This vegan feta cheese is perfectly salty, creamy, crumbly, and surprisingly easy to make. The combination of almonds and tofu creates amazing texture. As an added bonus, this vegan feta cheese is made with healthy, whole-food ingredients (no coconut oil) and just 20 minutes of hands-on prep time! Oil-free and gluten-free, with a nut-free option.
Why You'll Love This Recipe
It's easy.
I've experimented with a lot of vegan cheese recipes over the years, mostly "quick cheeses" like this one, not cultured or aged. I love un-aged vegan cheese recipes because they're more accessible for the average person.
Cultured nut cheeses are awesome, but the process is really more of a hobby than an everyday cooking skill! This vegan feta recipe is truly simple and can be made the same day you plan to enjoy it.
The flavor and texture are just right.
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 needs to crumble while also having a creamy mouthfeel. This recipes checks all the boxes!
AND 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 Almond Queso Fresco.
Jump to:
Key Ingredients
- blanched slivered almonds - starting with slivered almonds makes this recipe a bit easier, but whole blanched almonds can also be used. 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.
- 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 Strawberry Pretzel Salad
- Healthy Lemon Bars
- Lightened-Up Vegan Lemon Tart
- Almond Queso Fresco
- Vegan Cheese-Stuffed Breadsticks
- and Vegan Stuffed Crust Pizza!
How To Make Vegan Feta Cheese
- 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.
Serving Suggestions
Take advantage of the fact that this vegan feta is both crumbly AND creamy enough to spread.
- Add it to green salads, kale salad, and pasta salad.
- Spread it on avocado toast, wraps, and sandwiches.
- And crumble it on top of your favorite beans and grains.
Vegan Feta FAQs
Not exactly, but it can be used in hot dishes. It's possible that incorporating tapioca starch and refined coconut oil into this recipe could transform it into a meltable feta alternative.
Stored in the refrigerator, I feel comfortable keeping this homemade vegan feta cheese for up to 1 week.
Yes! This quick cheese can be frozen for extended storage. Make sure it is well-protected from air, then thaw overnight in the refrigerator.
Absolutely! Raw sunflower seeds work very well as a substitute for the almonds. See the Notes section of the recipe below for full details.
Top Tip
Allow at least 2 to 3 hours for the feta to chill and set. Actually, the flavor develops and improves overnight, making this cheese perfect for preparing in advance for holidays and parties.
I hope you love this Vegan Feta Cheese recipe. If you try it be sure to comment below and leave a star rating to share your feedback!
More quick vegan cheese recipes:
Recipe Video
Watch the video to see how easy this vegan feta is to make!
📖 Recipe
Vegan Feta Cheese
Ingredients
- 1 cup blanched slivered almonds (no skins) - See Notes
- 7 ounces extra firm tofu, patted dry - This is 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, but not quite boiling, water. Soak for 1 hour, then drain and pat dry.
- To the bowl of a food processor, add the drained almonds, tofu, lemon juice, brine, vinegar, 1 tsp 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 tart 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 to medium/low heat until the cheese is steamy hot and thickened, about 3 or 4 minutes. When you see bubbling and are certain the mixture has reached boiling temperature, continue to whisk and cook for another 30 seconds. Transfer the cheese to a ramekin(s) or small container, and smooth the top.
- Allow to 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.
- When ready to use, 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. We calculate this information using the online calculator cronometer.com.
Darya
Hello! Can i replace white vinegar? I have grape and apple. Does it ok or must be rice or white?
Lori
Hi Darya, yes, I would go ahead and give one of those a try. If the grape is sweet at all I would use apple instead. Hope that helps!
amy
does it have to be green olive brine? or will kalamata brine also work? thanks
Lori
I haven't made it yet with kalamata olive brine but I definitely think it's worth a try!
Jen
This was amazing! I have tried so many different vegan feta recipes over the years. This one is head and shoulders above all of them! I used Trader Joe's super firm organic tofu, which is quite dry. The cheese turned out perfect! I will be making this one regularly. Thank you.
Rachel
This is “the” vegan feta for me from now on! I’ve made numerous other vegan fetas using tofu, but have never really been impressed. The store bought versions are convenient, but I never feel great about the ingredients (or cost). Agar was a new ingredient for me, but I took a chance and got some, then tried this recipe - so worth it. I used cashews and the results were awesome. I agree with others who have said this is really a multipurpose type of cheese - can be crumbled like feta or spread on crackers, etc. The flavor is really nice, and kind of reminds me of those spreadable cheeses you can buy in the tub that are flavored. The recipe made 3 small ramekins for me, and I froze 2 for later. My omnivore husband loved the flavor and texture also - wins all around! Get some agar and make this recipe, you won’t regret it.
Linda
Hi Lori, can this be made without the vinegar, or is it an essential ingredient.
Thanks Linda
Lori
Hi Linda,
You can definitely make the cheese without the extra vinegar. It will just taste slightly less acidic overall.
