Vegan Feta Cheese – This is a vegan favorite

Published by: December 2, 2022 Updated: December 2, 2022 by Alison Andrews This post may contain affiliate links

This vegan feta tastes just like the real thing! It crumbles just like real feta and is delicious, salty and totally divine!

This vegan feta cheese is amazing. It’s cheesy, salty, rich and tangy, just what you want feta to be.

It crumbles like real feta, and if you have it in a Greek salad, you won’t really know the difference. Dairy-free feta cubes can also be delicious crumbled into a cracker or crumbled on top of a vegan pizza.

Making firm vegan cheeses from scratch is great 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 Balls and Vegan Halloumi.

How to Make Vegan Feta Cheese

You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.

Add raw cashews, firm tofu, water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder, and onion powder to a blender.

Blend until smooth. will be fat Set aside.

Prepare an 8×4 loaf pan by spraying with non-stick spray. Set aside.

Then, (not pictured), add one cup of water and one tablespoon of agar agar powder to a saucepan and stir constantly. When it starts boiling, set a timer and let it boil for 1 minute (while you keep stirring).

Stirring very quickly (the agar starts to set up quickly), pour the agar/water mixture into the blender with the other ingredients and mix quickly. Then, again very quickly, pour it into your prepared 8×4 loaf pan.

Smooth it out and then refrigerate to set (about an hour).

When the cheese is set, loosen the sides with a knife and then tip it onto a wooden board.

Cut 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) and then place the lid and swirl the bowl so that all the pieces of feta are evenly covered.

Your vegan feta cheese is ready to serve.

Material notes

Cashew nuts. There is no need to soak cashews if you have a powerful blender like a Vitamix. If you don’t have a powerful blender, soak the cashews for 15 minutes. Add them to a bowl, pour boiling hot water from the kettle and soak for 15 minutes. Then drain them and continue with the recipe.

If you still find it difficult to mix, add a tablespoon or two of additional water, but make sure to remove the water from the saucepan before adding your agar agar powder so you don’t end up with a dairy-free fetta. very 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. Because the ratio isn’t perfect, you can end up with a cheese that’s a bit hard. So it is better to use agar agar powder as this recipe is designed that way.

firm tofu. Use firm or extra firm tofu in this recipe. Silken tofu creates a texture that is very soft and spongy.

Serving advice

Serve it in a vegan Greek salad or sliced ​​over a vegan pasta salad or vegan macaroni salad (or any salad). Crumble it into a cracker or top vegan pizza.

It’s also great as part of a vegan cheese board or served with any vegetarian pasta dish.

Store and freeze

Store it in a sealed container in the fridge and it will stay fresh for about a week.

It freezes very well and can be frozen for up to 3 months.

More vegan cheese recipes

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