Vegan Feta Cheese Recipe

This vegan feta cheese is the star of so many other recipes! It’s easy to make, uses simple ingredients and is perfect to keep in the fridge.

It all started with my vegan spanakopita recipe that has taken the online plant-based world by storm. The feta portion of that recipe has been used in so many ways, it was time it had it’s own post!

It’s one of those recipes that’s so easy and so useful, you’ll make it all the time! This plant based cheese has an amazing salty and tangy flavor that makes it a great addition to so many recipes. Add it to soups, salads, sandwiches, casseroles, even tacos!

Ingredients

You only need a couple incredibly simple ingredients to make this easy vegan feta:

• Raw cashews 
• Distilled white vinegar
• Water
• Sea salt 

How to Make Vegan Feta Cheese

This vegan cheese is seriously too easy to make! Here are the easy steps:

1. Add everything to a food processor and pulse to a chunky texture.
2. Serve in anything and everything!

Serving suggestions

This feta goes so well with so many recipes! Mix into soups or casseroles, or use a garnish on salads or tacos. Here are some of our favorite dishes to use it with:

• Watermelon Feta Salad
• Mexican Street Corn Salad
• Greek Farro Salad
• Vegan Spanakopita
• Jackfruit Tacos
• Tortilla Soup
• Healthy Salad in a Jar
• Savory Spinach Oatmeal
• Roasted Carrot Hummus

Tips and tricks

Here are a few more suggestions to help you make the best vegan feta:

• If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
• Keep this vegan feta in an airtight container in the refrigerator for up to one week.
• Using a food processor works best for texture because it allows the mixture to blend well with the small amount of liquid you use.
• If you don’t have a food processor, you can use a blender. However, due to the small amount of liquid you’ll have to stop and mix it often to get the ingredients moving.
• You can also freeze it! Keep in a freezer safe airtight container for up to 3 months. Defrost before using.
• If freezing, cover the top of the cheese with plastic wrap, press does so it provides a seal. Then cover with the container top. This helps prevent freezer burn.

Common Questions

More Vegan Cheese Recipes

You can never have too many plant-based cheese options! Check out these other satisfying dairy alternatives:

• Vegan Ricotta
• Parmesan Cheese
• Nacho Cheese
• Cream Cheese
• Sharp White Cheese Sauce

Vegan Feta Cheese Recipe

Sophia DeSantis

This vegan feta cheese is the star of so many other recipes! It's easy to make, uses simple ingredients and is perfect to keep in the fridge.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Boil cashews (if not soaked) 30 mins

Total Time 5 mins

Course Topping

Cuisine Greek

Servings 4

Calories 180 kcal

Equipment

• Food processor

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
• 2 tablespoons distilled white vinegar
• 1 tablespoon water
• ¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed

Instructions

 

• In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt.
• Pulse until you get a chunky but coarsely chopped texture.
• Serve in anything and everything!

Notes

• If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
• This makes about 1 cup feta mixture. Serving size is 1/4 cup.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 3gSodium: 394mgPotassium: 213mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 13mgIron: 2mg

Nutrition and metric information should be considered an estimate.

Keyword healthy feta, homemade feta

Tried this recipe?Let me know how it was!