Vegan Feta Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
8 servings
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Calories
116 kcal
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Cuisine
Vegan
Vegan Feta Cheese
Description
This recipe starts by soaking almonds to soften them before blending with extra firm tofu, fresh lemon juice, olive brine from jarred olives, vinegar, salt, onion and garlic powders, and dried oregano. The blend is processed to a creamy but slightly textured consistency, with flavors intentionally strong at this stage since cooking will mellow the taste. Agar agar powder, a vegan gelling agent, is incorporated and the mixture is heated in a saucepan until it thickens and simmers, which helps the cheese set as it cools.
The resulting vegan feta has a fluffy and creamy texture with some firmness from the agar. The lemon juice and olive brine provide bright and salty notes, while the herbs add a subtle savory complexity. This cheese can be crumbled over salads, used in Mediterranean-style dishes, or served as a cheese alternative wherever feta is typically used.
Variations include substituting blanched almonds with raw cashews or raw sunflower seeds for nut-free options. Proper storage involves refrigeration in airtight containers for up to a week and freezing if needed. Thaw frozen cheese overnight in the refrigerator to preserve its texture.
Ingredients
- 1 cup almond Or raw cashews; see Notes, blanched, slivered, no skins
- 7 ounces tofu About half of a standard 14 oz. package, extra firm, patted dry
- ¼ cup lemon juice fresh
- 3 tablespoons olive brine from a jar of green olives
- 2 teaspoons white distilled vinegar or rice vinegar
- 1 to 1 ¼ teaspoons salt fine sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- scant ¼ teaspoon oregano dried
- 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
- Raw cashews or soaked, blanched almonds can be used; raw sunflower seeds serve as a nut-free alternative.
- Store vegan feta in an airtight container in the fridge for up to 7 days to retain freshness.
- This cheese is freezer-friendly; thaw overnight in the refrigerator before use for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 116 kcal
% 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.
User Reviews
Overall Rating
5
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