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!

crumbled white pieces of vegan feta cheese in a glass jar

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:

  • Creamy
  • Salty
  • Tangy
  • Flavorful
  • Crumbly
  • Briny
  • Mouthwatering!

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.

crumbled white cubes of vegan feta cheese topped with green herbs on a white plate

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.

overhead view of cashews and water in a blender

Add the agar agar powder to the mixture in the blender and blend to incorporate.

white cream in a blender

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!

a smooth white mixture in a glass jar

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.
crumbled white cubes of vegan feta cheese on a white plate

Serving suggestions

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:

Frequently asked questions

  1. What does cashew feta taste like? Just like authentic feta cheese, cashew feta tastes salty, tangy, and delicious!
  2. How long does it last? It will stay fresh for up to 1 week when kept in a sealed jar in the fridge.
  3. 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.
a Greek salad in a white bowl topped with crumbled white vegan feta cheese.

Looking for more vegan cheese recipes?

crumbled white pieces of vegan feta cheese in a glass jar
4.89 stars (17 ratings)

Vegan Feta Cheese

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!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 12 servings


  • 1 1/2 cups raw cashews
  • 3/4 cup water
  • 1/4 cup brine from a jar of green olives
  • 1/4 cup fresh lemon juice
  • 2 teaspoons white vinegar
  • 1 1/2 teaspoons salt or 2 teaspoons for more saltiness!
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons agar agar powder


  • 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!


  1. I haven’t tried it with anything other than cashews, but raw slivered almonds might work.
  2. Make sure to use agar agar powder, not flakes. If you only have flakes, they should work, but use 6 teaspoons instead of 2. 
  3. The feta cheese will last for about 1 week in the refrigerator and it can be frozen for longer if needed.


Serving: 1of 12 servings | Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 294mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
Course: Appetizer
Cuisine: Greek-inspired
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. The simplicity of this recipe has been a revelation to me and I’m now tweeking and experimenting and having a lot of fun with it.
    Going to increase the agar slightly next time to make a firmer cube I can then marinate.

  2. I tried using the link for Parmesan three ways – it sent me to this page. Please fix the link. (This one does sound good and I will likely try it, but vegan Parmesan is what I am looking for.)

  3. Great taste, Nora, thank you, we will use it for many different spreads – as it did not come out dry enough to crumble, like others have noted. Someone suggested the dehydrator for a couple of hours, I will try this! Thanks again!!

  4. I made it recently and liked the taste very much, but it was not crumbly.  It was like a thick mayonnaise texture.  Do you have to cook it so it is really thick to get a final texture, after the mixture sits in the frig for 3 hours, that is like regular feta cheese?  Mine was not the texture that you could cut into with a knife.

    1. I’m so glad you liked the taste, Jeanie. It sounds like you followed the recipe but were expecting the outcome to be different. The vegan feta is semi soft and spreadable, not super dry and crumbly like regular feta. The crumbles I was able to make were still very moist.

  5. Thank you for this recipe. It’s so versatile! I had a lot so I decided to use it as the base for the ricotta replacement in lasagne. Just added some oat milk to thin it a bit, spices, vegan Parmesan,…….it made the creamiest lasagna filling!

    1. Hi Edie! Great idea for the leftover cheese! Thank you for sharing you feedback and ideas! I’m so glad you loved the feta cheese!

  6. I did not have cashews, so I used slivered almonds over which I poured boiling water and let them soak for around 10 minutes. I then followed your recipe to a T. The final product was unbelievably tasty, and somewhat addictive. After the feta set in the fridge for about three or four hours, I decided to try out a few pieces since I had cut them roughly into something like a sugar cube in form. So now, each time I open the fridge I have to refrain from grabbing more since we want to include them over the Greek salad we are going to fix tonight. Great recipe.

  7. Hey Nora,
    Love your recipes! I want to make this cheese soon. I only have cashew pieces and that makes me want to work in grams because they will take up space in a measuring cup differently. So I am wondering how you arrive at the metric measurements for your recipes. Do you use a scale yourself or work in cups and then apply some kind of conversion program? Wondering because the amount of grams of cashews seems a little high to me. Generally I prefer to use a scale myself but it’s not worth it unless you know the recipes are really written to be made in weights, so thought I’d check in with you about your methodology. 
    Thanks for considering this geeky question and thanks for all your amazing recipes!!

    1. Hi there! I use raw cashew pieces interchangeably with whole raw cashews, and always measure the same, in cups, and I haven’t had a problem. The metric measurements are more of an automatic calculation, not something I meticulously test as I do not cook/bake that way. I hope that helps you decide! Thank you!

  8. Yum! We made it this weekend and it was fantastic on a veg/bulgur salad as well as a spread on our bagels. Definitely saving this one- thank you! 

    1. Hey Nora,
      This is great! I have allergies to both coconut (in violife feta) and soy, so finding a cashew based feta was so refreshing! I didn’t have agar powder, so I subbed 4 tsp cornstarch. It’s cooling rn, but it’s already thick like cream cheese. Yum!

      1. Hi Paige. I’m glad the feta cheese is working out for you. You’re going to love it! Thanks for sharing your feedback!

  9. Mind.  Blown.  I’m very new to vegan cheese-making, but even I managed to make this deliciousness!  I love the texture, the taste, the simplicity…everything!  Thank you so much for yet another fabulous recipe to add to my growing collection.

  10. Nora I don’t know where you get your recipes/inspiration from but you consistently amaze me !

    This Feta recipe is sheer brilliance ! The taste is amazing ! 

