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Vegan Feta » Simple and Healthy Recipe! ✅

This vegan feta cheese is a dairy-free version of the popular viral baked feta recipe. Use a homemade vegan feta cheese made from tofu instead of regular feta. It’s high in protein, nutritious, and super easy to make!

One of the last recipes I made in my last apartment was this vegan feta.

I have seen baked feta go viral on social media in 2020 and 2021. I loved the look of the dish. It was creamy, fresh, and incredibly easy to make. It had the comfort of a baked meal and the friendliness of a summer pasta dinner.

I didn’t make the recipe, no matter how tempting it sounded, because it seemed like the kind of thing that might be difficult for vegans.

There are now vegan options for feta cheese in supermarkets; For example, I love Violife feta cheese. But I wasn’t sure if they would melt and get creamy the same way regular feta did in the original recipe.

Earlier this summer, I tried the commercial vegan feta cheese recipe. It was okay, but not what I expected. The vegan cheese dissolved in the oil, so the sauce ended up having a greasy quality, rather than creamy.

I had thought about trying the recipe with my homemade vegan feta cheese, but was also hesitant. I love that recipe and think it definitely captures a lot of the aromatic qualities of feta. But the consistency is slightly different than regular cheese and it doesn’t melt.

Eventually, I thought what the heck and decided to give it a try.

I am very happy to tell you that I thought vegan feta pasta was a total hit.

Is it exactly like the original viral recipe? I have no idea, really. I’ve never tried the original so I’m not sure what it tastes like.

What I do know is that this pasta is salty, salty and sweet. It’s full of juicy summer tomatoes and herbs.

Thanks to the use of feta tofu, it is also nutritious in a different way than the original recipe: it is lower in fat and higher in vegetable protein. Since tofu is also a source of iron and calcium, the pasta dish contains both nutrients.

In short, I think using the vegan feta recipe makes this dish a little different from the recipe that inspired it, but also very worthy of a spot on your summer table.

How to make vegan baked feta cheese

If you haven’t read about baked feta when it first became popular, you may be wondering what my vegan version is aiming for in the first place.

In short, Viral Baked Feta is a recipe where tomatoes, olive oil, herbs, and feta are cooked in a baking dish until the tomatoes burst and are juicy.

When you mix the pop tomatoes with the baked feta, the whole hot dish turns into a creamy cheesy sauce. Add the cooked pasta to the pan, mix everything well and voila, a tasty and practical summer meal.

My vegan feta pasta uses a similar method. To make it, you’ll cook grape or cherry tomatoes with a little olive oil and a whole batch of my vegan feta cheese.

Once the tomatoes have turned to juicy, sassy perfection in the oven, you’ll add the cooked pasta to the dish. You can finish the vegan feta cheese with chopped basil if you like. Otherwise, this is a common summer recipe that doesn’t require much fuss if your tomatoes are ripe and sweet.

Keep in mind that my vegan feta requires some marinating time (2-4 hours, overnight is fine), so you’ll want to plan your process accordingly.

Where did viral feta pasta come from?

When baked feta first became popular, I wasn’t sure who made it first.

I learned more when I read this article, from washington post. Apparently, two Finnish food bloggers, Tiiu Piret and Jenny Hayrinen, wrote about a feta cheese dish in 2018 and 2019 respectively.

Hayrinen is credited with a more simplified recipe that inspired this TikTok video by MacKenzie Smith grilled social cheese. Since then, many other food bloggers have created and shared their own versions of the recipe.

Ingredients for vegan feta pasta

This recipe, like many of my favorite summer recipes, has a nice, short ingredient list.

Tomatoes

For the recipe you can use cherry tomatoes or cherry tomatoes. They can be yellow, red or heirloom. You will need two pints (20-24 ounces / 570-680 g) total.

Garlic

I use four cloves of garlic cut in half to make the paste. The halves will be cooked together with the other ingredients. If you love, love, love garlic, you can add as many extra cloves as you like.

