Vegan Feta


This recipe for vegan feta is not only delicious and sourced from wholesome ingredients, but it's simple to make! Keep you feta creamy or bake it into cubes! The base of this vegan cheese is tofu and cashew, making it high in plant-protein and nutritional content! Use this feta on salads, in dips, plant-based lasagnas, & more! Make a big batch of feta and store it in the freezer for your next cheesy craving!


Vegan I Gluten-free


Serves: 8x8 baking dish

Time: overnight soaking + 15 minutes prep + 4 hours setting time + 30 minutes baking time


8 ounces extra firm tofu

¾ cup cashews, soaked overnight

½ cup refined coconut oil

½ large lemon, juiced

1 tbsp. apple cider vinegar

1 ½ tbsp. nutritional yeast

1 tsp. dried thyme

1 tsp. salt

1 tsp. garlic powder


This recipe for vegan feta is not only delicious and sourced from wholesome ingredients,  but it's simple to make! Keep you feta creamy or bake it into cubes! The base of this vegan cheese is tofu and cashew, making it high in plant-protein and nutritional content! Use this feta on salads, in dips, plant-based lasagnas, & more! Make a big batch of feta and store it in the freezer for your next cheesy craving!

To prepare the cashews - Place your cashews in a bowl and cover with 2 - 3 inches of water. Let soak overnight, 8 - 12 hours. Drain and rinse well, using your hands to help rinse the jelly coating.


To prepare the cheese mixture - Add all your ingredients to a food processor or high speed blender. Mix until smooth and creamy, 30 - 60 seconds. Taste and adjust the level of salt and acidity to your liking.


For smooth and spreadable feta cheese - Transfer your mixture into a bowl and serve. Alternatively, let rest 2+ hours in the fridge for a slightly firmer feta cheese.


For cubed feta cheese - Line a 8x8 baking dish with a silicone mat or parchment paper. Transfer your feta mixture into the pan and use a spatula to spread it into an even layer, 1 - 2 inches thick.


Place the pan in the fridge to set for 4+ hours (overnight is fine).


Preheat the oven to 200C/400F. While the oven is heating, remove your cheese from the fridge and allow to come to room temperature.


Bake your cheese, uncovered, for 25 - 30 minutes, until the top is golden brown and it appears puffy.


Remove the cheese from the oven and allow to cool to room temperature. Slice and cube into desired feta shape.


This recipe for vegan feta is not only delicious and sourced from wholesome ingredients,  but it's simple to make! Keep you feta creamy or bake it into cubes! The base of this vegan cheese is tofu and cashew, making it high in plant-protein and nutritional content! Use this feta on salads, in dips, plant-based lasagnas, & more! Make a big batch of feta and store it in the freezer for your next cheesy craving!

To serve - Serve as soft, cubed, or crumbled feta cheese. Use the feta in recipes like my Mediterranean dip, baked tomato and feta dip, beet and chickpea galettes, and more!


To store - Keep you feta 5 - 7 days in the fridge or store up to 2 months in the freezer. Enhance your cubed feta flavor by soaring in olive oil and herbs.


This recipe for vegan feta is not only delicious and sourced from wholesome ingredients,  but it's simple to make! Keep you feta creamy or bake it into cubes! The base of this vegan cheese is tofu and cashew, making it high in plant-protein and nutritional content! Use this feta on salads, in dips, plant-based lasagnas, & more! Make a big batch of feta and store it in the freezer for your next cheesy craving!

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