This vegan feta tastes just like the real thing! It also crumbles just like real feta and is savory, salty and totally 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 have this on a Greek salad you will really not know the difference. The cubes of dairy free 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, check out our vegan cheddar cheese and cashew cheese. Both are firm sliceable cheeses that are perfect for a cheese board.
You’ll also love our vegan camembert, vegan brie, vegan cheese ball and vegan halloumi.
How To Make Vegan Feta Cheese
You will 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 the process photos.
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 thick. 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. 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 8×4 loaf pan.
Smooth it down and then place into the fridge to set (about an hour).
Once the cheese has set, loosen the sides with a knife and then tip it out onto a wooden board.
Cut it into thick slices.
Then cut the slices 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.
Your vegan feta cheese is ready to serve.
Ingredient Notes
Cashews. There is no need to soak the cashews if you have a strong blender like a Vitamix. If you don’t have a strong blender then soak the cashews for 15 minutes. Add them to a bowl, pour over boiling hot water from the kettle, and leave them to soak for 15 minutes. Then drain them and continue with the recipe.
If you still find it difficult to blend then add a tablespoon or two extra water but then make sure to remove that from the water in the saucepan before you add your agar agar powder so that you don’t end up with a dairy free feta that is too soft.
Agar agar powder. This must be agar agar powder and not the flakes. If you can only get agar flakes 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.
Firm tofu. Use firm or extra firm tofu in this recipe. Silken tofu creates a texture that is too soft and spongey for this.
Serving Suggestions
Serve it in a Vegan Greek Salad or crumbled on top of a vegan pasta salad or vegan macaroni salad (or any salad). Smash it up on a cracker or crumble it over vegan pizza.
It’s also awesome as part of a vegan cheese board or served with any vegan pasta dish.
Storing and Freezing
Keep it in a sealed container in the fridge and it will stay fresh for around a week.
It also freezes very well and can be frozen for up to 3 months.
More Vegan Cheese Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Feta
Ingredients
- 1 cup Raw Cashews (150g)
- 8 ounces Firm Tofu (226g)
- ¼ cup Water (60ml)
- 5 Tablespoons Lemon Juice
- 1 Tablespoon Distilled White Vinegar
- 2 Tablespoons Nutritional Yeast Flakes
- 2 ½ teaspoons Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 cup Water (240ml)
- 1 Tablespoon Agar Agar Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Dill
Instructions
- 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 thick. Set aside.
- Prepare an 8×4 loaf pan by spraying it 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.
Video
Notes
- Cashews. 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 hot water for 15 minutes.
- Agar agar powder. This must be the agar agar powder and not the flakes. If you’re using the flakes you will need to use 3 times as much to get the same result.
- Servings. This recipe makes around 22 ounces (623g) of vegan feta cheese which is around 10 servings.
- Storing: Keep it in a sealed container in the fridge and it will stay fresh for around a week. It also freezes very well and can be frozen for up to 3 months.
Have you tried this with a Tofu Substitute? I don’t eat Tofu but would like to make Vegan Feta.
Love your recipes! Thanks.
Hi Marion, I haven’t ever made this without tofu, in this particular recipe the tofu is very much needed for texture. I’m not sure what a good substitute might be. I did find this recipe for an almond feta that doesn’t use tofu that you might prefer. 🙂
Thank you for this wonderful recipe. Can’t wait to make it. Can you use apple cider vinegar instead of white vinegar?
Hi Marsha, you can, but white vinegar is preferable in terms of flavor. 🙂
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!
Hi ❤️
Can I use psyllium instead of agar agar?
If yes, what proportions you suggest?
I don’t think so!
This recipe looks very interesting and tempting me to try to. I have a question before I do. Have you tried adding the herbs to the mixture before it’s chilled so that they are incorporated into the “feta” chunks? If so, how’d that work. I’m not a fan of tofu, so anything I can do the hide it’s flavor, well…I’m all for. Just wondering?
BTW- thanks for all your wonderful videos and recipes, just love them.
Diana
Hi Diana! So glad you like the recipes and videos thank you! I don’t think it would make a big difference at all to the taste if you added the herbs into the mix instead of on top. This doesn’t taste like tofu though so you may be just fine on that front. You could stir the herbs in but it starts to set so quickly that it might be tricky too. And I don’t think blending them in would be good.
Delicious vegan feta. I have made this twice now with agar agar flakes and it worked great with your 3x agar agar note! Thank you for this recipe!
Awesome! Thanks for sharing!
5 stars. Tastes just like feta. Perfect on pizza and nachos.
Thanks Charlotte!
Amazing. This was an incredible recipe. I may have pulled mine out of the fridge a little early and it ended up with more of a goat cheese texture instead of feta, but that was definitely not a problem. I used it on a pizza with greens and olives, a kale salad, mixed in with pasta and seitan sausage, and finally mixed with risotto. It was excellent on all of those. I will make this many times. Thanks so much.
So happy to hear that! Thanks so much for the awesome review!