Patrick Oconnell
Vegan feta cheese is a versatile, dairy-free alternative to traditional feta cheese. It can be made in a variety of ways, with the most common ingredients being tofu, cashews, and coconut oil. The process typically involves pressing and marinating tofu or blending cashews with other ingredients to create a firm, crumbly texture similar to that of dairy-based feta. Vegan feta is often seasoned with olive brine, vinegar, lemon juice, and savory spices to achieve the distinct tangy and salty flavor of its dairy counterpart. It is a popular ingredient in Greek salads, pasta dishes, and as a topping for bread and crackers.
| Characteristics | Values |
|---|---|
| Ingredients | Cashews, almonds, coconut oil, tofu, olive brine, vinegar, lemon juice, oregano, salt, white miso paste, olive oil, herbs |
| Equipment | Food processor or blender, stove, pot, bowl/ramekin/mold |
| Taste | Tangy, salty, savory, crumbly, creamy |
| Texture | Firm, crumbly, smooth, rich, sliceable |
| Preparation Time | 25 minutes plus chilling time |
| Storage | 5-7 days in the fridge, 3 months in the freezer |
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What You'll Learn
Using tofu
Vegan feta cheese can be made with tofu and a few simple ingredients. The tofu base provides a neutral flavour and a dense, crumbly texture similar to that of regular feta cheese. It is also a good source of protein, healthful fatty acids, anti-inflammatory phytonutrients, and vegan calcium.
To make vegan feta cheese, start by pressing a block of extra-firm tofu to remove excess liquid and create a firmer texture. You can use a tofu press, or wrap the tofu in a clean dish towel or paper towels and weigh it down with a heavy object. Once the tofu has been pressed, dice it into cubes or crumble it, then let it marinate in the fridge. The marinade will give the tofu a salty, tangy feta flavour. A basic marinade can be made by mixing water, miso, olive oil, nutritional yeast, apple cider vinegar, lemon juice, salt, garlic powder, and oregano. For best results, let the tofu marinate for at least 4 hours, but preferably overnight. The longer it rests, the more flavour it will absorb.
Vegan feta made with tofu is versatile and can be used in a variety of dishes. It can be sprinkled on salads, added to pasta, or used as a topping for flatbreads or pizzas. It can also be stuffed into vegetables, such as eggplant, zucchini, or tomatoes, or added to dips and mezze platters.
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Using cashews
Vegan feta cheese can be made with cashews, either on their own or in combination with almonds. The cashews should be raw, and ideally organic. If you are using a strong blender, you can skip this step, but otherwise, you should soak the cashews in hot water for 15 minutes to soften them. If you forget to soak them, you can boil the cashews for about 25 minutes instead.
Once the cashews are soft, drain them and add them to a blender with the rest of your ingredients. A food processor is best for this recipe, but a blender can also be used. The other ingredients you will need are:
- Water
- Lemon juice
- Vinegar (either white or apple cider vinegar)
- Salt
- Garlic powder
- Onion powder
- Olive brine
You can also add nutritional yeast to your recipe for extra flavour. Blend all the ingredients until smooth.
The key ingredient that will make your vegan feta hold its shape is agar agar powder. You must use the powder, not the flakes, as this will affect the texture of the cheese. Add a tablespoon of agar agar powder to a saucepan with one cup of water and bring to the boil, stirring constantly. Once it reaches boiling point, set a timer and continue stirring for one minute. Then, add the agar agar powder to the blender and blend to incorporate.
Transfer the cheese mixture to a small pot and cook on the stove, stirring constantly, until it simmers and thickens. This should take about two minutes. Then, remove the cheese from the heat and place it in a bowl, ramekin, or mould of your choice. You can add dried oregano and dried dill to the cheese at this stage for extra flavour.
Your vegan feta cheese will be ready to serve once it has set. It can be stored in the fridge for up to a week or frozen for up to three months.
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Marinating
First, it is crucial to press the tofu to remove any excess liquid. Tofu can be pressed using a tofu press, or with a more low-tech method, such as placing it between two plates with tea towels. This step is important because it creates space for the tofu to absorb the marinade. The tofu should be pressed for at least 30 minutes, but longer is fine.
While the tofu is pressing, the marinade can be made. A typical marinade for vegan feta cheese might include water, miso, olive oil, nutritional yeast, apple cider vinegar, lemon juice, salt, garlic powder, and oregano. These ingredients are combined in a dish and stirred until smooth. It is recommended to use a shallow container so that there is more surface area for the tofu to absorb the marinade.
Once the tofu has been pressed and the marinade is ready, the tofu should be cut into small cubes or crumbled, depending on the desired texture. The tofu is then added to the marinade and coated evenly. It is important to ensure that all pieces of tofu are covered in the marinade to achieve a consistent flavour.
