This vegan feta tastes just like the real thing! It also crumbles just like real feta and is savory, salty and totally divine!
I seriously impressed Jaye with this vegan feta. He was like: You Made Feta!!! All incredulous.
Which was nice.
We get some store-bought options for vegan feta here but Jaye hates them. He totally loves this though and we both agree it tastes like real feta!
It also crumbles like real feta and if you have this on a greek salad you will really not know the difference. The blocks of feta can also be smashed up on a cracker very deliciously or crumbled over vegan pizza!
Making firm vegan cheeses from scratch is big fun, definitely check out our vegan cheddar cheese and our cashew cheese. Both are firm sliceable cheeses that are perfect for a cheese board!
How to make Vegan Feta Cheese
Add raw cashews, firm tofu, water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder and onion powder to the blender and blend. It will be thick. Set aside.
Prepare a loaf pan or square dish by spraying 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. When it starts boiling, set a timer and let it boil (while you continue to stir) for 1 minute.
Moving very quickly (as the agar starts to set up fast), pour out the agar/water mix into the blender with the other ingredients and blend in quickly. Then, again very quickly, pour this out into a prepared loaf pan.
Smooth it down and then place into the fridge and leave it to set.
Once the cheese has set, it takes around an hour or so, loosen the sides with a knife and tip it out onto a wooden board.
Cut into slices and then cut into cubes.
Place the cubes into a bowl with a lid, add some dried oregano and dried dill (optional) and then put on the lid and rotate the bowl so that all the pieces of feta get evenly covered.
Now you have vegan feta that is ready to serve!
Pro tips for the Best Vegan Feta
There is no need to soak the cashews unless you have a weak model blender. If you have something strong like a Vitamix (highly recommended) then there is no need for soaking. If you have a blender that you think might have trouble then soak the cashews for 5-10 mins in boiling water.
If you are still having a struggle when you blend it, add a tablespoon or two extra water, then remove that from the water in the saucepan before you add your agar agar powder and boil it up so you don’t end up with feta that is too soft.
Use agar agar powder and not the flakes. If you can only get agar flakes though then use 3 times the amount. You might end up with a cheese that is a bit too firm, as the ratio is not perfect. So it’s better to use the agar agar powder as that is how this recipe was designed.
Vegan Feta Cheese with Tofu
Use firm tofu in this recipe. Silken tofu creates a texture that is too soft and spongey for this. Firm tofu creates the perfect texture.
I love that the tofu gives this feta a higher protein content than vegan cheeses usually have.
How to store Vegan Feta?
Keep it in a sealed container in the fridge and it will stay fresh for around a week.
Can you freeze Vegan Feta?
Yes you can freeze it!
How to Serve Vegan Feta
Serve it in a Greek Salad or crumbled on top of any salad. Smash it up on a cracker or crumble it over pizza. It’s also awesome as part of a vegan cheese board or served with a vegan pasta dish.
You will love this vegan feta recipe! It is:
- Just like real feta!
- Cheesy
- Salty
- Savory
- Tangy
- Simple &
- Versatile
Store it in the fridge in a sealed container and consume within a week. It is also freezer friendly.
More Vegan Cheese!
You’re so in the right place, because we are really good at making vegan cheeses! Here’s some of the awesome vegan cheese recipes we’ve done.
- Vegan Cream Cheese
- Vegan Ricotta
- Vegan Mozzarella
- Vegan Nacho Cheese
- Vegan Cottage Cheese
- Vegan Cashew Cheese Sauce
- Vegan Cheese Sauce (Nut Free)
- Vegan Parmesan Cheese
- Vegan Queso
- Cashew Queso
So let us know what you think of this vegan feta cheese recipe in the comments and please rate the recipe too, thanks!
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Vegan Feta
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 638g (22.5oz)
Description
This vegan feta tastes just like the real thing! It also crumbles just like real feta and is savory, salty and totally divine!
Ingredients
- 1 cup (150g) Raw Cashews*
- 8oz (~220g) Firm Tofu
- 1/4 cup (60ml) Water
- 5 Tbsp Lemon Juice
- 1 Tbsp White Vinegar
- 2 Tbsp Nutritional Yeast
- 2 and 1/2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 cup (240ml) Water
- 1 Tbsp Agar Agar Powder*
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Dill
Instructions
- Add the raw cashews, firm tofu, 1/4 cup water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder and onion powder to the blender and blend. It will be thick. Set aside.
- Prepare a loaf pan or square dish by spraying with non-stick spray. Set aside.
