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.
Wonderful recipe thank you, loved by the whole family!
Thanks so much Maria!
Awesome recipe for an amazing vegan feta!
Thanks Anna!
Wow, I’m really shocked at how closely this tasted like feta. Sorry, I couldn’t find dill so I used parsley and it was still really good. I used the crumbles straight from my blender and it was really good. I used this on a cucumber tomato salad and man it really looked like and tasted like feta.
Awesome! So glad you enjoyed it!
Hi Alison. I love this recipe. I also found that I can keep it in the fridge for a very long time by putting it in a jar and covering it with either olive oil or hemp seed oil. So yummy.
Fantastic! Thanks so much for sharing!
Hello. I was wondering what size of loaf pan is used? Thank you!
Hi Stephen, we used an 8×4 loaf pan. However, a 9×5 would also work great. 🙂
I made this today for a new year’s day birthday party. It was delicious, approved by all! Used to crumble on pizza topping. Only slight down mark is that it was still a bit loose, not set, so next time I will reduce the water a bit and maybe use a little more agar.
This worked amazingly well! Very firm (I think I might have put a bit TOO MUCH agar in it!).
It could have been a little bit sharper, not sure how to accomplish that, but definitely the best vegan cheese recipe I’ve found so far.
Hi Robin, so happy you enjoyed it! Thanks for the awesome review. For a bit more sharpness, you could add a little more lemon juice, vinegar and salt, you could even increase the onion powder a little. 🙂
A tasty substitute! This recipe makes a lot of cheese. I froze two thirds of it right away as thought we’d never get through it, but my 8 year old son adored it and finished the first batch in 2 days, mainly smushed on bread or crispy tortilla wraps (like tostadas). He couldn’t get enough of it! I found the texture of it in cubes a little too soft, but think the water content of the tofu I have is the culprit. I’m going to try pressing the tofu next time to remove as much liquid as possible, and I think that will firm up the texture. I’m looking forward to trying the freezer batch I have too, as I know tofu does well in the freezer texture wise. Another 5 star rating from me! Thanks for all your hard work in developing these recipes!
Hi Mo! Yes, I think when you thaw the freezer batch you’ll likely find the texture perfect. The tofu should definitely be firm and the firmer the better for the firmest texture of your feta. So pressing it first should definitely help if it’s less firm to start with.
Have you experimented with adding less salt? I’d like to try cut it in half. Thank you!
Hi Marge, we deliberately made it quite salty to more closely mimic what regular feta tastes like, but you can definitely reduce it as much as you like. 🙂
Hi Alison this recipe looks really good!
I was wondering if I could use this recipe to make a bread we make at home called pan de Bono (or cheese bread), the recipe has lots of salty hard cheese and tapioca flour.
The cheese we use back home (Colombia) is firm, salty, and has some stretching point (under high temperatures).
Have you tried using tapioca flour to achieve some stretch whilst under high temperature?
Kind Regards,
Maria
Hi Maria, I haven’t tried adding tapioca to this recipe, but if you look at our vegan mozzarella, we used tapioca there so it can work great if you’d like to experiment with it. 🙂
I love feta so this is a great substitute. Thank you 🙂 Do you freeze it before putting the water and herbs in at the end? Or freeze it in the water mixture?
Thanks,
Michelle
Hi Michelle, we don’t put this in water, we just toss it in the herbs and then store it like that, and if freezing, then you would freeze it like that. No water involved. All the best! 🙂
I buy Macadamia Feta normally. Do you think I could swap Macadamias for the Cashews?
Hi Rose, I haven’t tried it with macadamias but I think it would work.
I’m so impressed with this recipe!! Light years better than store bought. Soaking the cashews in boiling water, tripling the agar agar (because I had flakes not powder) and letting rest overnight were my keys to success. I also used extra firm tofu and a different Italian seasoning mix to coat the cubes at the end. Totally geeked on this recipe, A+++++
Wonderful! Thanks so much!