Real Deal Homemade Dairy Free Feta! (Gluten/ Grain/ Nut Free & Low Carb, Vegan)
This recipe is BANANAS! SO legit it blows my mind! The texture is spot on and so is the flavor. It tastes SO MUCH like the real thing. The only difference is that its a little bit creamier- which I actually prefer. I’ll take this over regular feta ANY DAY! (Which is saying a lot - as I have been eating regular cheese since getting my autoimmune disease into remission!.) As a result when I come up with these Dairy Free Cheese recipes- i’m able to directly compare side by side to make sure I’m getting the flavors and textures as good as possible! (You can view my whole dairy free cheese recipe collection HERE)
I don’t often post soy or tofu based recipes. I don’t personally have any issue with soy- and when we eat out I usually pick the tofu option instead of meat. I just typically avoid it on here since its another semi common allergy. If soy isn’t problematic for you, you need to make this feta immediately!! Please note that my other dairy free cheese recipes are soy free! This is the only one that calls for tofu.
So- lets talk Tofu types. There are so many brands and you’ll also see : Silky, Firm, Extra firm etc. I have discovered that the firmness name they give the tofu means almost nothing..that texture varies so much from brand to brand!! Which is ANNOYING. For this recipe you need a really firm tofu.. I bought 3 brands to test things out and only one was actually really firm (and it wasn't even labeled as extra firm! oy!)
So.. when you go to the store..study all the tofu available. What you want (and NEED) for this recipe is the driest/firmest square of tofu available. The less liquid and the more firm.. the more like feta it will be. If its watery and soft you’re going to end up with mock cream cheese or a goat cheese texture rather than feta.
A few hours before making the feta- take the tofu out of the fridge and press as much water out as you can!! Let it come to room temperature too!
Once a lot of the water is pressed out- and its room temp (you can speed that process up by sticking it in the microwave for 30 seconds to warm it up!) …you are ready to go!! The actual prep to make this cheese takes a whopping 5 minutes. (For a shortcut you can use THIS TOFU PRESS machine)
To make this cheese I had the best results using my vitamix blender using the tamper! A twister jar on the Blendtec would work well too. If you don’t have these options- the next best thing would be a food processor! There isn’t a ton of liquid in the recipe- but getting the feta cheese totally whipped up and creamy is the key to success here!
**Make sure you use the type of coconut oil that gets hard when it’s cold! Not the oil that stays liquid no matter the temperature! The oil getting firm in the fridge is what makes this recipe work! **
Homemade Dairy Free Feta!
10 oz (super firm/ dry) tofu. (Read notes above please!! This is important)
3/4 cup Melted REFINED coconut oil. (Refined has less flavor than virgin- which is better for this cheese)
1 Tbsp Lemon Juice
1 1/2- 2 1/2 Tsp Apple Cider Vinegar (to taste). * I used the full amount.
1- 2 tsp Onion Powder (to taste). *I used a full 2 tsp.
1 1/4 Tsp Salt
Place the tofu, coconut oil lemon juice and 2 Tsp. of the apple cider vinegar into your blender or food processor. (see note above!!) Process until totally smooth and creamy!
Then add the Onion Powder, Salt and 1 more tsp of apple cider vinegar if you want a little more tang! Taste as you go to make sure the seasoning is exactly how you like it! (I have come to realize everyone has VERY different preferences with saltiness and sourness!) . Real feta is very salty and on the sour side- so if you want a stronger legit tasting feta go for the full amounts of onion / and apple cider vinegar.
Using a spatula- scrape all of the whipped feta into a sealed Tupperware container. Stick in the fridge. In about 4-6 hours you can use a fork to break apart the cheese into traditional feta chunks! It’ll taste the best 1-2 days later though!! Note: If your feta remains creamy and smooth.this means there was too much water in your tofu. Use it as cream cheese or mock goat cheese instead and next time get more water out of the tofu or try a different brand!
This feta should stay good in the fridge for up to 2 weeks!
PS. I have an IMPORTANT note:
Social media these days has taken a major DIVE and the majority of you that follow my FB business page and Instagram page see very little of what I post! This makes it hard for your guys to receive the free content you wanted to see!
I did a lot of research and the best way to stay in touch right now is through a FB group!! So I started one: (Brittany Angell’s Special Diet Group) . THIS GROUP is not just for sharing my recipes- but as a place of support where you are all welcome to ask health and recipe related questions, meet new people, and share any special diet recipes you have tried and enjoyed! I will be doing giveaways in this group in the months to come!! Come join us!! Its a positive uplifting group! Click here!