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    Home » Recipes » Vegan Cheese Recipes

    Vegan Feta Cheese

    Updated Nov 10, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    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.

    close up side view showing a wedge of vegan feta cut from the wheel.
     
     
     
    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 cheese. Thank you very much!!!" -Eva

    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:
    • Why You'll Love This Recipe
    • Key Ingredients
    • How To Make Vegan Feta Cheese
    • Serving Suggestions
    • Vegan Feta FAQs
    • Top Tip
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments
    labeled photo showing 10 ingredients needed to make the cheese.

    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!
    a wheel of feta resting on parchment paper with some crumbles in front.

    How To Make Vegan Feta Cheese

    2-photos showing soaking the almonds then adding almonds and tofu to food processor.
    1. Begin by soaking the slivered almonds in hot water for 1 hour. Then drain and pat dry.
    2. 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.
    2-photos showing blended cheese mixture in food processor and saucepan.
    1. Process again until the consistency is fluffy, creamy, and only slightly textured (see photos). Add the agar powder, and pulse to combine.
    2. Transfer the mixture to a small sauce pan over medium heat.
    collage showing thickness of cheese after heating then transferred to a ramekin.
    1. Whisking constantly, heat the cheese until thickened and it has reached boiling temperature (this activates the agar).
    2. 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

    Does vegan feta cheese melt?

    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.

    How long does it keep?

    Stored in the refrigerator, I feel comfortable keeping this homemade vegan feta cheese for up to 1 week.

    Is it freezer-friendly?

    Yes! This quick cheese can be frozen for extended storage. Make sure it is well-protected from air, then thaw overnight in the refrigerator.

    Can it be made without nuts?

    Absolutely! Raw sunflower seeds work very well as a substitute for the almonds. See the Notes section of the recipe below for full details.

    Ramekin shaped wheel of almond feta on parchment and surrounded by crackers.

    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:

    • Vegan Queso Fresco (crumble-style cheese)
    • Vegan Parmesan Cheese 3 Ways (Nut-Free Option)
    • Easy Vegan Quesadillas
    • Vegan Pimento Cheese

    Recipe Video

    Watch the video to see how easy this vegan feta is to make!

    📖 Recipe

    wedge slice cut from wheel of vegan cheese

    Vegan Feta Cheese

    Author: Lori Rasmussen, My Quiet Kitchen
    Make amazing vegan feta cheese at home from whole, healthy ingredients! It's creamy and crumbles perfectly for everything from salads to pasta. No oil, cashews, or coconut milk and only 20 minutes of prep time!
    Inspired by and adapted from my recipe for Vegan Queso Fresco.
    Servings: 8 servings
    4.96 from 24 votes
    Print Recipe Pin Recipe
    Prep Time: 20 mins
    Cook Time: 5 mins
    Chill time: 2 hrs
    Total Time: 2 hrs 25 mins

    Equipment

    • food processor
    • small saucepan
    • large ramekins

    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
    Prevent your screen from going dark

    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

    Can't find blanched almonds at the store? No problem! Removing the skins from whole, raw almonds isn't difficult, even if it is a bit tedious. Check out these instructions for blanched almonds over at Serious Eats. Or use raw cashews instead.
    Nut-Free Option
    One cup raw sunflower seeds can be substituted for the almonds. Soak as instructed, then drain and briefly rinse under running water. Pat dry, and proceed with the recipe as written.
    Storing the Cheese
    Store in an airtight container in the refrigerator for 5 to 7 days. It's also freezer-friendly (just make sure it is well-protected from air). From frozen, transfer the feta to the refrigerator to thaw overnight before using.

    Estimated Nutrition (per serving)

    Calories: 116kcalCarbohydrates: 5gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 0mgSodium: 405mgFiber: 2gSugar: 1g

    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.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Cheese

    • Vegan Cheese For Pizza & Melting
    • BEST Vegan Mac and Cheese
    • 5-Minute Vegan Ricotta
    • Almond Ricotta Cheese
    4.3K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Darya

      October 05, 2022 at 12:22 pm

      Hello! Can i replace white vinegar? I have grape and apple. Does it ok or must be rice or white?

