Veta – homemade vegan feta

Original feta is a brine-ripened white cheese made from sheep’s milk, that is sometimes mixed with goat’s milk. It is very spicy and aromatic and therefore popular all over the world. Because feta is so versatile, it is often deeply missed in vegan cuisine. That’s why I developed my Veta.

Veta is quick and easy to make and the best alternative to sheep’s cheese

My Veta is a quick and easy alternative to feta, sheep’s cheese. It is full-bodied, spicy and aromatic and it can be used in all sorts of recipes instead of feta. A delicious, purely plant-based alternative.

Unlike store-bought vegan sheep’s cheese alternatives, my Veta does not melt when heated. Store-bought vegan feta usually just melts into liquid fat, often palm oil-based. So you soak the food in fat and don’t have any feta with consistency left. My Veta, however, remains intact, so you can also use it for cooked, fried and baked dishes.
And it has a long shelf life.

It also tastes much more aromatic and flavorful. It is also more environmentally friendly because you save on packaging material.

Vegan feta based on tofu

I make my homemade vegan sheep’s cheese, Veta, based on tofu.

In most cases, tofu is not really suitable for plant-based cheese making. However, tofu is perfect for Veta. The way I prepare it in this recipe gives it the right consistency and mouthfeel. And I add seasoning and flavour using an aromatic marinade.

Vegan feta (Veta) is quick and easy to make

If you have guests and are looking for a last minute recipe for a small party snack: here is my recipe for vegan feta. My Veta is quick and easy to make. Preparation takes about 5 minutes and the oven does the rest almost by itself.

Veta goes well with bread, in salads, in casseroles and just about anywhere where feta cheese tastes good. Vegan Veta, climate-friendly, cruelty-free and simply delicious.

Veta is very long lasting

At the end of this recipe, I’ll show you how to properly marinate vegan feta so that it lasts a long time. This means you can keep it in the fridge for weeks, if not months, and snack on it again and again.

Why make it yourself when there are now store-bought alternatives to feta?

• My Veta tastes much, much better than the store-bought alternatives
• My vegan feta is much healthier
• The fat content is much lower and is made from good olive oil
• Homemade is easy and saves a lot of money
• You save on packaging waste
• This Veta doesn’t melt away. Store-bought ones usually melt into liquid fat

Veta: a simple, long-lasting, vegan alternative to feta

With this homemade, vegan sheep’s cheese you have found a healthy alternative. Perfect for a quick Greek salad, as well as Greek and Turkish cuisine in general. Or simply as a snack between meals.

Pickled, vegan feta will last for several weeks in the fridge. This means it can be prepared very well and used in portions.

I use my Veta in many recipes

The attentive German readers among you probably already know my Veta as an ingredient in some recipes on Daily Vegan. Because I really like to use it in many dishes.
So far I’ve translated this recipe into English using vegan feta:

• Borek with spinach and feta stuffing

Show me your vegan feta cheese

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my Veta and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Veta – the preparation in pictures

Here I show you in photos how I prepare the vegan tofu-based feta. Then I’ll go straight on to the recipe.

Ingredients for vegan feta cheese:

1 block of firm tofu, cut into approximately 1-2 cm cubes

Olive oil

Feta marinade:

1 lemon, the juice
2 heaped teaspoons of salt
1 heaped teaspoon of oregano
1/2 teaspoon of black pepper
1 heaped teaspoon of thyme
1 heaped teaspoon of rosemary
3 tablespoons of olive oil

Preparation:

Vegan feta:

1. Preheat the oven to 170°C (340°F) top and bottom heat.
2. First mix all the ingredients for the feta cheese marinade.
3. Then cut the tofu into 1-2 centimeter cubes and put them in a small casserole dish.
4. Then pour the marinade over it, nd turn the tofu cubes in in it.
5. Bake it in the oven at 170° for 30 minutes. Turn it over after 15 minutes.
6. After the cooking time, take it out of the oven and let it cool completely.

The Veta can now be used immediately. The vegan feta cheese already tastes fantastic.

Preserving vegan feta cheese

1. To preserve the feta in the fridge for several weeks, put the vegan feta cubes and the rest of their marinade in a small screw-top jar or mason jar.
2. Fill this jar with olive oil until the feta is completely covered.
3. Preserved in this way, the vegan feta cheese can be stored in the fridge for a long time. You can snack it or use it in salads, eat it on bread, add it to casseroles and much more.

Enjoy!