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
Equipment
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
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