      Reply
      • Lori

        October 05, 2022 at 12:48 pm

        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!

        Reply
    2. amy

      September 10, 2022 at 10:06 am

      does it have to be green olive brine? or will kalamata brine also work? thanks

      Reply
      • Lori

        September 10, 2022 at 10:09 am

        I haven't made it yet with kalamata olive brine but I definitely think it's worth a try!

        Reply
    3. Jen

      August 29, 2022 at 8:02 pm

      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.

      Reply
    4. Rachel

      August 14, 2022 at 8:38 am

      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.

      Reply
    5. Linda

      June 07, 2022 at 9:04 pm

      Hi Lori, can this be made without the vinegar, or is it an essential ingredient.
      Thanks Linda

      Reply
      • Lori

        June 08, 2022 at 7:02 am

        Hi Linda,
        You can definitely make the cheese without the extra vinegar. It will just taste slightly less acidic overall.

        Reply
    6. Vivienne

      June 03, 2022 at 11:03 am

      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!!

      Reply
    7. Talia

      May 22, 2022 at 12:42 pm

      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!

      Reply
      • Lori

        May 22, 2022 at 7:46 pm

        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.

        Reply
    8. Brigitte

      January 29, 2022 at 4:40 pm

      Hi ,
      Can I use raw sliced almonds with skin on ? I don’t mind the skin or the color it might end up with .

      Reply
      • Lori

        January 29, 2022 at 6:36 pm

        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!

        Reply
    9. kb

      September 30, 2021 at 2:41 pm

      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!

      Reply
    10. Pamela

      September 19, 2021 at 5:46 pm

      Would like to try this but allergic to almonds . Do you think it would work with cashews? Thanks.

      Reply
      • Lori

        September 19, 2021 at 6:25 pm

        Hi Pamela, yes absolutely! Cashews will work very well.

        Reply
    11. Sue

      August 28, 2021 at 9:40 pm

      I love this! Thanks for another great recipe Lori.

      Reply
      • Lori

        September 01, 2021 at 9:44 am

        So glad to hear that, Sue. You're very welcome!

        Reply
    12. Eva KROKIDI

      May 11, 2021 at 2:06 pm

      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!!!

      Reply
      • Lori

        May 17, 2021 at 7:45 pm

        Thanks so much for the fabulous feedback, Eva!

        Reply
    13. eganvay

      May 09, 2021 at 10:05 am

      Has anyone tried this with raw almond flour and a bit more liquid added?

      Reply
      • Francesca

        May 15, 2021 at 10:14 am

        Hi, can I use fermented tofu? I mean, extra firm fermented tofu.

        Reply
        • Lori

          May 15, 2021 at 10:22 am

          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!

          Reply
      • lindsay kennedy

        August 16, 2021 at 2:18 pm

        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.

        Reply
        • Debbye Leader

          January 08, 2022 at 6:05 pm

          Oh also used corn starch instead of agar agar. Will let everyone know how it comes out.

          Reply
      • Debbye Leader

        January 08, 2022 at 6:02 pm

        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.

        Reply
        • olga

          January 16, 2022 at 3:19 am

          Budget Friendly Sunflower Seeds -- yes! I don't like oregano. Thanks for the dill suggestion!

          Reply
    14. Lauren Vaught

      May 03, 2021 at 6:53 pm

      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!

      Reply
      • Lori

        May 07, 2021 at 11:58 am

        So glad you loved it, Lauren! Thank you. 😀

        Reply
        • Anna

          May 11, 2021 at 11:49 am

          I'm allergic to soy and gluten how can do it?

          Reply
          • Lori

            May 11, 2021 at 2:53 pm

            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.

            Reply
            • Heather

              August 30, 2022 at 6:12 pm

              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.

              Reply
              • Lori

                August 30, 2022 at 6:17 pm

                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. 🙂

                Reply
          • Kim

            January 28, 2023 at 11:53 am

            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!

            Reply
      • Tracey Stephenson

        May 21, 2021 at 9:59 am

        Is there any substitute for the olive brine as I hate olives?

        Reply
        • Lori

          May 21, 2021 at 10:14 am

          Hi Tracey, sure. You can simply increase the vinegar and salt to taste.

          Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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