Vegan feta cheese that's perfectly salty, creamy, crumbly, and easy to make! The combination of almonds (or cashews) and tofu creates amazing texture. Plus, this vegan feta is made with healthy ingredients (no coconut oil) and just 20 minutes of hands-on prep time! Add it to your salads, pasta, pizza, and more. The recipe is oil-free and gluten-free with a nut-free option.
Recipe Feedback
I loooove it!!! It's so good!! And as a Greek, feta cheese means everything on the table. Finally we have something worth calling feta. Thank you very much!!!"
- Eva
Why You'll Love It
This vegan feta recipe is easy and quick to make. I've experimented with a lot of vegan cheese recipes over the years, mostly "quick cheeses" like this one, not the cultured or aged varieties.
Cultured nut cheeses are awesome, but the process is really more of a hobby than an everyday cooking skill. Most of us, myself included, don't have the time or space for that! But this vegan feta recipe really is simple and can be made the same day you plan to enjoy it.
Most importantly, the flavors and texture are amazing! Creating a quick vegan feta was more challenging than I anticipated, in part because we have very specific expectations from feta.
Other vegan cheeses can get away with simply being salty, creamy, and cheesy tasting. But feta needs a certain briny acidity, and we want it to crumble while also having a creamy mouthfeel. This recipes checks all the boxes!
Bonus: it's oil-free! We also love that this vegan feta is oil-free, getting its creaminess from a little bit of tofu. Instead of using coconut oil to help the cheese set when chilled, we're using agar agar to help the cheese firm up, similar to this popular vegan queso fresco.
Ingredients
You can find the amounts and full instructions in the recipe card below. Here is some information on the key ingredients:
- blanched slivered almonds (or raw cashews) - starting with slivered almonds makes this recipe a bit easier, but whole blanched almonds are also fine. If you don't have access to either, check out this post by Serious Eats to learn how to remove the skins from whole raw almonds. Feel free to use raw cashews instead.
- extra firm tofu - usually found in a refrigerated section near the produce, extra-firm tofu works well here because it adds a creaminess, plus extra protein, but without adding too much moisture. There's no need to press the tofu first, simply pat it dry.
- agar agar powder - if you're not familiar with agar, it's a fantastic ingredient to have in your vegan pantry because it can be used to help desserts and cheeses set without the need for a lot of saturated fat. It also makes delicious "jell-o" (as you probably know, gelatin isn't vegan). I use this agar powder by Living Jin.
More ways to use agar:
- Vegan Cream Cheese
- Almond Milk Yogurt
- Tofu Cheesecake
- Vegan Strawberry Pretzel Salad
- Healthy Lemon Bars
- Vegan Lemon Tart
- Vegan Key Lime Pie
- and Vegan Stuffed Crust Pizza!
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
How To Make Vegan Feta
- Begin by soaking the slivered almonds in hot water for 1 hour. Then drain and pat dry.
- To the bowl of a large food processor add the almonds, tofu, lemon juice, brine, vinegar, salt, onion powder, garlic powder, and oregano. Blend until mostly creamy, stopping to scrape down the sides as needed. Give it a taste, and add a bit more lemon or salt, if desired.
- Process again until the consistency is fluffy, creamy, and only slightly textured (see photos). Add the agar powder, and pulse to combine.
- Transfer the mixture to a small sauce pan over medium heat.
- Whisking constantly, heat the cheese until thickened and it has reached boiling temperature (this activates the agar).
- Transfer to a ramekin or other mold. Allow to cool for a few minutes, then cover with plastic and refrigerate until cold, about 2 to 3 hours.
Ways to Use It
Take advantage of the fact that this vegan feta is both crumbly AND creamy enough to spread.
- Add it to your favorite salads, like kale salad, Mediterranean cucumber salad, and vegan pasta salad.
- It's also fantastic paired with fruit! Include it on a vegan cheese board with seasonal fruits, and try my cantaloupe salad with feta and mint.
