Extra-firm tofu has a similar texture. I bet if you soaked it in saltwater or miso you could achieve something feta-like.

I was thinking the exact same thing as sunset!

I soak extra-firm tofu overnight in lemon juice and minced garlic for a pretty tasty alternative!

I found this recipe a little while ago, but haven't tried it yet. I can't say if it will turn out well or not, but perhaps you'd like to try it:

http://dairyfreecooking.about.com/od/fingerfoods/r/SpinachTris.htm

Lactard? Seriously?

Sunergia makes several flavors of vegan feta- http://www.sunergiasoyfoods.com/html/soy_feta.html

I haven't tried it, but their bleu cheese came highly recommended by a chef I respect, so I think it'd be worth a try!

I might be showing my ignorance here, but is it cow's milk you're allergic to, or all milk? Trader Joe's has a sheep's milk feta (Pastures of Eden, I think it's called?) that I, a fellow feta lover, am obsessed with myself. My friend who's allergic to milk can eat it, which is why I suggest it.

Will second the recommendation to try sheep or goat's milk cheeses as they are sometimes tolerated where cows milk isn't.

I agree with sunset. I like to crumble up a block of firm (or extra firm) tofu after draining well. I cook it over medium-high heat with salt, 1tsp mustard, 1Tbsp oil, and a few dashes of vinegar. Stir the mix until "dry" and lightly brown. Once cooled, the fake cheese crumbles are great with salads or sandwiches and add the salty tangy bite of feta. ;)

sunset is right...there are a bunch of vegan recipes online for feta involving extra firm tofu. Here are two of them:
Happy Herbivore’s Vegan Feta
Vegan Cookbook’s Feta

There are also a couple of brands that make non-dairy feta (Sunergia is one that comes to mind but I know there's another one too).

And I find this one especially intriguing (no recipe but if you already have some water kefir grains maybe you could experiment with nut milks too):
Dairy Free Fermented Nut Milk Feta

If you're only allergic to cow's milk (which feta is sometimes made from) then just try switching to goat cheese--my partner is allergic to cow's milk, but sheep and goat cheese don't bother him nearly as much. If you are indeed allergic to all milk, I bet you could hack some feta from mild tofu, vinegar, and spices. A google search for "vegan feta" returned some promising looking results along these lines.

Um, yeah - I'm with Acvaz. Lactard? Seriously?

Please familiarize yourself with the word "intolerant".

As in, calling something/one "retarded" or any variant thereof is not acceptable. I am intolerant of jerkwads:

http://r-word.org/r-word-not-acceptable-psa.aspx

Jacqueline, I would soak it in a mild saltwater, let it drain, freeze it, and then thaw it. Let me know if it works---
Elissa

Wow. What a great selection of ideas here. I'm very excited to try some of them. Thanks for all of the suggestions :)

check out raw food real world by sarma melngailis... her stuff is delicious, i'm a canivore who eats at her raw food restaurant and she does miraculous things with turning nutmilk in to "cheese".. check it out.

And because it's always a good idea to argue with people on the internet, I just want to say that maybe not everyone realizes that “lactard” is offensive/derogatory, and perhaps there are better ways of influencing someone’s word choice.

Before taking offense to the term "lactard," consider familiarizing yourself with the etymology of the suffix -ard. There are many words that contain this suffix besides "retard," and it seems perfectly appropriate to apply it in this sense. http://www.randomhouse.com/wotd/index.pperl?date=19970107

tamingthetart - I was wondering about the suffix but then work duties took over and I completely forgot to look into etymology before I posted. Very interesting link, thanks for sharing it! Though I guess it could be debated that if the "ard" suffix "usually denotes people who regularly engage in an activity" than calling someone who doesn't drink milk a "lactard" doesn't quiet jibe.

Readymade recently posted an interesting recipe for tofu chevre: http://www.readymade.com/projects/peppercorn_crusted_tofu_chevre

The salad that they use it in looks really tasty too!

Sunergia Soy Foods blue cheese flavor is AMAZING, the feta not so much. There's tons of vegan feta recipes online, here's one that looks promising!
http://www.vegetariantimes.com/recipes/10951

This is going to sound very strange, but a coworker recently tried a bite of my tabouli (for the first time) and commented that she thought it would be a good alternative to feta in salads and I think she might be right! Once you add lemon, it's got the same tangy kind of flavor and texture of extra-fine crumbled feta!