The Best Vegan Feta Cheese Recipe (Tofu-Free, Crumbly & Tangy)

If you’ve been searching for a genuinely good vegan feta, you know the struggle is real. For too long, the only options were glorified blocks of marinated tofu that never quite hit the mark.

They lacked the signature crumble, the creamy mouthfeel, and the sharp, briny tang that makes feta so addictive. I knew there had to be a better way.

After countless trials, I’m thrilled to share the recipe that finally ended my search. This is the real deal: a cashew-based vegan feta that is so rich, crumbly, and flavorful, it will make you forget all about dairy.

It’s the perfect finishing touch for salads, a star on any cheese board, and a staple you’ll want to have in your fridge at all times.

Why This Tofu-Free Feta is a Game Changer

What sets this feta apart is the deliberate choice of ingredients, each playing a critical role in recreating the classic texture and flavor profile we love. Unlike tofu, which is primarily protein and water, raw cashews provide the perfect creamy base thanks to their high content of healthy fats.

Studies from the journal Nutrients show that cashews are rich in monounsaturated fats, which contribute to a rich mouthfeel that mimics dairy fat. The magic, however, lies with agar-agar.

This seaweed-derived gelling agent is what gives the cheese its structure. According to research in the International Journal of Biological Macromolecules, agar forms a firm, brittle gel, which is why it can create that signature feta “crumble” in a way that other thickeners like cornstarch or tapioca flour simply can’t.

The final flavor notes come from a carefully balanced brine. Olive brine, lemon juice, and a touch of vinegar work together to replicate the sharp, tangy, and salty notes of traditional feta, creating a finished product that is balanced and authentically delicious.

How to Make The Best Vegan Feta Step-by-Step

Ready to make magic? The process is simpler than you might think. Just follow these steps for perfect vegan feta every time. Note that these instructions are optimized for a high-powered blender for the smoothest possible texture.

1. Soak the Cashews: Bring about 3 cups of water to a boil. Pour the hot water over your raw cashews in a heat-safe bowl and let them soak for at least 5-10 minutes. This quick-soak method softens them perfectly for blending. Once soaked, drain the cashews completely and discard the soaking water.
2. Blend the Base: Add the drained cashews to your blender along with 3/4 cup of fresh water, olive brine, lemon juice, vinegar, salt, onion powder, and garlic powder. Do NOT add the agar-agar yet. Blend on high for 1-2 minutes, or until the mixture is completely smooth and silky, with no graininess remaining. Scrape down the sides as needed.
3. Incorporate the Agar-Agar: Once the base is perfectly smooth, add the 2 teaspoons of agar-agar powder to the blender. Blend again for about 30 seconds just to fully incorporate it into the mixture.
4. Activate and Thicken: Pour the entire mixture into a small non-stick saucepan. Cook over medium heat, stirring constantly with a whisk or spatula to prevent sticking. Bring the mixture to a simmer. Once it begins to bubble, continue to stir and cook for about 2 more minutes. You will feel it thicken significantly; this is the agar-agar activating.
5. Set the Cheese: Immediately remove the thickened mixture from the heat and pour it into your desired mold (a small glass bowl, a ramekin, or a silicone mold works well). Let it cool on the counter for 15-20 minutes before transferring it to the refrigerator.
6. Chill to Firm: Place the uncovered mold in the refrigerator and let it chill for at least 3-4 hours, or overnight for the best results. The cheese is ready when it is completely firm to the touch. You can then slice it, cube it, or crumble it with your fingers or a fork.

Troubleshooting: How to Get Perfectly Crumbly Feta

Even the best recipes can sometimes present challenges. Based on common feedback, here’s how to troubleshoot any issues and guarantee a perfect block of feta every time.

Problem: My Feta is Too Soft and Spreadable.

This is the most common issue and almost always relates to the agar-agar.

• Solution 1: Use Powder, Not Flakes. Agar-agar powder is much more potent than flakes. If you only have flakes, you need to use about 3 times the amount (e.g., 2 tablespoons of flakes for every 2 teaspoons of powder). For best results, stick with the powder.
• Solution 2: Ensure a Full Simmer. The agar-agar must be fully dissolved and activated, which requires heat. Make sure you bring the mixture to a gentle but definite simmer and cook it for a full 2 minutes while stirring. If it doesn’t get hot enough for long enough, it won’t set properly.

Problem: My Feta Isn’t Perfectly White.

Dairy feta is stark white, but a cashew-based version will naturally have a more creamy, off-white hue.

• Solution 1: Manage Expectations. Understand that it won’t be pure white, and that’s okay! The flavor and texture are what matter most.
• Solution 2: Use High-Quality Cashews. Use the palest raw cashews you can find (avoiding roasted or ones with dark spots). Soaking them properly also helps lighten the final color.

Problem: The Texture is Grainy or Gritty.

This comes down to the blending process.

• Solution: Blend Thoroughly. A high-powered blender like a Vitamix or Blendtec is highly recommended. You must blend the cashews with the liquids until they are absolutely, unequivocally smooth *before* you add the agar-agar powder. If you feel any grit between your fingers, keep blending.

Creative Ways to Serve Your Vegan Feta

Once you have your perfect block of firm, tangy feta, the possibilities are endless. It’s incredibly versatile and adds a burst of savory flavor to countless dishes.

