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Snacks, Vegan Recipes

Feta Cheese Recipe VEGAN

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how to make vegan feta cheese

I love, no, I LOVE salty foods. Maybe this is why cheese had anyways been my favorite side dish. The saltier the better, and feta is exactly that. Is there anything better than brine? Well there is to me now…

This vegan feta recipe is salty and delicious just like feta; you can make it raw (simply by pulsing the mixture instead of creaming it) or cook it for a fun snack. Crumble it on your salads; use it in your spanakopita…. Eat it with a spoon, whatever it is that you are into.

What makes this vegan cheese so flavorful and salty is not brine.. oh no, instead I used olive juice.. I know, so simple right!?

4.7 from 3 reviews
The Best Vegan Feta Cheese Recipe
 
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I love to use this vegan tofu feta cheese in salads, or as a yummy salty cheese dip! It’s so easy to make vegan cheese at home. And it's salty and textured just like you'd expect of any awesome feta.
Author:
Recipe type: Appetizer
Cuisine: Greek
Serves: 1
Ingredients
  • 3 cups raw cashews, soaked overnight, drained and rinsed well
  • ¼ cup lemon juice
  • ¼ cup kalamata olive juice
  • 4-6tbs olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 2 tsp Himalayan rock salt
  • Coconut oil, for cooking
Instructions
  1. Blend all of your ingredients in a high-speed blender or food processor until smooth and creamy.
  2. Hang a nut mylk bag or cheesecloth over a wide mouth jar, bowl or colander and pour in your cheese mixture.
  3. Form some sort of ball shape and secure your bag, or cloth with an elastic band.
  4. Let the ball shaped mixture drain over your bowl overnight. This will promote fermentation.
  5. You can consume it as is or...
  6. A day later, preheat your oven to 350 degrees.
  7. Grease up a pan with coconut oil and place the cheese ball on it.
  8. Drizzle some coconut oil over the top of your ball before baking it for about 45 minutes or until the ball is firm and golden.
  9. Remove from the oven and cool.
  10. After it is cool you are able to crumble it like feta.
  11. Use this vegan feta in spanakopita, salads or with crackers as a wonderful salty treat!!

 

[youtube=http://www.youtube.com/watch?v=FXQstky4S3U]

 

 

Vegan Feta Cheese

 

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  • Adrienne says:
    on April 10, 2020
    Reply

    Made this and it is yummy. Thank you

  • Kathleen Katz says:
    on June 18, 2019
    Reply

    I made this…delicious. Now it goes in the fridge, right?

  • Levi Blackledge says:
    on January 9, 2019
    Reply

    Deliciousness. Satisfies my insane cheese cravings!!

  • SHARON says:
    on June 20, 2018
    Reply

    Woman, you are a genius!! I cant believe how delicious this is. At first I was put off by the amount of time, but I had most of the ingredients so decided to make a half-batch just in case it wasn’t that good. My only substitute was caper juice since i didn’t have the olive juice. This stuff is like crack!! I used it to make a watermelon, feta, & arugula salad. All I can say is WOW. Will definitely make again. If anyone is put off by the time it takes. Don’t be, you will be rewarded for your efforts.

  • Jeanne says:
    on March 1, 2014
    Reply

    Okay, so I tried it. I watched the video after making it since I thought that it couldn’t be right. I knew as I put the cheese into the nutmilk bag that it wouldn’t drain off any liquid, and it didn’t. I left it hanging for two days. It started to dry and get crusty around the outside. It also was much more like cookie batter than anything that could be formed into a ball. I decided to spread it on the parchment, lightly brush with melted coconut oil, and bake at 350 for about 30 minutes til it started to brown around the edges and firm up. It’s not quite cool enough to crumble. I was hoping that it would be tangier. I think it is a little bland. Maybe it was the kalamata brine I used (Trader Joe’s). If I make it again, I will not use the bag and just put it in a glass container to ferment. Also, I use a heating pad and put my cheeses on that to ferment (set to low, turn on and off intermittently). That would probably give it a tangier flavor, as well as using a stronger brine. I’ll go to the Greek store and get some brine from them. Thanks for the recipe!

  • Reply

    Too funny. I mean serious. No seriously, that was funny. And I can’t wait to make some feta!

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