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Vegan Feta

Prep Time:

10 minutes

Cook Time:

10 minutes

Makes:

1 block

This vegan feta combines tofu, cashews, and miso for a tangy, savory flavor that closely resembles traditional feta. It’s smooth, crumbly, and sets beautifully overnight. Enjoy it in Greek salads, pasta dishes, or as a flavorful topping for roasted veggies.

Ingredients


  • 1 block (400 g) firm tofu

  • 2/3 cup (160 ml) soy milk

  • 1 tbsp (6 g) agar-agar

  • 2 tbsp (30 ml) lemon juice

  • 1½ tsp salt

  • 1/3 cup (50 g) cashews

  • 1 tsp white miso paste

Instructions

  1. Cover cashews with water and soak overnight. Drain and rinse well the next day.


  2. Add the soaked cashews, tofu, soy milk, lemon juice, salt, and miso paste to a food processor. Blend until completely smooth and creamy.


  3. Sprinkle in the agar-agar and blend again until fully combined and lump-free.


  4. Pour the mixture into a saucepan and heat slowly over medium heat, stirring constantly. Bring to a gentle boil, then reduce the heat and continue stirring until the mixture becomes smooth and slightly glossy.


  5. Pour it into a lightly greased mold and refrigerate overnight to set.


  6. Use like traditional feta. For a stronger flavor, add a little extra miso paste.

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