• On Salads: The classic choice! Crumble it over a traditional Greek salad, a refreshing watermelon and mint salad, or a hearty chickpea and cucumber salad.
• In Pasta Dishes: Stir cubes of feta into a warm pasta salad with cherry tomatoes, olives, and a lemon-herb vinaigrette. It also works beautifully crumbled over a baked pasta dish in the last few minutes of cooking.
• With Roasted Vegetables: Toss warm roasted vegetables like broccoli, bell peppers, and zucchini with a generous amount of crumbled feta before serving.
• On a Cheese Board: Feature your homemade feta on a vegan charcuterie board. Pair it with olives, marinated artichoke hearts, crackers, fresh bread, and fruit preserves.
• As a Spread: While this recipe is designed to be firm, you can also use it as a flavorful spread on toast or in sandwiches, especially when paired with fig jam or avocado.
• In Savory Bakes: Crumble it into vegan quiches, omelettes, or savory muffins for pockets of salty, cheesy goodness. For more easy meal ideas, check out these delicious vegetarian Instant Pot recipes.

Recipe Variations to Try Next

This base recipe is fantastic as is, but it’s also a wonderful canvas for creativity. Once you’ve mastered the technique, try one of these simple yet delicious variations.

• Herbed Feta: After the mixture has thickened on the stove but before you pour it into the mold, stir in 2 tablespoons of finely chopped fresh herbs. Dill, parsley, and oregano work beautifully. Avoid adding them before cooking, as it can affect the color and flavor.
• Spicy Chili Feta: Add 1/2 teaspoon of red pepper flakes to the blender along with the other seasonings. For extra heat and flavor, you can also stir in a finely chopped red chili before setting.
• Marinated Feta Cubes: Once your feta is fully set, cut it into 1/2-inch cubes. Place the cubes in a glass jar and cover them with good quality extra virgin olive oil. Add your favorite aromatics, such as whole peppercorns, a sprig of fresh rosemary, a bay leaf, or a few strips of lemon peel. Let it marinate in the fridge for at least 24 hours for the flavors to infuse. This also extends the shelf life by a few days.

Frequently Asked Questions

How long does this vegan feta last in the fridge?

When stored in an airtight container, it will stay fresh for up to one week. If you choose to marinate it in olive oil, it can last up to two weeks.

Can I freeze it?

Yes, this feta freezes surprisingly well! It’s best to cut it into cubes or crumble it before freezing. Store it in a freezer-safe, airtight container or bag. It can be frozen for up to 3 months. Thaw it in the refrigerator before using. The texture may be slightly softer after thawing but will still be delicious.

Can I use a different kind of nut?

This recipe was specifically developed and tested with raw cashews for their creamy texture and neutral flavor. You could experiment with blanched, slivered almonds, but the result will likely be more grainy and less creamy. Macadamia nuts could also work but would be a much more expensive option.

My blender isn’t very powerful. Will this still work?

You can still make this recipe, but soaking the cashews is absolutely critical. For a standard blender, try soaking the cashews in boiling water for at least 30 minutes, or in room temperature water for 4-6 hours, to get them as soft as possible. You may need to blend for several minutes to get a smooth consistency.

Recipe: The Best Tofu-Free Vegan Feta Cheese

This Vegan Feta Cheese is crumbly, salty, and creamy. Most dairy free feta recipes are basically just tofu, but this easy homemade version tastes so close to the real thing, it will blow your mind!

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12

Ingredients

• ▢ 1 1/2 cups raw cashews (approx. 210g)
• ▢ 3/4 cup water
• ▢ 1/4 cup brine from a jar of green olives
• ▢ 1/4 cup fresh lemon juice
• ▢ 2 teaspoons white vinegar
• ▢ 1 1/2 teaspoons salt (use 2 tsp for extra saltiness)
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 2 teaspoons agar-agar powder (not flakes)

Instructions

1. Soak Cashews: Bring 3 cups of water to a boil. Pour over the cashews and let soak for 5-10 minutes. Drain thoroughly.
2. Blend Base: Add drained cashews and all other ingredients EXCEPT the agar-agar powder to a high-powered blender. Blend until completely smooth.
3. Add Agar: Add the agar-agar powder and blend again for 30 seconds to incorporate.
4. Thicken: Transfer the mixture to a small pot. Cook over medium heat, stirring constantly, until it begins to simmer. Cook for 2 more minutes while stirring until it thickens.
5. Set: Remove from heat and immediately pour into a mold (a round glass bowl or ramekin is perfect).
6. Chill: Let it cool at room temperature for 15 minutes, then transfer to the refrigerator, uncovered, for at least 3 hours until firm.
7. Serve: Once firm, slice, cube, or crumble the feta and enjoy.

Notes

• Agar-Agar: This recipe requires agar-agar powder. If you must use flakes, triple the amount to 2 tablespoons (6 teaspoons), but the texture may vary.
• Blender: A high-powered blender is essential for the creamiest, non-grainy texture.
• Storage: The feta will last for about 1 week in an airtight container in the refrigerator. It can also be frozen for up to 3 months.

Nutrition (Updated Estimation)

• Serving Size: 1 of 12 servings
• Calories: 98 kcal
• Fat: 8g
• Saturated Fat: 1.5g
• Carbohydrates: 5.5g
• Protein: 3.5g
• Sodium: 295mg

Disclaimer: Nutritional information is an estimate calculated using an online calculator and is for informational purposes only. It can vary based on specific ingredients used.

Conclusion

Say goodbye to disappointing, tofu-based alternatives for good. This cashew-based vegan feta isn’t just a substitute; it’s a culinary upgrade that brings the authentic, tangy, and crumbly texture you’ve been missing back to your salads, pastas, and cheese boards.

By understanding the science behind the ingredients and following these tested steps, you’re not just making cheese—you’re mastering a staple that will transform your plant-based meals. Give this recipe a try and rediscover your love for feta, no dairy required. Once you’ve perfected this savory staple, why not try a sweet treat like our foolproof vegan vanilla cake?