Finally, the marinated tofu is covered and refrigerated for at least two hours, but preferably overnight. The longer the tofu sits in the marinade, the more flavour it will absorb, resulting in a more intense and briny taste. After marinating, the vegan feta cheese is ready to be served or stored in the fridge for later use. It is worth noting that the cheese will continue to develop flavour even after it is removed from the marinade, so it is best enjoyed a few days after preparation.
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Adding coconut oil
Coconut oil is a key ingredient in making vegan feta cheese. It is used to mould the cheese together and give it a firm texture. Refined coconut oil is preferred over unrefined coconut oil as it sets and does not add a coconut flavour to the cheese. The amount of coconut oil added depends on the desired texture and taste. Using less coconut oil will make the cheese less creamy, but adding too much can cause the cheese to seize up and not set properly when chilled. Coconut oil can be substituted with vegetable shortening, but the cheese will not firm up in the fridge without it.
When making vegan feta cheese, it is important to use a food processor rather than a blender. This is because the coconut oil needs to come into contact with cold tofu, which can cause a high-powered blender to seize up. The coconut oil should be melted and combined with the tofu, along with other ingredients such as vinegars, spices, and herbs, to create a feta flavour. This mixture is then cooked over medium heat until it bubbles and simmers.
The type of coconut oil used can affect the taste and texture of the vegan feta cheese. Refined coconut oil is recommended to avoid a coconut flavour in the final product. However, unrefined coconut oil can still be used, and some people may prefer the taste it provides. The amount of coconut oil added should be generous to ensure the cheese holds together well.
The process of making vegan feta cheese with coconut oil typically involves blending tofu with the oil and other ingredients, such as vinegars and spices, to create a feta flavour. This mixture is then cooked until it bubbles and sets, creating a firm texture. The cheese can be sliced, crumbled, or cubed and added to various dishes, such as salads, pasta, or pizzas.
It is worth noting that some vegan feta cheese recipes do not use coconut oil at all. These recipes may use alternative ingredients like agar agar or vegetable shortening to help the cheese firm up and achieve the desired texture. However, coconut oil is a popular choice for creating a creamy and firm vegan feta cheese that mimics the mouthfeel of traditional feta.
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Freezing
Cube and Container Preparation:
Before freezing, cut the vegan feta cheese into cubes. You can decide the size of the cubes based on your preference and how you plan to use them later. Choose a suitable container for freezing, such as a sealed container or a freezer-safe bag. Make sure the container is clean and dry to ensure the cheese stays fresh and doesn't pick up any unwanted odours from the freezer.
Place the cheese cubes in the container, making sure they are tightly packed but not crushed. Leave some space at the top of the container, as the cheese will expand slightly during freezing. Seal the container tightly to prevent air from entering and causing freezer burn. Label the container with the date and store it in the freezer.
Defrosting and Usage:
When you're ready to use the frozen vegan feta cheese, simply take it out of the freezer and defrost it. You can defrost it in the refrigerator overnight or at room temperature for about 30 minutes. The cheese will gradually soften as it defrosts and returns to room temperature. Once defrosted, you can use the cheese as you would normally, adding it to salads, pasta dishes, or any other recipes that call for vegan feta cheese.
Tips for Best Results:
- It is recommended to freeze vegan feta cheese within a few days of preparation to ensure the best quality and taste.
- You can also freeze the marinade liquid separately and add it to the cheese when defrosting to enhance the flavour.
- If you plan to use the cheese in a baked dish, you can add the frozen cheese directly to the dish and bake it. There's no need to defrost it beforehand.
- Always use clean utensils when handling the cheese to prevent contamination and ensure its longevity in the freezer.
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Frequently asked questions
Vegan feta cheese is made using a variety of ingredients, including tofu, cashews, almonds, coconut oil, and various seasonings. The tofu or cashews are typically blended with other ingredients and then pressed, molded, or cooked to form a solid block that can be cut or crumbled.
To achieve the salty and tangy flavor of feta cheese, ingredients such as lemon juice, olive brine, vinegar, and miso paste are commonly added.
Preparing vegan feta cheese typically takes around 25 minutes, followed by chilling or setting time in the fridge. The marinating process can vary from 12 hours to a few days, depending on the desired intensity of flavor.
Basic kitchen equipment such as a blender, food processor, or stove is typically used to make vegan feta cheese. Some recipes may also require a dehydrator or a mold for shaping the cheese.
Homemade vegan feta cheese can be stored in the fridge for up to a week or frozen for later use. It is best consumed within a few days of preparation for optimal freshness and flavor.
