This vegan feta tastes just like the real thing! It also crumbles just like real feta and is savory, salty and totally divine!
This vegan feta cheese is amazing. It’s cheesy, salty, rich and tangy, everything you want feta to be.
It also crumbles like real feta and if you have this on a Greek salad you will really not know the difference. The cubes of dairy free feta can also be smashed up on a cracker very deliciously or crumbled over vegan pizza.
Making firm vegan cheeses from scratch is big fun, check out our vegan cheddar cheese and cashew cheese. Both are firm sliceable cheeses that are perfect for a cheese board.
You’ll also love our vegan camembert, vegan brie, vegan cheese ball and vegan halloumi.
How To Make Vegan Feta Cheese
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add raw cashews, firm tofu, water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder and onion powder to the blender.
Blend until smooth. It will be thick. Set aside.
Prepare an 8×4 loaf pan by spraying it with non-stick spray. Set aside.
Then, (not pictured), add a cup of water and a tablespoon of agar agar powder to a saucepan and bring to the boil stirring constantly. When it starts boiling, set a timer and let it boil (while you continue to stir) for 1 minute.
Moving very quickly (as the agar starts to set up fast), pour out the agar/water mix into the blender with the other ingredients and blend in quickly. Then, again very quickly, pour this out into your prepared 8×4 loaf pan.
Smooth it down and then place into the fridge to set (about an hour).
Once the cheese has set, loosen the sides with a knife and then tip it out onto a wooden board.
Cut it into thick slices.
Then cut the slices into cubes.
Place the cubes into a bowl with a lid, add some dried oregano and dried dill (optional) and then put on the lid and rotate the bowl so that all the pieces of feta get evenly covered.
Your vegan feta cheese is ready to serve.
Ingredient Notes
Cashews. There is no need to soak the cashews if you have a strong blender like a Vitamix. If you don’t have a strong blender then soak the cashews for 15 minutes. Add them to a bowl, pour over boiling hot water from the kettle, and leave them to soak for 15 minutes. Then drain them and continue with the recipe.
If you still find it difficult to blend then add a tablespoon or two extra water but then make sure to remove that from the water in the saucepan before you add your agar agar powder so that you don’t end up with a dairy free feta that is too soft.
Agar agar powder. This must be agar agar powder and not the flakes. If you can only get agar flakes then use 3 times the amount. You might end up with a cheese that is a bit too firm, as the ratio is not perfect. So it’s better to use the agar agar powder as that is how this recipe was designed.
Firm tofu. Use firm or extra firm tofu in this recipe. Silken tofu creates a texture that is too soft and spongey for this.
Serving Suggestions
Serve it in a Vegan Greek Salad or crumbled on top of a vegan pasta salad or vegan macaroni salad (or any salad). Smash it up on a cracker or crumble it over vegan pizza.
It’s also awesome as part of a vegan cheese board or served with any vegan pasta dish.
Storing and Freezing
Keep it in a sealed container in the fridge and it will stay fresh for around a week.
It also freezes very well and can be frozen for up to 3 months.
More Vegan Cheese Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Feta
Ingredients
- 1 cup Raw Cashews (150g)
- 8 ounces Firm Tofu (226g)
- ¼ cup Water (60ml)
- 5 Tablespoons Lemon Juice
- 1 Tablespoon Distilled White Vinegar
- 2 Tablespoons Nutritional Yeast Flakes
- 2 ½ teaspoons Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 cup Water (240ml)
- 1 Tablespoon Agar Agar Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Dill
Instructions
- Add the raw cashews, firm tofu, ¼ cup water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder and onion powder to the blender and blend. It will be thick. Set aside.
- Prepare an 8×4 loaf pan by spraying it with non-stick spray. Set aside.
- Add one cup of water and a tablespoon of agar agar powder to a saucepan and bring to the boil stirring constantly. When it starts boiling, set a timer and let it boil (while you continue to stir) for 1 minute.
- Moving very quickly, as the agar starts to set up fast, pour out the agar/water mix into the blender with the other ingredients and blend in quickly. Then, again very quickly, pour this out into your prepared loaf pan.
- Smooth it down and then place into the fridge and leave it to set.
- Once the feta cheese has set, loosen the sides with a knife and tip it out onto a wooden board.
- Cut it into slices and then cut the slices into cubes.
- Place the cubes into a bowl with a lid, add the dried oregano and dried dill (optional) and then put on the lid and rotate the bowl so that all the pieces of feta get evenly covered.
- Now your vegan feta is ready to serve.
- Keep it stored in the fridge and enjoy within about a week. It is also freezer friendly if you think you may not finish it within a week.
Video
Notes
- Cashews. We did not soak the cashews first, but we are using a Vitamix. If you think your blender might struggle, then soak the cashews in hot water for 15 minutes.
- Agar agar powder. This must be the agar agar powder and not the flakes. If you’re using the flakes you will need to use 3 times as much to get the same result.
- Servings. This recipe makes around 22 ounces (623g) of vegan feta cheese which is around 10 servings.
- Storing: Keep it in a sealed container in the fridge and it will stay fresh for around a week. It also freezes very well and can be frozen for up to 3 months.
Could i leave it as a whole block and slice as needed?
Sure you can!
Most of my family LOVES THIS and I make it frequently, but A member of my family is allergic to cashews. Would this work with almonds?
Hi Yvonne. You could try it with slivered or blanched almonds instead of the cashews. 🙂
Overall, I really liked this recipe. Taste is good and texture is almost there as I made it. I’m trying to cut fats so I reduced the cashews to 1/2 cup. I also should have done it in a food processor as it was too much for my blender and I had to add a small bit of water. Also I used a super firm and dry tofu brand. I wasn’t sure if I boiled the agar enough. Because of those changes, the texture isn’t quite what you show/describe, but I’ll try it again in the food processor and make sure I boil the agar enough.
Thanks for sharing Marjorie!
Hi
Im going to make this over the next few days but I was wondering, have you tried preserving this in oil? I’m thinking about possible Christmas gifts (as well as for myself).
Tracy x
Hi Tracy, no, we haven’t preserved the feta in oil. However, it does freeze well.
Marvellous and ingenious recipe that was fun to make, I froze half of it to enjoy at a later date. I love how well it set and turning it out of the loaf tin, a huge slab of ‘who’s gonna tell me this ain’t feta’ lol. I’ve everything I need for a classic Greek salad so that’s next on the agenda. Thank you!
Thanks so much for your awesome review Louise!
This is delicious! I used 2 tsp of sea salt and it was perfect…(on a sodium/ cholesterol reduced diet.) I also did it in my food processor, as my blender wasn’t strong enough & I forgot to soak the cashews. I put herbs in & seasonings in as I was mixing it, as well as after cubing it! Thank you it is wonderful & a lot healthier than commercial feta.
Thanks so much for sharing and for your great review Becky!