Ever wondered how to make a vegan version of feta cheese?

It’s really quite easy.
This is a recipe I’ve used for ages and it gives the lovely salty flavour of Feta with a hint of herbs, great for crumbling over all sorts of dishes or just on crackers with olive tapenade … very Mediterranean!
You will need a container (I use a loaf tin) and some tin foil (aluminum foil for those in USA)


  • 198 gm extra firm Tofu – press out as much water as you possible can.
  • 1/4 cup refined coconut oil
  • 1 Tablespoon + 1 teaspoon lemon juice
  • 1 Tablespoon white wine vinegar
  • 1 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder

Put all the above ingredients into a food processor and whizz up until the mixture is the consistency you like (I like mine soft and smooth).


Pulse in:

  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon oregano
Put the mixture into the container and using the foil shape it to the height you want. Put the foil over so it is fully covered but still in the container.

Refrigerate for at least 4 hours (preferably overnight) so it firms up. Keep it wrapped and refrigerated – lasts a wee while, but not sure quite how long because it doesn’t last long when I make it!!!


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