Vegan Feta Cheese
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This easy Vegan Feta Cheese is ready in just 5 minutes and has the perfect salty and tangy flavor with a crumbly texture. I make it with cashews, white vinegar, and sea salt, and it works so well in so many dishes. It’s one of my favorite quick swaps for traditional feta.
Not so long ago, I was chatting with a friend about making vegan feta cheese. I love feta cheese sprinkled on top of this spinach Florentine pizza and crunchy Greek fries. The crumbly texture and salty taste is so yummy. So I figured, why not get creative and make a vegan version at home?
You probably already know I’m a big fan of using cashews to make all kinds of cheeses, like my vegan cotija. So I came up with a recipe using just cashews, vinegar, and salt. After a quick soak overnight, it only took me 5 minutes to make this vegan feta cheese that’s surprisingly close to the real feta. I shared it with my friend, and now she’s as obsessed as I am, so of course, I had to share it with you too.
👩🏽🍳 Why I Love This Recipe
Cheese is on the table almost every day in my house, whether it’s sprinkled on tacos, baked into casseroles, or crumbled over a salad. My boys especially love it when I add it to their favorite pizza or fries. Since I started exploring plant-based options, I’ve been playing around with different vegan cheeses, and this vegan feta cheese has become a favorite.
What makes this recipe work so well is the crumbly texture you get from blending the soaked cashews just until coarse, which really mimics traditional feta. The vinegar and sea salt add the tang and savoriness that make it such a great option. I like to let it marinate overnight in the fridge because the flavors deepen and the texture gets even better. My husband is always impressed when I add it to our Greek-style meals, and my friends have been surprised at how close it tastes to the original.
What I really love is how easy I can change up this recipe. Sometimes I mix in dried oregano or a pinch of garlic powder when I want to change up the flavors. Other times, I leave it plain so it works in any recipe. Once you try it, I’m pretty sure you won’t be looking for the store-bought version anymore.
🥘 Ingredients
All you need are these four super simple ingredients to make this vegan feta cheese, and the best part is there’s no nutritional yeast needed.
Raw cashews: I always use raw cashews because they blend up super creamy. Roasted cashews won’t work the same for this recipe.
Distilled white vinegar: I use white vinegar to give the cheese that classic tangy flavor. It really helps mimic the taste of traditional feta.
Water: Water helps everything blend smoothly. I adjust the amount depending on how crumbly or soft I want the cheese.
Sea salt: I add sea salt to bring out that salty bite feta is known for.
🔪 How To Make
This vegan feta is so easy, it only takes me 5 minutes to make. Here’s how I do it, step by step:
Blend the ingredients: I add the soaked cashews, vinegar, water, and sea salt to the bowl of my food processor. Then, I pulse until the mixture has a chunky and crumbly texture that looks just like feta.
Serve: I use this vegan feta on just about everything, from salads to wraps and even sprinkled over roasted veggies.
💭 Expert Tips
My #1 Secret Tip for making this vegan feta cheese is to always make sure the cashews are soft before blending. If I forget to soak them overnight, I just boil them for about 25 minutes until they’re nice and tender. This step is key for getting that creamy and crumbly texture that reminds me of real feta.
Other Tips To Keep In Mind:
- Scrape the sides: I like to stop and scrape the sides of the food processor a few times while blending. This helps everything mix evenly and gives the cheese a nice texture.
- Add extra vinegar: When I want a little extra tang, I just add another splash of vinegar.
- Use a food processor: I always use a food processor because it works best with the small amount of liquid in this recipe.
- Blender option: If you don’t have my food processor handy, use a blender. Just stop and stir often to help get everything moving since there isn’t much liquid.
📖 Variations
I’ve played around with lots of different variations, and in my opinion, they all turn out fantastic Ha!. These are a few of my favorites, so go ahead and give them a try.
Garlic and onion boost: When I want extra flavor, I stir in a pinch of garlic powder or onion powder. It adds a savory flavor that my husband loves on his Greek fries.
Lemon zest twist: I occasionally add a little lemon zest for a fresh pop of flavor. I like that makes the feta extra bright and works perfectly on roasted veggies.
Olive and sundried tomato mix-in: I stir in some finely chopped olives or sundried tomatoes. I love the Mediterranean flavor, and it never sticks around for long when I bring it to family picnics.
🍽 Serving Suggestions
I’m always finding new ways to use this vegan feta cheese. My family has a few go-to recipes where we pile it on, and I thought I’d share them with you too.
Sandwiches: I love adding vegan feta to sandwiches like Greek pita sandwich or this grilled cheese pita, especially for picnics.
Salads: Summer is coming, which means it’s salad season! Upgrade your next salad with a tablespoon or two of my vegan feta cheese to this protein-packed cucumber avocado and tomato salad or my husband’s favorite summer Greek salad.
Pasta: I sprinkle vegan feta on this sun-dried tomato pesto pasta for a little salty tang. It tastes great both hot and cold, which makes it an easy dinner or leftover lunch.
🧊 Storage Directions
Refrigeration: I keep this vegan feta in an airtight container in the fridge, and it stays fresh for up to one week.
Freezing: I freeze it in a freezer-safe container for up to three months. I like to press plastic wrap right over the top of the cheese before sealing the container to keep freezer burn away.
Reheating: When I want to use it from frozen, I just move it to the fridge and let it defrost overnight. It’s ready to crumble the next day.
❓Recipe FAQs
Does this cheese melt like regular feta?
This cheese doesn’t melt like dairy feta. I use it to sprinkle over salads, wraps, or veggies when I want that salty and tangy flavor, but it won’t get gooey like some other cheeses.
How can I make the cheese firmer?
When I want the feta to be a little firmer, I let it sit in the fridge overnight after blending. The cold helps it set up and the texture becomes more crumbly, which I really like for salads and pasta.
Is it okay to use apple cider vinegar instead of white vinegar?
I like using white vinegar because it gives the cheese that sharp feta-like tang. Apple cider vinegar works too, but it has a softer, sweeter taste, so the cheese will taste a little different.
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📋 Recipe Card
Vegan Feta Cheese
This easy Vegan Feta Cheese is ready in just 5 minutes and has a salty, tangy flavor with a crumbly texture. I make it with cashews, white vinegar, and sea salt, and it works so well in all kinds of dishes. It’s one of my favorite quick swaps for traditional feta.
Servings: 4
Calories: 180kcal
Ingredients
- 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
Equipment
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
- My #1 Secret Tip for making this vegan feta cheese is to always make sure the cashews are soft before blending. If I forget to soak them overnight, I just boil them for about 25 minutes until they’re nice and tender. This step is key for getting that creamy and crumbly texture that reminds me of real feta.
- Scrape the sides: I like to stop and scrape the sides of the food processor a few times while blending. This helps everything mix evenly and gives the cheese a nice texture.
- Add extra vinegar: When I want a little extra tang, I just add another splash of vinegar.
- Use a food processor: I always use a food processor because it works best with the small amount of liquid in this recipe.
- Blender option: If you don’t have my food processor handy, use a blender. Just stop and stir often to help get everything moving since there isn’t much liquid.
- Serving: This makes about 1 cup feta mixture. Serving size is 1/4 cup.
Nutrition
Calories: 180kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 394mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