- Spread it on avocado toast, Mediterranean wraps, and sandwiches.
- Crumble it on pizza, casseroles, and grain bowls.
- And fold it into this cheesy vegan frittata.
Vegan Feta Recipe FAQs
Not exactly, but it can be used in hot dishes. For a vegan feta that melts you can incorporate tapioca starch and refined coconut oil into the recipe, then adjust the flavors as desired.
Store homemade vegan feta in the refrigerator for up to 1 week or freeze for up to 2 months.
Absolutely! Raw sunflower seeds work very well as a substitute for the nuts. See the Notes section of the recipe below for full details.
Top Tip
Allow at least 2 to 3 hours for vegan feta to chill and set. Actually, the flavor develops and improves overnight, making this cheese perfect for preparing in advance for holidays and parties.
More Quick Vegan Cheese Recipes
Recipe Video
I hope you love this vegan feta recipe as much as we do. If you try it be sure to comment below and let us know what you think!
Recipe
Vegan Feta Cheese
Ingredients
- 1 cup blanched slivered almonds (no skins) - Or raw cashews; see Notes
- 7 ounces extra firm tofu, patted dry - About half of a standard 14 oz. package
- ¼ cup fresh lemon juice
- 3 tablespoons brine from a jar of green olives
- 2 teaspoons white distilled or rice vinegar
- 1 to 1 ¼ teaspoons fine sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- scant ¼ teaspoon dried oregano
- 2 teaspoons agar agar powder
Instructions
- Place almonds in a bowl, and cover with hot water. Soak for 1 hour, then drain and pat dry.
- To the bowl of a large food processor, add the almonds, tofu, lemon juice, olive brine, vinegar, 1 teaspoon salt, onion powder, garlic powder, and oregano. Process until creamy, about 1 minute, stopping to scrape down the sides as needed.
- Taste the mixture, and add more lemon or salt, if desired. *After the cheese is heated in the next step the flavors become more muted. So you want it to taste very tangy and salty at this point. Run the processor again until the consistency is fluffy, creamy, and only slightly textured. Add the agar powder, and pulse several times to incorporate.
- Transfer the mixture to a small sauce pan. Whisking constantly, cook over medium-low heat until the cheese is steamy hot and thickened, about 3 or 4 minutes. Basically, once you see it bubbling and are certain the mixture has reached boiling temperature, continue to whisk constantly and cook for another 30 seconds or so. Transfer the cheese to a ramekin(s) or other small dish, and smooth the surface.
- Let it cool on the countertop for about 15 minutes, then cover with plastic wrap and refrigerate until cold, 2 to 3 hours. The flavor develops and improves overnight.
- To serve, simply scoop individual servings straight from the ramekin/mold, or run a butter knife around the edge, and turn the whole wheel of cheese onto a serving platter.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Michelle says
Am I the only one who messed this up? Maybe I didn’t soak the almonds in water hot & long enough? It’s a little grainy. I haven’t had dairy feta in so long that I don’t remember it. Store-bought (violife I think) is too dense & coconut oily. Guess it doesn’t matter since I’ll be the only one eating it! I’ll try again, maybe using almond flour. The taste is fantastic, so not a loss at all!
Dana says
Help, just put tofu aand nuts in my processor and I’m out of lemon juice, any ideas what I can use instead?
Lori Rasmussen says
Hi Dana. Your best option is to increase the vinegar and brine to taste. If you add a lot more brine you may want to reduce the salt.
Dana says
Hi Lori
Do you think you could bake the feta, in place of boiling in a saucepan?
Lori Rasmussen says
Hi Dana. I do think that will work (haven't tried it, though). I would add a little water to the mixture since the oven will take a lot longer and will dry out the cheese (maybe 3 to 4 Tbsp water). You could probably even reduce or omit the agar in this case. I would try a low temp, maybe around 325 degrees F and see how it goes. Let us know if you give it a try!