VeganMoFo: Oil-free Easy Tofu Farmer Cheese

Oil-free Vegan Tofu Farmer Cheese by An Unrefined Vegan

Oil-free Vegan Tofu Farmer Cheese by An Unrefined Vegan

Khatchapuri is a Georgian cheese bread – not unlike an American pizza or a Turkish pide – and it was my absolute favorite thing to eat during the year that I lived in Moscow. The key to a delicious khatchapuri is a good salty, pungent, tangy, creamy cheese. A bit of a problem for a vegan. When I was still eating the stuff, I’d use a combination of feta and cream cheese, both readily available items here in the States, while whatever cheese Georgians use for theirs is probably not.

I haven’t made khatchapuri since I went vegan well over a year ago, but VeganMoFo is demanding all the culinary shenanigans that I’ve got – so I decided to tackle one of my most-missed food items. I’ve seen recipes for khatchapuri that call for something called farmer cheese, which I guess has the requisite consistency and tart pungency. I considered making tofu feta, but the recipes I’ve seen call for a lot of olive oil and I’m just not going there. I went somewhere else completely. The resulting creamy, very salty (without salt), lemony cheez kinda blew off my socks. Tofu, once again, your versatility and chameleon-like abilities amaze me.

For my vegan khatchapuri, click here.

Oil-free Vegan Tofu Farmer Cheese by An Unrefined Vegan

Oil-free Tofu Farmer Cheese
Serves 6
A quick and easy sandwich-filler, cracker-topper or use to fill my vegan khatchapuri bread - this flavorful farmer cheese is a yummy multi-tasker.
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Prep Time
30 min
Total Time
40 min
Prep Time
30 min
Total Time
40 min
103 calories
8 g
0 g
5 g
9 g
1 g
117 g
479 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 103
Calories from Fat 45
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 479mg
Total Carbohydrates 8g
Dietary Fiber 2g
Sugars 2g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 14-ounce block extra-firm tofu, pressed for ~30 minutes and drained
  2. 1/4 cup roasted, unsalted sunflower seeds (or raw cashew pieces*), soaked in water**, drained and rinsed
  3. 1/2 cup unsweetened non-dairy milk (I prefer almond)
  4. 1/4 cup mellow white miso paste
  5. 1 tsp. white wine vinegar
  6. 1 tsp. low-sodium soy sauce or tamari
  7. 1/2 tsp. dried onion flakes
  8. 1 clove garlic, minced
  9. juice of 1 lemon
  10. zest of 1 lemon
  11. 1/2 cup fresh cilantro, finely minced
  12. ground black pepper, to taste
  1. Cut off one-third of the block of tofu and crumble into a blender. Add the sunflower seeds (or cashew pieces), non-dairy milk, miso paste, vinegar, soy sauce, onion flakes, garlic and lemon juice and process until very smooth.
  2. Crumble the remaining two-thirds of the tofu into a medium-sized bowl. Add the lemon zest, cilantro and black pepper. Stir in the tofu-miso mixture; taste and adjust seasonings. Pour/scrape into an air-tight container. Let tofu cheese sit for several hours in the refrigerator, or overnight. The cheese will firm up as it sets.
  1. *My original recipe called for cashews, but I rarely eat them now. Whichever you use, the result is tasty.
  2. **Sunflower seeds don't require as long a soaking time. I soak them for about 30 minutes - the same amount of time needed for pressing the tofu. Cashews will need a couple of hours, especially if you will not be using a high-speed blender.
  3. This makes a super tasty pita filling - as is - no cooking/baking. Add fresh lettuce, Kalamata olives, roasted red pepper, etc.
An Unrefined Vegan

Oil-free Vegan Tofu Farmer Cheese by An Unrefined Vegan

Oil-free Vegan Tofu Farmer Cheese by An Unrefined Vegan


43 thoughts on “VeganMoFo: Oil-free Easy Tofu Farmer Cheese

  1. veghotpot

    This looks interesting actually, I often look at recipes like this and it’s all ingredients I wouldn’t usually cook with but I have or can easily get all of these ingredients! Yummy I’ll have to try it, especially because Im going vegan for a month in November! x

      1. veghotpot

        I’m starting with just one month but I have a feeling it will carry on, or atleast I will become 90% vegan for longer and gradually cut things out. Reading blogs like yours has definitely inspired me because you’ve shown how simple it can be and how many amazing recipes there are to try! Going vegan can only make us more creative with our cooking πŸ™‚

      2. An Unrefined Vegan

        That is exactly right!! My cooking/baking has gotten so much more interesting since going vegan. It’s just a happy way to cook, in my opinion ;-). Best of luck!

