{"id":40363,"date":"2025-12-20T15:15:56","date_gmt":"2025-12-20T14:15:56","guid":{"rendered":"https:\/\/maisonmarmite.com\/?post_type=recipe&p=40363"},"modified":"2025-12-04T15:34:35","modified_gmt":"2025-12-04T14:34:35","slug":"vegan-feta-2-0","status":"publish","type":"recipe","link":"https:\/\/maisonmarmite.com\/en\/recipe\/vegan-feta-2-0\/","title":{"rendered":"Vegan Feta 2.0"},"content":{"rendered":"\t\t
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In 2024, Maison Marmite<\/strong> published its first vegan feta recipe<\/strong>: an already indulgent version that quickly found its place in salads, bowls and summer plates. Since then, it has become a little house classic, one of those recipes you make again without thinking, because you know it works every single time.<\/p>

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Today, we\u2019re bringing you a 2.0 version: the same reliable base, simply enriched with a bit more character, a subtle citrus note, and a brine option to recreate the spirit of feta in a jar, while staying 100% plant-based. Nothing revolutionary, just a few extra nuances to make it even more enjoyable and versatile.<\/p>

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This version is designed to be versatile. Once the block of feta has set in the fridge, you can cut part of it to make triangle-shaped Spanakotyropita<\/strong>, those spinach and feta puff pastries that taste like the Mediterranean (the new recipe is here). The texture holds perfectly when baked, without turning watery or disappearing into the filling.<\/p>

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As for the rest of the block, it turns into a real \u201cjar feta<\/strong>\u201d thanks to an aromatic brine that will refine it over the hours. You cut it into cubes, plunge everything into a salty, vinegary, slightly garlicky mixture, and let time do its work.<\/p>

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You\u2019ll find the full method to prepare this brine below, so you can enjoy a vegan feta that is firm, salty, glossy and ready to jazz up all your Greek salads, mezze and everyday plates.<\/p>

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Vegan Feta 2.0<\/h2>\n
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A very easy-to-make vegan feta, requiring no special equipment, which can be enjoyed as is, used as a base for your recipes, or matured in brine for a more pronounced flavour.<\/span><\/div>\n
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