Vegan Feta Cheese

4.89 stars (17 ratings)

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 Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Greek-inspired

Servings: servings

Calories: 91kcal

Author: Nora Taylor

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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.

Nutrition