which ingredients are used in the vegan feta cheese?

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.
Salt
Kappa Carragenan or Agar Agar: makes it firmer. Without it, it would melt too quickly, especially in summer.

When should I start with the vegan feta?

I would often be 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.

How long does the vegan feta last?

You can easily keep the vegan feta a week. I do not have any longer experience, as we usually eat them within a week.

Can the feta cheese be stored in the fridge?

Here I even recommend to keep the feta in the fridge. You can also keep it in a brine in the fridge. This makes the cheese even more authentic.

How can I use the vegan feta cheese?

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:

sprinkle over salads
serve on antipasti plates
replace the feta in recipes

In which recipes I use this feta:

Feta Chickpea Skillet

Do not forget to Pin on Pinterest

Have you tried the recipe?

If you tried the vegan feta cheese, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @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. I also would love to hear your feedback so I can share it on my social media channels.

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.

Ingredients

1 cup (200g) boiled and roughly peeled soybeans
enough water until the soybeans are covered by water
1.5 teaspoons sea salt
5 oz (140g) tofu, firm (a bit less than half of a tofu block)
2/3 cup (150 ml) almond milk or others
2 teaspoons of kappa carrageenan or agar agar
½ - 1 teaspoon of lactic acid powder or 2 tablespoons of lemon juice
1 tsp salt
2/3 cup 150 ml melted refined coconut oil or
for oil-free version: coconut butter, coconut cream*
½ - 1 teaspoon white miso paste **

Instructions

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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