Making vegan cheese is easier than it seems, it’s a matter of trying new recipes and customizing them to our liking. This vegan feta cheese is delicious and has a taste and texture similar to the original, it is also very easy to prepare, it is healthier, it has hardly any fat and it has no cholesterol.

have used firm tofu as a substitute for cheese. In case you have never used tofu in the kitchen, it usually comes in a package with water, so you have to press it to release as much liquid as possible.  What I do is wrap it in a kitchen towel (you can also use napkins or kitchen paper, but it’s less ecological) and put some weight on it like a tetra brick with a board or plate underneath or a heavy book. I leave it like that for at least 30 minutes.



  • 275 g de tofu (9.7 onzas)
  • 1/4 taza de zumo de limón (60 ml)
  • 1/2 taza de agua (125 ml)
  • 1/2 taza de vinagre de manzana (125 ml)
  • 1 cucharada de orégano


  1. Press the tofu. If you don’t know how to do it, read the second paragraph of this post.
  2. Cut the tofu into cubes.
  3. Prepare the marinade by adding lemon juice, water, vinegar and oregano. Mix well and add the diced tofu. I recommend that you use a container with a lid.
  4. Put the tofu in the refrigerator or freezer and let it marinate for at least 2 hours, although ideally it should be at least 2-3 days for more flavor.
  5. Remove the tofu from the refrigerator or freezer, strain and use as desired.


If you are not going to use all the tofu, strain only what you are going to use, leaving the rest in the fridge or freezer in the marinade liquid.

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