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:
CreamySaltyTangyFlavorfulCrumblyBrinyMouthwatering!
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.
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:
In Greek, cobb, watermelon, or chickpea saladsAs a spread with crackers, bread, and veggiesIn pasta saladCrumbled on top of roasted vegetablesOn tempeh tacosIn a vegan omeletteCrumbled over pizzaOn a snack plate with vegan cheddar cheese, crackers, olives, fruit, marinated artichokes, and breadWith falafel and naan.
Frequently asked questions
Looking for more vegan cheese recipes?
Shreddable Vegan MozzarellaParmesan Cheese 3 WaysVegan Cheddar CheeseNacho Cheese SauceStretchy Mozzarella Cheese
