Presenting the BEST Vegan Feta!! This delicious vegan recipe is quick and easy to make 8 simple ingredients And it just takes 25 minutes to prepare (plus cooling time). Creamy, crumbly, tangy, salty, and oh-so-delicious! My vegan feta recipe tastes just like traditional feta (except better).
Enjoy this vegan feta cheese spread on crusty bread, use it to make a Greek salad, melt it over pasta, or crumble it over roasted potatoes or tomatoes.
The secret to making the best vegan feta recipe is the combo of using cashews, almonds, and coconut oil. Raw cashews make the cheese smooth, rich and creamy, while blanched almonds add a crumbly texture. Nuts are blended until smooth with refined coconut oil, which solidifies when cooled, so adding it to homemade vegan feta makes the cheese hard and crumbly, and may even crumble. Make sure you use refined coconut oil that is odorless and tasteless so your cheese doesn’t have any coconut flavor.
For seasoning, I add lemon juice for fresh sharpness, white miso paste for aged umami flavor, green olive brine (liquid in a jar of green olives), andoregano and salt for salty tanginess. The result is a feta that tastes simply amazing!
This is the second dairy-free feta recipe I’ve written. The first recipe is called “Feta Fantastic” and can be found in my cookbook Fuss-Free Vegan on page 202. It is made of extra firm tofu that is cubed and marinated. It’s delicious too, but I wanted to share this new vegan feta cheese recipe that doesn’t use tofu. (If you’re soy-free, be sure to sub white miso paste for chickpea miso).
Both recipes are delicious and I use both regularly in my cooking. Tofu feta is a little lighter and crumbled over salads or stir-fried vegetables. This cashew nut feta is richer and works well on salads and roasted vegetables, but it’s also great as a spread on pasta, pizza, or bread because it’s a little creamier and it melts!
To make the best vegan feta recipe:
Soften the nuts: Add almonds and cashews to a medium pot and cover with water. Place over high heat and bring to a boil. Boil the cashews for about 15 minutes until soft. Drain and rinse with cold water. Alternatively, you can place the almonds and cashews in a bowl, cover with water and soak the almonds for at least 8 hours or overnight. Drain and rinse before use. Both of these methods will soften the cashews to a creamy texture that is easier to blend.
Blend the cheese: Add the softened almonds and cashews to a food processor along with the coconut oil, lemon juice, white miso paste, olive brine, oregano and salt. Blend until smooth, creamy and sticky, stopping to scrape down the sides as needed. You want to make sure you mix it really well so it’s as smooth as possible. Mixing from friction will heat it up and make the cheese mixture sticky. I mix mine for about 5 minutes, stopping to scrape the sides. (You can’t overmix it).
Form the cheese: Line a small bowl or container with plastic wrap. Pack cheese into lined dish. Smooth the top of the cheese with a spatula and then fold the plastic wrap over the cheese. Refrigerate for several hours or overnight until the cheese is set and firm, or pop in the freezer for 1 – 2 hours.
Serve/Storage: Once the cheese hardens, remove and enjoy! Serve with crackers, in a salad or on any side dish of your choice. The cheese will soften as it heats up. Leftover cheese can be wrapped tightly in the refrigerator for up to 1 week or you can freeze it.
The best vegan feta recipe is…
-
- Easy to make with just 8 simple ingredients
- Creamy and crumbly
- Perfect for a snack, salad or pasta
More Vegetarian Paneer Recipes You May Enjoy:
Quick and easy vegan cheese
Easy Vegan Blue Cheese
Vegan Sunflower Seed Cheese
Quick and easy vegan cottage cheese
Vegan Sharp Cheddar Cheese
Melty Stretchy Gooey Vegan Mozzarella
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull.
Print recipe
The best vegan feta
Creamy, crumbly, tangy, salty and oh-so-delicious! This vegan feta recipe tastes just like traditional feta (except better). Enjoy this feta cheese spread on crusty bread, use it to make a Greek salad, melt it into pasta, or crumble it into roasted potatoes or tomatoes.
Serving: (Makes one 14oz/400g block)
material
- ¾ the cup blanched almonds Soften (see step 1)
- ¾ the cup raw cashews Soften (see step 1)
- ¼ the cup Refined coconut oil
- 2 table spoon lemon juice
- 1 table spoon White miso paste
- 1 table spoon Brine green olives
- 1 teaspoon Dried oregano
- ½ teaspoon salt
Prevent your screen from going dark
instructions
-
Soften the nuts: Add almonds and cashews to a medium pot and cover with water. Place over high heat and bring to a boil. Boil the cashews for about 15 minutes until soft. Drain and rinse with cold water. Alternatively, you can place the almonds and cashews in a bowl, cover with water and soak the almonds for at least 8 hours or overnight. Drain and rinse before use. Both of these methods will soften the cashews to a creamy texture that is easier to blend.
-
Blend the cheese: Add the softened almonds and cashews to a food processor along with the coconut oil, lemon juice, white miso paste, olive brine, oregano and salt. Blend until smooth, creamy and sticky, stopping to scrape down the sides as needed. You want to make sure you mix it really well so it’s as smooth as possible. Mixing from friction will heat it up and make the cheese mixture sticky. I mix mine for about 5 minutes, stopping to scrape the sides. (You can’t overmix it).
-
Form the cheese: Line a small bowl or container with plastic wrap. Pack cheese into lined dish. Smooth the top of the cheese with a spatula and then fold the plastic wrap over the cheese. Refrigerate for several hours or overnight until the cheese is set and firm, or pop in the freezer for 1 – 2 hours.
-
Serve/Storage: Once the cheese hardens, remove and enjoy! Serve with crackers, in a salad or on any side dish of your choice. The cheese will soften as it heats up. Leftover cheese can be wrapped tightly in the refrigerator for up to 1 week or you can freeze it.
Comment
Alternatives to Nuts: If you prefer you can omit the nuts and use all the cashews (1 ½ cups total). Please note that the cheese will be very creamy and not crumbly.
Alternatives to Coconut Oil: Coconut oil solidifies when cooled, thus making the cheese hard. No other oil will work for this, but you can try substituting vegetable shortening if needed. If you’re oil-free, you can omit the oil, but remember that it will spread more and won’t harden in the fridge.
Refined Coconut Oil: Make sure you use refined coconut oil that has no taste or smell. Unrefined coconut oil has a strong coconut flavor that won’t overpower this recipe.
Substitute white miso paste or green olive brine: Sauerkraut, lemon juice, chickpea miso, apple cider vinegar, and caper brine will all work. They will all impart different flavors but still be beautiful.
Alternatives to plastic wrap: You can use a wax wrap or a silicone mold.
nutrition
Worship: 1Servings (recipe makes 8 servings) | Calories: 198kcal | Sugars: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fats: 3g | Monounsaturated fats: 7g | Trans fats: 0.003g | Sodium: 283mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg