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Vegan Feta Cheese Recipe

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4.1 from 5 reviews

This Vegan Feta Cheese is a creamy, tangy, and savory plant-based alternative to traditional feta, made primarily from soaked almonds and extra firm tofu. Enhanced with lemon juice, olive brine, and a blend of spices, this cheese is gently heated with agar agar powder to set into a firm, sliceable texture. Perfect for salads, sandwiches, or serving as part of a cheese platter, it offers a delightful dairy-free option that develops more flavor after chilling overnight.

Ingredients

Cheese Base

  • 1 cup blanched slivered almonds (no skins) (Or raw cashews; see Notes)
  • 7 ounces extra firm tofu, patted dry (About half of a standard 14 oz. package)

Flavorings

  • ¼ cup fresh lemon juice
  • 3 tablespoons brine from a jar of green olives
  • 2 teaspoons white distilled or rice vinegar
  • 1 to 1¼ teaspoons fine sea salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • scant ¼ teaspoon dried oregano

Thickening Agent

  • 2 teaspoons agar agar powder

Instructions

  1. Soak: Place the almonds in a bowl and cover them with hot water. Let them soak for 1 hour to soften, then drain and pat them dry thoroughly.
  2. Process: In a large food processor, combine the soaked almonds, extra firm tofu, fresh lemon juice, olive brine, vinegar, 1 teaspoon of sea salt, onion powder, garlic powder, and dried oregano. Process until the mixture is creamy and smooth, about 1 minute, stopping to scrape down the sides as needed.
  3. Season: Taste the mixture and adjust the lemon juice or salt as desired. Keep in mind that the flavors will mellow during cooking, so aim for a tangy and salty profile at this stage. Process again until the texture is fluffy, creamy, and slightly textured. Add the agar agar powder and pulse a few times to distribute it evenly.
  4. Heat: Transfer the mixture to a small saucepan. Cook over medium-low heat, whisking constantly until the cheese becomes steamy hot and thickens, about 3 to 4 minutes. Once the mixture boils, continue whisking and cooking for an additional 30 seconds to ensure the agar agar activates.
  5. Chill: Pour the hot cheese mixture into ramekins or a small dish and smooth the surface. Allow it to cool on the countertop for about 15 minutes, then cover with plastic wrap and refrigerate for 2 to 3 hours until firm. For best flavor, let it chill overnight.
  6. Serve: Once chilled and set, serve the vegan feta by scooping individual portions directly from the ramekin, or turn the mold out onto a serving platter and slice. This cheese pairs wonderfully with salads, crackers, and Mediterranean dishes.

Notes

  • You can substitute raw cashews for almonds if preferred for a creamier texture.
  • The olive brine adds a distinctive salty, tangy flavor common to traditional feta cheeses.
  • Agar agar is essential as a vegan gelling agent; ensure it is fully dissolved by proper heating.
  • The cheese flavor intensifies and improves after chilling overnight.
  • Store the vegan feta covered in the refrigerator and consume within 5 days for optimal freshness.

Find it online: https://bitezly.com/vegan-feta-cheese-recipe/