Olive oil

The tomatoes provide the juiciness of the sauce, but the olive oil helps give it richness. I use two spoons in total. I guess it’s possible to make the recipe without the oil, and I’ll be curious what it’s like if any readers try it!

I really like its contribution to the vegan tomato/feta sauce: a smoothness that otherwise would not exist.

thyme and basil

I added a few sprigs of thyme to my tomatoes and vegan feta while they were cooking, which I removed once the tomatoes were cooked. I also added fresh, torn pasta to the finished pasta.

Both herbs are optional and fair game to edit. Neither, one, or both can be used. You can also swap one for another summer grass that you like. For example, I would like to try a version of pasta with dill.

vegan feta cheese

In the recipe I use the plain version of my beloved vegan feta with tofu.

For many of my recipes, I welcome and suggest store-bought alternatives as a way to save time. However, since I tried this recipe with store-bought feta and didn’t like the results, I suggest you stick with tofu feta for this dish. It’s part of what makes pasta tasty and nutrient-dense.

Pasta

You can use any type of pasta you like on your plate: regular wheat, whole wheat, legume-based, gluten-free, whatever you call it.

I recommend a medium pasta format, such as fusilli, rigatoni, penne, gemelli, or corkscrew in the recipe. However, I tried it with spaghetti and it was still great.

Meal preparation and storage.

I’ll admit it: as passionate as I am about making vegan meals, I think this particular pasta tastes best when it’s fresh and hot. It is worth doing and enjoying, and perhaps sharing, right away.

That being said, as a lone dweller, I actually ate leftover vegan feta pasta on a few nights. And the preserved portions have stood the test of time. When I did it again (which I happily did) and froze a few portions, even the thawed leftovers held.

TL; DR, pasta is juiciest when it’s freshly baked and mixed. Leftovers will be good for up to four days in airtight containers in the refrigerator or up to six weeks in the freezer.

Simplest Vegan Summer Cakes

Pasta is for me a food that should not be missing at any time of the year. During these warm months I enjoy very simple versions that let the fresh produce shine through. These are some of my other favorite dishes.

Preparation time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

Yield: 4 servings

  • 1 batch of vegan feta cheese
  • 2 pints of cherry tomatoes or cherry tomatoes (20-24 ounces / 570-680 g)
  • 4 cloves garlic, halved or quartered if large
  • 2 tablespoons olive oil
  • 3-4 sprigs of fresh thyme (optional)
  • 8 oz pasta of your choice, medium recommended (225 g)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup coarsely chopped fresh basil leaves (optional)
  • Prepare feta tofu as directed, allowing for marinating time (4-24 hours).

  • Preheat oven to 400F. Arrange the tomatoes and garlic in a rectangular dish. Add the oil. Add the tomatoes to cover them with the oil. Transfer the feta tofu, including all of the marinade, to the skillet. Mix everything to amalgamate it. If using thyme, place the sprigs on the plate.

  • Transfer the skillet to the oven. Cook for 30 minutes. Mix ingredients together, then return skillet to oven. Cook for another 15-25 minutes, or until the tomatoes have burst, the liquid bubbles vigorously, and browns along the edges of the pan. Remove the pan from the oven and remove the thyme sprigs.

  • While the cherry tomatoes and feta are cooking, bring a pot of salted water to a boil. Boil pasta according to package directions. Drain pasta, reserving 1/2 cup of the cooking liquid.

  • Mix the dough in the pan. If using basil, add it to the dish, then stir until softened. Add freshly ground black pepper to taste and the reserved pasta water if you think the pasta should be a bit more edgy. Serve.

How nice it was to enjoy bowls of this fresh, nutritious, summery pasta in the days before the chaos of a move. I can’t wait to try again and enjoy it from the new digs.

By the way, it’s still pretty chaotic around here, but I’m adjusting well. Soon,

xo

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