Vegan feta - a recipe that you use to create an authentic feta cheese that is not only tangy and salty, but also crumbly like the real thing.
Thanks to the mix of tofu and cashews, you get this incredible vegan feta cheese that will not let you miss the original.
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You do not have to marinate this vegan tofu in oil like other recipes do.
This variant of sheep's cheese is creamy, crumbly and salty. Just like a feta should be.t] Your video will begin shortly: 0:05
If you are now looking for goat cheese replacement, then you should definitely try this vegan version of the classic Greek cheese.
This vegan feta is made with a cashew and tofu base and gets the perfect consistency.
If you already taste the cream, you will notice it tastes very much like feta.
If you, for example, want to make a feta dip, you can make the feta without the gelling agent, and you have an authentic feta cream.
Let me show you what we use for this amazing crumbly vegan Feta Cheese. The exact quantities can be found below in the recipe card.
Cashews: make the cheese creamy
Firm or extra firm tofu: makes the cheese crumbly
Lactic acid powder or lemon juice: gives the sour, salty taste
Miso Paste: gives a really tangy, cheesy taste. And the vegan feta cheese develops more and more flavor after days.
Kappa Carrageenan or Agar Agar: makes it firmer. Without it, you can make a Feta Cream Dip.
If you do not want to use Tofu for this Feta Recipe you can also use Chickpea Flour. But make sure you add slowly the liquid. You might need less for the Chickpea Flour option.
I can also imagine that cooked chickpeas would work just fine.
If you do not want to use Cashews you can also use Sunflower Seeds or Pumpkin Seeds for this vegan Feta Cheese.
You use your favorite unsweetened plant based Milk. I do love Almond Milk because it is pretty neutral in taste.
Kappa Carrageenan or Agar-Agar
You need to find a plant based gelatin alternative, so that the Feta gets firm and crumbly.
Let us see what we can change in the recipe to make it for example nut free. This recipe is already gluten free and oil free.
You can easily make this recipe nut free. Just use sunflower seeds instead of Cashews.
This recipe uses Tofu and is not soy free. But you can use chickpeas, chickpea tofu. Just make sure you get a pretty thick cream.
Add all ingredients to a high speed blender and blend until super creamy. When you try it you will notice the feta cheese-like taste. If it isn’t salty or tangy enough, add some more salt or miso.
Add the cream to a pot and heat it on medium heat. You want to constantly stir it. First it gets a little crumbly, but then it gets smooth and shiny.
Put the cream in a mold or container and let it sit in the fridge for around 12 hours or better overnight.
Why should you use this vegan feta recipe instead of one with tofu?
I know it's a matter of taste.
However, this feta has convinced me more than the marinated tofu variant. Personally, the consistency of the tofu is not feta-like enough, so I created this recipe.
And it has not only convinced me, but also my whole family, who are all cheese lovers.
Making in advance
I often got asked when to start making the vegan feta cheese.
Make it at least a night before. But you can also start a little earlier, as the vegan feta keeps in the fridge for some time.
You can easily store the vegan feta for a week. I do not have any longer experience, as we usually eat it all within a week.
How to refrigerate it?
Here I even recommend storing the feta in the fridge. You can also store it in a brine in the fridge. This makes the cheese even more authentic.
How to freeze it?
I can imagine that you can easily freeze the feta. But I did not try that so far. My kids are obsessed with this Feta, and it's eaten in a few days.
You can use this vegan feta as you would use the normal one. Here is only to note that it gets pretty firm again after cooling.
You can use the vegan feta:
- sprinkle over salads
- serve on antipasti plates
- replace the feta in recipes
In which recipes I use this feta:
More vegan Recipes
Have you tried the recip
If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake
Jack Tanksley says
Jasmin, i made this and nailed the taste. I let it sit covered and refrigerated overnight and then added brine. It never firmed up, not even a little bit. Anything I can do to get it to firm up. I made a double recipe. Thanks, Jack
Hi Jack, I happy you liked the taste. What did you use as a gelling agent? I use agar agar. Look at the package instruction how long you have to cook your Agar Agar. It can be different for every product. I hope that helps
Jack Tanksley says
That might be my issue. I went to 2 stores, no agar agar. I looked on the Internet and it said substitute 2 for 1 cornstarch. I did. My feta is still creamy. I’ll find agar agar and see if that helps.
That could be the issue. Agar Agar is like gelatine it gets pretty firm. Maybe you can buy some on amazon?
Claudia Franco says
Is it 200 g dry beans? Or 200 g cooked
Claudia, you will need 200g cooked soy beans for the vegan Feta..
Teresa Jacober says
Hi, On the Soybeans, are you referring to dried then boiled soybeans, or fresh, edamame type? I have both, so just wondering. I'm looking forward to this - I've missed Feta the most since going planted based as of January 2nd.
Hi Teresa, happy to help you. I mean the dried soybeans, not edamame. You can also use canned soybeans if you have some. Would love to see your creation on Facebook,Instagram oder Pinterest :)Wish you a wonderful day.
This recipe looks awesome! I’ve been missing authentic feta since going vegan. I was wondering however if it’s possible to use precooked canned soybeans?
Hi Hannah, so sorry for the belated reply. Of course you can use precooked soybeans. That makes it much easier & quicker though.
Sara | mshealthesteem.com says
This looks so good Jasmin! Vegan cheeses are seriously too good to deny. I always buy mine but it's about time I try to make some. I bet it's a lot of fun! Thank you so much for the delicious inspiration.
Sara you should give it a try. It is so much fun. Right now I am working on a vegan cottage cheese. Miss it so much...
Woah, this looks SO GOOD!
Thank you so much. It really is awesome. You should try it. You wouldn't regret it.
Vanessa @ VeganFamilyRecipes says
What a brilliant recipe! I can't believe it crumbles the same way feta does. Can't wait to try this out!
It really does. And the taste is really awesome. We can't get enough of it. Have to make it again soon 🙂
Nicole Dawson says
You've outdone yourself by making your own feta!
Thank you Nicole. It really is awesome. You should try it.
yum! love this! i have yet to make vegan feta at home!
You should try my recipe. It is so far the best alternative I had for feta.
My husband loved feta before we went vegan so looking forward to trying this to treat him to a Greek salad
Gemma, awesome. Cannot wait to hear from you again.