Vegan Feta Cheese Recipe
This delicious vegan feta cheese is creamy, tangy, and perfect as a plant-based alternative to traditional feta. Made from softened almonds and cashews blended with refined coconut oil, lemon juice, white miso paste, olive brine, oregano, and salt, it sets into a firm cheese that works wonderfully on salads, crackers, or in any dish that calls for feta. The recipe requires no baking or frying, just soaking or boiling the nuts followed by blending and chilling, making it a simple yet flavorful addition to your vegan kitchen.
- Prep Time: 10 minutes (plus 8 hours soaking if soaking instead of boiling)
- Cook Time: 15 minutes (boiling nuts)
- Total Time: 25 minutes (not including optional soaking time)
- Yield: 8 servings
- Category: Dairy-Free Cheese
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Cheese Base
- 3/4 cup blanched almonds (softened)
- 3/4 cup raw cashews (softened)
- 1/4 cup refined coconut oil
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste
- 1 tablespoon green olive brine
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Soften the nuts: Add the almonds and cashews to a medium pot and cover with water. Bring to a boil over high heat and boil for about 15 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, soak the almonds and cashews in water for at least 8 hours or overnight, then drain and rinse. This softening step ensures the nuts blend into a creamy texture easily.
- Blend the cheese: Place the softened almonds and cashews into a food processor. Add the refined coconut oil, lemon juice, white miso paste, green olive brine, dried oregano, and salt. Blend until the mixture is smooth, creamy, and sticky, scraping down the sides as needed. This should take about 5 minutes. The friction will warm the mixture and help it become perfectly creamy and sticky, giving it the right texture for the vegan feta.
- Form the cheese: Line a small bowl or container with plastic wrap. Pack the blended cheese mixture into the lined dish, smoothing the top with a spatula. Fold the plastic wrap over the cheese and refrigerate for several hours or overnight to set and firm up. Alternatively, you can freeze it for 1 to 2 hours to expedite the setting process.
- Serve and store: Once firm, unwrap the vegan feta and serve it with crackers, in salads, or as desired. The cheese will soften as it warms to room temperature. Store any leftovers tightly wrapped in the refrigerator for up to one week or freeze for longer storage.
Notes
- Soaking nuts overnight is an alternative to boiling and saves time during prep.
- Refined coconut oil is recommended to avoid coconut flavor overpowering the cheese.
- Blend thoroughly for best texture; over-blending will not harm the cheese.
- The cheese becomes softer at room temperature; keep refrigerated until serving for firmness.
- Can be frozen for extended storage, though texture may slightly change.
Find it online: https://bitezly.com/vegan-feta-cheese-recipe-2/
