This vegan feta tastes just like the real thing! It also crumbles just like real feta and is flavorful, salty and absolutely 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 put it on a Greek salad you won’t really notice the difference. The dairy-free feta cubes can also be deliciously torn onto a cracker or crumbled onto vegan pizza.
Making hard vegan cheeses from scratch is a lot of fun, check out our vegan cheddar and cashew cheese. Both are hard cheeses, perfect for a cheese board.
You’ll also love our vegan camembert, vegan brie, vegan cheese balls and vegan halloumi.
How to prepare vegan feta
You’ll 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 photos of the process.
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 dense. 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. Once it starts to boil, set a timer and let boil (while still stirring) for 1 minute.
Moving very quickly (as the agar begins to solidify quickly), pour the agar/water mixture into the blender with the other ingredients and blend quickly. Then, again very quickly, pour it into the prepared 8×4 pan.
Level it and then put it in the fridge to harden (about an hour).
Once the cheese has solidified, loosen the edges with a knife and then turn it out onto a wooden board.
Cut it into thick slices.
Then cut the slices into cubes.
Place the cubes in a bowl with a lid, add some dried oregano and dried dill (optional) then put the lid on and rotate the bowl so that all the feta pieces are evenly coated.
Your vegan feta is ready to be served.
Notes on ingredients
Cashew nuts. There is no need to soak the cashews if you have a powerful blender like the Vitamix. If you don’t have a powerful blender, soak the cashews for 15 minutes. Add them to a bowl, pour boiling water from the kettle over them and leave them to soak for 15 minutes. Then drain them and continue with the recipe.
If you still find it difficult to blend, add a tablespoon or two of extra water, but be sure to remove it from the water in the pot before adding the agar agar powder so you don’t end up with dairy-free feta that’s too soft.
Agar-agar powder. It must be agar agar powder and not flakes. If you can only get agar flakes, use 3 times the amount. You may end up with a cheese that’s a little too hard, because the ratio isn’t perfect. So it’s better to use the agar-agar powder since that’s how this recipe was designed.
Firm tofu. In this recipe, use firm or extra firm tofu. Silken tofu creates a texture that is too soft and spongy for this.
Serving Tips
Serve it in a vegan Greek salad or crumbled on top of a vegan pasta salad or vegan macaroni salad (or any salad). Break it on a cracker or crumble it on vegan pizza.
It’s also fantastic as part of a vegan cheese board or served with any vegan pasta dish.
Storage and freezing
Store it in a sealed container in the refrigerator and it will keep fresh for about a week.
It also freezes very well and can be frozen for up to 3 months.
More vegan cheese recipes
Did you prepare this recipe? Be sure to leave a comment and rating below!
Vegan feta
This vegan feta tastes just like the real thing! It also crumbles just like real feta and is flavorful, salty and absolutely divine!
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Portions: 10 portions
Calories: 102kcal
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Instructions
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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 dense. Set aside.
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Prepare an 8×4 loaf pan by spraying it with non-stick spray. Set aside.
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Place a cup of water and a spoonful of agar agar powder in a saucepan and bring to the boil, stirring constantly. Once it starts to boil, set a timer and let boil (while still stirring) for 1 minute.
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Moving very quickly, as the agar begins to solidify rapidly, pour the agar/water mixture into the blender with the other ingredients and blend quickly. Then, again very quickly, pour it into the prepared pan.
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Level it and then put it in the refrigerator and let it harden.
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Once the feta has set, loosen the sides with a knife and turn it out onto a wooden board.
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Cut it into slices and then cut the slices into cubes.
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Place the cubes in a bowl with a lid, add the dried oregano and dried dill (optional) then put the lid on and rotate the bowl so that all the feta pieces are evenly coated.
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Now your vegan feta is ready to be served.
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Store it in the refrigerator and enjoy it within about a week. It’s also freezer safe if you don’t think you’ll finish it within a week.
Notes
- Cashew nuts. We didn’t soak the cashews first, but we use a Vitamix. If you think your blender may be having problems, 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 use flakes you will have to use 3 times as much to get the same result.
- Portions. This recipe makes about 22 ounces (623 g) of vegan feta cheese, which is about 10 servings.
- Storage: Store it in a sealed container in the refrigerator and it will keep fresh for about a week. It also freezes very well and can be frozen for up to 3 months.
Nutrition
Serving: 1Serve | Calories: 102kcal | Carbohydrates: 6G | Protein: 5G | Fat: 7G | Saturated fats: 1G | Polyunsaturated fats: 2G | Monounsaturated fat: 3G | Sodium: 586mg | Potassium: 137mg | Fiber: 1G | Sugar: 1G | Vitamin A: 5UI | C vitamin: 3mg | Soccer: 42mg | Iron: 1mg
