Vegan Feta Cheese

wedge slice cut from wheel of vegan cheese

Prep Time 20

Cook Time 5

Chill time 2

Total Time 2 25

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Make delicious vegan feta cheese at home from simple, healthy ingredients! It's creamy and crumbles beautifully for sprinkling on salads, pasta, and more. No oil or coconut and only 20 minutes of prep time!

Inspired by and adapted from our vegan queso fresco recipe.

Ingredients
US Customary | Metric

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.

Video

Notes

Can't find blanched almonds at the store? Raw cashews are an easy swap. Or if you have whole, raw almonds, follow these instructions for removing the skins.

Nut-Free Option

One cup raw sunflower seeds may 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 vegan feta in an airtight container in the refrigerator for up to 7 days. It's also freezer-friendly (just make sure it is well-protected from air). From frozen, transfer to the refrigerator to thaw overnight before using.

Nutrition