This Vegan Feta Cheese is crumbly, salty, and creamy. Most dairy free feta recipes are basically just tofu, but this easy homemade version tastes so close to the real thing, it will blow your mind!
One of the things I missed most when I went vegan was feta cheese. The salty, briny, crumbly cheese was something I didn’t know how to replace for a long time. No more!
For so long I thought the only option was basically marinated tofu (this is what most recipes online look like). It just didn’t do it for me. I wanted something that tasted more like the real stuff. After much trial and error, I have found the best recipe!
Made with cashews and a handful of simple ingredients, this dairy free feta tastes, feels, and looks just like the real thing. Just like Pickled Red Onions and Vegan Butter, this is sure to become a favorite staple in your fridge.
This vegan feta recipe has it all! It’s:
I especially love it on salads and vegan pasta salads to give both dishes that extra “oomph”. It’s also great on a vegan cheese board with olives, crackers, bread, and fruit for the holidays! Or spread on toast with apricot jam, my favorite. This vegan cheese is such a crowd pleaser and a real treat that everyone will love.
What is vegan feta made of?
Most vegan feta recipes are made using tofu, which has always left me disappointed. I made this recipe using a cashew cream base seasoned with olive brine, vinegar, lemon juice, and savory seasonings. The key ingredient, agar agar powder, is the secret to this tangy feta holding its shape and texture.
How to make vegan feta
Start by soaking your cashews in hot water. Drain, then add them and the rest of the ingredients (except the agar agar powder) to a blender. Blend until smooth.
Add the agar agar powder to the mixture in the blender and blend to incorporate.
Transfer the cheese mixture to a small pot. Cook it on the stove, stirring constantly, until it simmers. After about 2 minutes, it should thicken. Take it off the heat and place the cheese in a bowl, ramekin, or the mold of your choice.
Let the vegan feta chill on the kitchen counter before leaving it in the fridge for a few hours. When it’s firm, crumble it up or slice it into cubes and enjoy!
Tips and substitutions
- Agar agar – I’m using agar agar powder here, not flakes. If you only have flakes, use 6 teaspoons instead of 2.
- Nuts – I only tested this recipe using cashews. You can try making it with raw slivered almonds if that’s all you have, but the results may vary.
- Brine – Olive brine is best but the brine from a jar of capers is the next best option.
This is one of the best vegan cheeses to keep in your fridge at all times to use as a topping, spread, or tangy flavor-enhancer on endless meals, like:
- In Greek, cobb, watermelon, or chickpea salads
- As a spread with crackers, bread, and veggies
- In pasta salad
- Crumbled on top of roasted vegetables
- On tempeh tacos
- In a vegan omelette
- Crumbled over pizza
- On a snack plate with vegan cheddar cheese, crackers, olives, fruit, marinated artichokes, and bread
- With falafel and naan.
Frequently asked questions
- What does cashew feta taste like? Just like authentic feta cheese, cashew feta tastes salty, tangy, and delicious!
- How long does it last? It will stay fresh for up to 1 week when kept in a sealed jar in the fridge.
- Can I freeze vegan feta? Yes! Just chop the feta into cubes and store them in a sealed container. They freeze well for up to 3 months.
Looking for more vegan cheese recipes?
- Shreddable Vegan Mozzarella
- Parmesan Cheese 3 Ways
- Vegan Cheddar Cheese
- Nacho Cheese Sauce
- Stretchy Mozzarella Cheese
Vegan Feta Cheese
- Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.
- Drain the cashews, discard the soaking water and add the cashews, 3/4 cup fresh water and all other ingredients to a high powered blender EXCEPT the agar agar powder. Blend until smooth.
- Add agar agar powder to the blender and blend to incorporate.
- Transfer to a small pot and cook over medium heat, stirring constantly until it begins to simmer. Cook for about 2 minutes until it thickens, then remove from heat and place in a mold (I used a round glass bowl).
- Chill at room temperature for 10-15 minutes, then transfer to the refrigerator, uncovered for at least 3 hours until firm.
- That's it! The cheese is semi-soft and spreadable, but you can also slice or crumble it. Enjoy!
- I haven’t tried it with anything other than cashews, but raw slivered almonds might work.
- Make sure to use agar agar powder, not flakes. If you only have flakes, they should work, but use 6 teaspoons instead of 2.
- The feta cheese will last for about 1 week in the refrigerator and it can be frozen for longer if needed.