- Add one cup of water and a tablespoon of agar agar powder to a saucepan and bring to the boil stirring constantly. When it starts boiling, set a timer and let it boil (while you continue to stir) for 1 minute.
- Moving very quickly, as the agar starts to set up fast, pour out the agar/water mix into the blender with the other ingredients and blend in quickly. Then, again very quickly, pour this out into your prepared loaf pan.
- Smooth it down and then place into the fridge and leave it to set.
- Once the feta cheese has set, loosen the sides with a knife and tip it out onto a wooden board.
- Cut it into slices and then cut the slices into cubes.
- Place the cubes into a bowl with a lid, add the dried oregano and dried dill (optional) and then put on the lid and rotate the bowl so that all the pieces of feta get evenly covered.
- Now your vegan feta is ready to serve.
- Keep it stored in the fridge and enjoy within about a week. It is also freezer friendly if you think you may not finish it within a week.
Notes
*We did not soak the cashews first, but we are using a Vitamix. If you think your blender might struggle, then soak the cashews in boiling water for 5-10 minutes.
*This must be the agar agar powder and not the flakes. If you’re using the flakes you may need up to 3 times as much to get the same result.
- Category: Savory, Side, Appetizer, Gluten-Free
- Method: Blender and Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 2oz (57g)
- Calories: 104
- Sugar: 1.1g
- Sodium: 562mg
- Fat: 7.2g
- Saturated Fat: 1.2g
- Carbohydrates: 5.7g
- Fiber: 1g
- Protein: 5.2g
Keywords: vegan feta, vegan feta cheese
Do you need to press the tofu before using for this recipe? Looking forward to trying it out!
Hi Cate, no you don’t press it first but it should be firm tofu.
Can you use extra firm tofu? That’s all I have in the house.
Yes! Definitely. 🙂
Hi, Alison
I plan on making this recipe but I don’t have garlic and onion powder. What can I substitute them with? I do have fresh onion and garlic but I wanted to be as close as possible to your recipe.
Thank youuuu!
Hi Maria, the garlic and onion powder both add to the cheesy flavor. I don’t think it would work as well with fresh ingredients as that also adds more water content to the recipe. You can omit them, but you will lose some of the intended flavor.
I made this once and I’m about to make it again. We ate it pretty fast so I wanted to suggest that folks might do what I did. Since a packaged tofu is almost 12 oz, I used the whole package and upped all the ingredients by half again to match (8 oz to 12 oz is another 4 oz, half the original amount). It worked great!
★★★★★
Awesome! Thanks for sharing Gina!
I made this feta cheese. I love it! Even the boyfriend who isn’t dairy free liked it. I made another feta recipe found elsewhere, and it didn’t even compare to this one. So this is marked as my FAV GO TO! Do you have a recipe for BRIE? Love to try that.
So glad you enjoyed it Deborah We don’t have a recipe for brie but thanks for the idea! Will definitely add it to my list. 🙂
Your cashew cheese is delicious! I’m about to embark on the Feta today but was wondering if you could store it in a brine (like dairy Feta)? Maybe it would last longer as well??
I’m not sure actually!
How about in olive oil?
Thank you!
It could work, but I haven’t tried it.
Oh my word, this is delicious!! Thanks so much for sharing this recipe, Alison! It was simple to make and the depth of flavor is divine. Thanks to Lisa for mentioning a variation if you don’t have tofu. I made extra thick homemade almond milk and the cheese is nice and firm. I’ll try again when I get more tofu. Cheers for this awesome recipe! I have your other vegan cheeses bookmarked to try soon.
★★★★★
Awesome! Thanks for sharing Colleen!
I’m trying out different vegan feta cheese recipes for an upcoming dinner party I’m having. I tried this recipe yesterday. The taste is absolutely A++. But mine did not set. I was not able to cut it. I put it in the refrigerator overnight, and this morning it was still mushy. Any tips?
★★★
Hi Jenn, the most likely reason for this is either that you used agar agar flakes (in which case you would have needed 3 times the amount, as discussed in the post and in the recipe notes) or that your agar agar powder isn’t pure, so it’s not as strong. Check the ingredients list there should only be agar agar in there and not other stuff.
So perfectly delicious! I don’t buy tofu because of the plastic packaging, but I subbed 1/2 C fresh made almond milk (plain) instead of 1/4 C water and left out the tofu. You could sub 1t xanthum gum but don’t use water. In the meantime, buy the agar agar. It’s so much healthier and makes creamier vegan cheeses. Thank you!
★★★★★