Vivienne
Hi Lori,
Wow! I loved this vegan feta recipe! As a decades-long vegetarian (and mostly vegan for years now), I have eaten my fair share of terrible - and made even more failed attempts at tasty - vegan cheese products. While this does not taste like that dairy-based tangy feta we may long for, it is a very neutral, easy to make, and easy to use vegan cheese! I used it as buffalo mozzarella on tomatoes with basil and balsamic vinegar! Yum! But, you are spot on with the 5-7 day fridge time, it does not keep well for longer periods. Thank you for all your recipes! Bravo on this!!
Talia
Hi Lori,
So excited to try this, as I really aim to stick to a WFPB diet but the processed vegan feta from the stores got the best of me recently LOL. Will this work with cornstarch or potato starch instead of agar agar? I've never seen agar agar at the stores, plus mine would need a kosher certification so that might make it harder for me to find. Thank you!
Lori
Hi Talia,
Yes, for simplicity I usually order agar online because it's difficult to find unless you visit a specialty health food store or Asian grocery. I haven't tried the feta with corn or potato starch yet but I do think it's worth a try! It may change the way it crumbles slightly but it should "work." Do let us know if you give it a try.
Brigitte
Hi ,
Can I use raw sliced almonds with skin on ? I don’t mind the skin or the color it might end up with .
Lori
Hi Brigitte,
Yes if you don’t mind that it changes the texture and appearance a bit I think it will be fine. If you try it out let us know!
kb
Really like this recipe! Thank you for sharing it with us Lori!
I did change it slightly - used 3/4 Cup almond flour instead of whole almonds. It was delicious and texture was perfect.
Only added scant tsp of salt but the olive juice seemed to also be pretty salty. My preference would be for less salt so, next time will try without the added salt.
Also, the recipe said "The flavor develops and improves overnight."
This is really true - even though it tasted good right away, it tasted even better the next day.
I find myself craving this cheese with crackers and avocado or in tomato salad and will be making it again!
Pamela
Would like to try this but allergic to almonds . Do you think it would work with cashews? Thanks.
Lori
Hi Pamela, yes absolutely! Cashews will work very well.
Sue
I love this! Thanks for another great recipe Lori.
Lori
So glad to hear that, Sue. You're very welcome!
Eva KROKIDI
I loooove it!!!! its so good!! and as a Greek, feta cheese means everything on the table. Finally we have something worth calling feta cheese. Thank you very much!!!
Lori
Thanks so much for the fabulous feedback, Eva!
eganvay
Has anyone tried this with raw almond flour and a bit more liquid added?
Francesca
Hi, can I use fermented tofu? I mean, extra firm fermented tofu.
Lori
Hmm great question. I’m not sure how fermented tofu would change the flavor, but it sounds promising! You could probably reduce some of the other tangy ingredients. Let us know if you give it a try!
lindsay kennedy
This was excellent! I added probably double the olive brine and lemon juice to make this work in the vitamix. I have never used agar agar before…. I bought flakes instead of powder and it worked!
Thank you so much for sharing this gem.
Debbye Leader
Oh also used corn starch instead of agar agar. Will let everyone know how it comes out.
Debbye Leader
Made this today using sunflower seeds instead of slivered almonds and dried dill weed instead of oregano. It tasted awesome from the start and is now chilling. Can’t wait to put in my vegan sweet potato galette with caramelized shallots I’m making tomorrow.
olga
Budget Friendly Sunflower Seeds -- yes! I don't like oregano. Thanks for the dill suggestion!
Lauren Vaught
Finally! Vegan feta that checks all the boxes: taste, texture, and recipe ease. The umami level is perfect and I'll be making this many times over!
Lori
So glad you loved it, Lauren! Thank you. 😀
Anna
I'm allergic to soy and gluten how can do it?
Lori
Hi Anna,
It's already gluten-free. To replace the tofu you could simply use more blanched almonds. I'm not sure of exact amounts since I haven't tested it yet, but I would try 50% more almonds. And for a bit of extra creaminess you could try adding a couple of tablespoons of coconut milk or coconut cream. But that's probably not necessary; just a thought.
If you give it a try let us know how it turns out.
Heather
Oh, boy! This recipe came right when I was planning a Greek salad! Perfect timing! I was planning on making my usual marinated tofu squares, which are good, but THIS! This is gonna be great! Thank you. Now, I don't have green olive brine. I have kalamata olive brine or pepperooccini brine. Would either of those work, or should I go to the store? I feel like the brine is very important. I have EVERYTHING else, of course! Boo.
Lori
So glad you’re excited about it! Knowing myself, I wouldn’t be able to resist trying it with the kalamata brine. I think it will be good! Different but still good. You can always make it again later as written. 🙂
Kim
I've thrown away a lot of "best ever vegan cheese" recipes. This one is great- a definite keeper. I only had super firm tofu, but it worked. I added 1-2 T of olive oil and a little neutral almond milk to get it to blend and an extra T of lemon juice to ensure it would still have the flavor after cooking. Thanks for sharing this recipe!
Tracey Stephenson
Is there any substitute for the olive brine as I hate olives?
Lori
Hi Tracey, sure. You can simply increase the vinegar and salt to taste.