Vegan Feta Cheese

Ingredients

• 12 oz extra-firm tofu (No need to press.)
• 0.5 cup refined coconut oil (Melted and measured after melting; refined coconut oil is required, not virgin or unrefined.)
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.25 tsp dried dill (Use dill leaves, not dill seeds.)
• 1.5 tsp fine sea salt or kosher salt (Use 1½ to 2 teaspoons; not table salt. Start with half and add more to taste. The author uses the full 2 teaspoons.)

Steps

1. 1

   Add the tofu, melted refined coconut oil, lemon juice, apple cider vinegar, nutritional yeast, onion powder, garlic powder, dried dill, and half of the salt to a food processor. Use a food processor rather than a blender, since the mixture can set around the cold tofu and clog blender blades.

2. 2

   Process the mixture until completely smooth. Taste it, then add more salt as needed, blending after each addition to incorporate it. The finished cheese should be quite salty, like feta.

3. 3

   For soft, creamy, meltable feta, serve the cheese immediately from the food processor, or pack it into a container, cover it, and refrigerate it for a few hours to make it firmer and spreadable.

4. 4

   If you want to turn the soft cheese out for a cheese board, line the container with cling wrap before filling it so the set cheese can be removed easily.

5. 5

   For firm, cubeable feta, line a small oven-proof pan or dish with baking parchment. A square or rectangular dish is best for making cubes; a loaf pan also works. The cheese should be about 1 to 2 inches deep in the dish.

6. 6

   Spoon the processed cheese into the parchment-lined dish and press it down firmly and evenly.

7. 7

   Refrigerate the cheese for at least 2 hours, or overnight. This chilling step is important for the baked version.

8. 8

   Preheat the oven to 400°F (200°C). Once the oven has reached temperature, remove the chilled cheese from the refrigerator and bake it uncovered for 35 minutes.

9. 9

   Remove the cheese from the oven. It will be puffy, somewhat soft, and bubbly; it will firm up again as it cools.

10. 10

    Allow the cheese to cool to room temperature, then refrigerate it for at least 4 hours, or overnight, before cubing or crumbling.

11. 11

    Optionally, cube the firmer baked feta, place it in a jar, and cover it with extra-virgin olive oil and herbs to marinate.

Notes

Store the feta in the refrigerator for up to 1 week. The soft, unbaked version is not recommended for freezing; the firm baked version can be frozen in an airtight container for up to 3 months. Cubed frozen feta takes about 15 minutes to defrost. Refined coconut oil is essential because virgin or unrefined coconut oil will give the cheese a strong coconut taste and smell. The soft version becomes especially melty when cooked, while the baked version holds its shape better.

Nutrition per serving

• appetizer
• vegan
• dairy-free
• nut-free
• gluten-free
• no-cook option
• baked
• make-ahead