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5.0 from 132 votes

Vegan Feta Cheese

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 8 servings
Calories: 116 kcal
Cuisine: Vegan

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

    Cup of Yum
  1. Place almonds in a bowl, and cover with hot water. Soak for 1 hour, then drain and pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • 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 Information

Calories 116kcal (6%) Carbohydrates 5g (2%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 405mg (17%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 116

% Daily Value*

Calories 116kcal 6%
Carbohydrates 5g 2%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 405mg 17%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.