  2. Somer

    I’ve never heard of khatchapuri. This looks amazing Annie, and of course I have everything on hand I need to make it. So excited we reached the limit (and beyond) for the potluck! SQUEEEEEEE!!!

  3. GiGi

    Yay to all the participants, and this I’ve heard of a cashew farmer cheez. I worked in a health food store many moons ago and we sold a lot of milky creamy farmer cheez. Love the shape of these and diggin any cashew or tofu cheez.

  4. annesturetucker

    Oh it looks good!! When will you make a cook book with all your delicious recipes?
    I just joined the potluck – last min πŸ™‚ Looking forward to it – thank you for making it happen and for all the work you put in to it!!

      1. Fran

        I second…er, I mean, third…that motion for a cookbook! If you ever need help editing or with layout, I’d be glad to chip in on such a fun project. You could publish it as an e-book, so that everything from the food to the book would be homemade πŸ˜‰

  5. Brittany

    I follow your blog because you’re adorable, you’re fun, you’re spunky, and you’re a culinary goddess!! Cheese is the only thing that I occasionally “miss” after going vegan. Not enough to ever look back, but I LOVE coming to your blog finding recipes like this!! Yay for vegan friendly cheese recipes.

  6. trueindigo

    You had me at Farmer Cheeze but I was excited to read about the VVP update too. I am SO glad to have gotten in on this before it closed!

  7. Richgail Enriquez

    I’ve never heard of khatchapuri before, I’m so intrigued of what it tastes like. I guess there’s only one way to find out πŸ˜‰ Congrats on reaching more than 100 entries for the potluck! You’re making waves Ann!

  8. Choc Chip Uru

    This cheez is so cool, thanks for introducing us to it πŸ˜€
    And I can’t cant can’t wait to see your vegan potluck!

    Choc Chip Uru

  9. Cauldrons and Cupcakes

    Wow, Annie – this looks heavenly.
    And πŸ™ I was too slow to get into the potluck in time.
    But how awesome that you have so many bloggers lined up. You are a force to reckon with, my dear!
    Much, much love to you xoxo

  10. Courtney

    Wow…that looks amazing. Amazing! I am gonna stop by the store tomorrow and get some tofu and make this ASAP!


  11. Lou

    Yummo… this sounds good. Before Vegan I was obsessed with any kind of super salty/tangy soft cheese (feta/goat etc) So I am sure this would be right up my alley. I am intrigued by playing around with vegan “cheese” I must say – just got to find some of that pesky stuff they call TIME πŸ˜‰

  12. narf77

    A new recipe for cheeze AND a new yeasted bready meal to try! Thank you for this wonderful recipe and for sharing this Russian treat with us all. I now have something to attempt for Sunday nights dinner and both of us can have it πŸ™‚

      1. narf77

        SOOOO good when you can find a cheezy yeasty treat that fills the gap that my soulfood Cheese once did. I love the look of this and I wonder if The Veg might be able to recreate the eggy bit?

  13. Gabby @ the veggie nook

    I’ve never heard of this bread before, but I love that you veganized it! The farmer’s cheeze sounds really tasty, especially with the cilantro!

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  16. Julia

    I got a question . do i have to add lemon juice and zest ? Or does this really make the tofu taste like real farmers cheese πŸ™‚ ? Please let me know !! So eager to make this !!!

    1. An Unrefined Vegan Post author

      Hi Julia, apologies for not responding sooner! Yes, you really do need the lemon juice – the zest is good, but you could probably skip that. The lemon gives the “cheese” its tang. If you don’t have/like lemon, you could try white wine vinegar or apple cider vinegar, but I haven’t tried it that way so can’t vouch for it.

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