    My batch also came out quite creamy and spreadable so I too am going to try the dehydrator to see if it firms up but heh that takes nothing away from the fact that this is so so good !
    You really are the best vegan cook/chef/creator I’ve come across (and I’ve seen a lot !)
    Well done and thank you ! 

    1. Thank you so much for your wonderful review and feedback, Sara! The feta is supposed to be more soft and spreadable rather than dry and crumbly. If you do want it to be closer to real dairy feta, you can also bake the crumbles in a 350ºF oven for a few minutes to help them dry out. Happy cooking!

    1. Hi Camila! You are welcome! I’m glad that you are loving my recipes! Thank you for using them, and for sharing your uplifting comments!

  11. I love your recipes!
    This one did not work out. I followed the recipe exactly. I read the other reviewer whose feta didn’t firm up and your response. So I was extra careful to really cook the mixture. 
    Mine never ‘simmered’ because it was rather thick coming out of the Vitamix.  I cooked it for about 4-5 minutes, stirring constantly. It popped and bubbled like a thick cheese would. At this point I think I’m golden!
    I chilled it for 3 hours after cooling on the counter. It was still just very thick so I divided it into two containers to make the spread thinner. 2 more hours and no change. 
    The flavor is yummy so I’ll use it as a spread on my falafel pita sandwiches. 
    Is it possible it’s 2 tablespoons agar agar powder not teaspoons? 
    Thanks for all the great recipes. 

    1. Hi Erica, I’m so glad you generally enjoy my recipes, thank you! So I’m not sure if something went wrong here, or if you were just expecting the outcome to be different. Like I say in the post, it’s semi soft and is spreadable, it does not get super dry if that’s what you are expecting. But I was able to make crumbles (though they are moist crumbles). Again, it’s not exactly like REAL dairy feta, but the flavor reminds me a lot of it. The amounts are correct.

  12. I wanted to update my  last review.  I tried this recipe but it came out similar in texture to cream cheese rather than a crumbly texture.  I put it in the dehydrator for a couple of hours and now it’s absolutely perfect.  It’s delicious and perfect for salads!  Thanks Nora,  another great recipe!!

    1. Thanks for your helpful review and comments! I’m glad you love the feta! I appreciate you taking your time share!

  13. Hi! I haven’t made this yet but it looks great! However, I’m allergic to agar-agar. Is there anything I can sub for the agar-agar? thx!

  14. Hi! I love your recipes and was super excited for this! I followed it exactly and it’s been in the fridge for 4.5 hours and it’s still very soft/spreadable, the texture is more like a hummus. Is there any way to firm it up or is it too late? Not sure where I went wrong but it still tastes good on a cracker, I just wanted to put it on salad as a more solid topping

    1. It sounds like perhaps you didn’t heat it enough to activate the agar agar. A chemical reaction needs to occur to make it thicken. It is still somewhat soft, but so is real feta. I think it’s too late to do anything now, sorry!

      1. No worries! I actually just put it on the side of my greek salad and added it to each bite and it tasted just like feta so the texture didn’t end up mattering too much anyway! It came out more like a feta dip haha but next time I’ll definitely heat it a little longer. Thank you!

        1. I’m glad you enjoyed it anyhow! I did try baking the crumbles for a few minutes at 350 and it dried them out quite a bit. I thought they were totally delicious this way! So maybe give that a go for firmer crumbles. Thanks!

    1. Unfortunately I don’t think it would work the same at all. It wouldn’t firm up, it would just become a thick sauce.

  15. I have everything minus the green olive or caper brine… I’m guessing black or kalamata brine won’t work?

  16. Just had a taste fresh from the fridge!!! This is sooo good.  Plan to use it for a salad tonight but my mind is thinking ahead to holding back the salt on a batch and adding herbs for a cracker spread around the holidays.  Perfect recipe, Nora!  You never disappoint!

    1. Hi Tanya! Thank you so much for making my feta recipe so quickly and letting me know how it turned out! I’m so happy you like it. I think that’s a great idea for a cracker spread.

  17. I am not vegan, nor vegetarian actually, yet I love your recipes. I am older so I utilize a lot of meatless and/or dairy free recipes. My question: can I use gelatin instead of the agar agar?

    I both pin your blog as well as keep a separate email folder for them. Many thanks to you and your staff.

    1. Thank you very much! I’m glad you love my recipes. I have never used gelatin so I’m not sure if it would work or not, sorry I can’t be more helpful!

    1. I’m not sure, maybe pepperoncini juice from a jar, but it has a different flavor. I haven’t tried anything else.

  18. Bonjour ce fut une réussite totale merci beaucoup pour toutes ces belles transformation en végétale j’ai encore beaucoup à apprendre mais avec toutes vos recette devraient être faciles merci énormément bonne journée ?

  19. I have never encountered a vegan cheese recipe that isn’t grainy… no matter how long I soak the nuts for (and I have a high speed blender). 

    How would you rate the ‘graininess’  of this recipe 🙂 

    1. What kind of blender? There should be absolutely NO graininess if your blender is powerful, such as a Vitamix or Blend Tec. It’s completely smooth.

      1. I have a Nutri Ninja Auto IQ.

        There’s a cashew based béchamel that I’ve made, and it always has that grainy look to it. It’s a bit better once it cooks and is in a lasagne, but I’m not sure if the texture is just hidden.

        I’ll give this recipe a go. 

    1. No, I don’t think it would. Cashews make it thick and rich. I don’t think soy milk would be the same at all.

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