This Creamy Vegan Feta is rich, tangy, and perfectly spreadable. It’s a dairy-free twist on the classic feta cheese that’s just as satisfying and easy to make at home.
Looking for more vegan cheeses? These are some of my favourites:
This Creamy Vegan Feta ticks all the boxes: simple, delicious, and dairy-free. I love that it brings the salty, tangy notes of traditional feta without the need for dairy. Because it’s made with cashews and almonds, the texture is rich and creamy while still firm enough to crumble. The addition of miso and caper brine gives it that authentic briny punch, which really makes it taste like cheese. It’s quick to prepare – all you need is a pot of boiling water, a blender, and a bit of patience while it chills. This is one of those recipes that feels indulgent but is full of nourishing plant-based ingredients. It’s also a great way to impress friends and family with how versatile vegan cooking can be. I often make a batch at the start of the week and use it across salads, sandwiches, and grain bowls. It’s adaptable too – you can adjust the seasonings to suit your taste. Best of all, it stores well in the fridge, so it’s always ready when I want a flavourful addition to my meals.
Main Ingredients & Why We Use Them
- Cashews – The creamy base that mimics dairy, creating a smooth texture once blended.
- Blanched Almonds – Add body and a slightly nutty flavour that balances the cashews. Make sure to remove the skins of the almonds if you can’t find blanched almonds.
- Refined Coconut Oil – Helps the cheese firm up in the fridge without adding coconut taste. Must be refined to avoid the coconut taste. I can never get refined at the supermarket, but Chemist Warehouse stocks it – find it here.
- Lemon Juice – Provides brightness and tang, essential for that feta-like flavour.
- White Miso Paste – Adds depth and savoury umami notes to enhance the cheese profile.
- Caper Brine – Infuses the cheese with salty, briny sharpness, just like real feta.
- Capers – Bring little bursts of tangy, savoury flavour throughout.
- Nutritional Yeast – Optional, but adds cheesiness and extra savoury depth.
- Dried Oregano – Classic Mediterranean herb that gives an authentic feta-style taste.
- Onion Powder – Enhances savoury flavour and rounds out the seasoning.
- Fine Sea Salt – Essential to boost all the flavours.
- Garlic – A mix of raw and roasted cloves balances sharpness with a mellow depth.
- Unsweetened Soy Milk – Helps blend everything smoothly into a creamy consistency.
- Tapioca Starch – Gives extra creaminess and slight stretch to the final cheese.
Vegan Feta Ingredients
How to Make It
First, boil your cashews and almonds until soft, and slip off the almond skins if you couldn’t find blanched almonds (I couldn’t!). Blend the nuts with the coconut oil, lemon juice, miso, caper brine, and all the seasonings. Add soy milk gradually until everything is smooth and creamy, scraping down the sides as you go. Taste and adjust the seasoning, then transfer to a container lined with cling wrap. Let it chill in the fridge for a couple of hours so it can set and the flavours can develop.
Variations and Substitutes
You can use sunflower seeds instead of almonds if you prefer a nut-free option. Apple cider vinegar can be swapped for lemon juice if you’re out. For a herby variation, try adding fresh dill or parsley instead of oregano. If you like it spicier, a pinch of chilli flakes works beautifully.
Equipment
You don’t need much to make this recipe. A medium saucepan is required for boiling the nuts, and a high-speed blender is ideal for achieving that creamy consistency. If you don’t have a high-powered blender, a food processor will work, but you may need to blend longer and add a touch more soy milk. A lined container is useful for shaping and setting the cheese in the fridge.
How to Serve It
This vegan feta is perfect crumbled over Greek salads, roasted vegetables, or pasta dishes. It also works beautifully spread on toast or crackers. I love serving it alongside mezze plates with olives, pita bread, and hummus for a complete Mediterranean vibe.
How to Store It
Keep your Creamy Vegan Feta in an airtight container in the fridge for up to 5–6 days. Freezing isn’t recommended as it alters the texture, making it grainy instead of creamy.
How to Make It
Easy Creamy Vegan Feta
Ingredients
- 1 cup raw cashews soaked 15 min in boiling water, drained
- ½ cup blanched almonds soaked 15 min, drained
- 2 tablespoon refined coconut oil melted
- 2 tablespoon lemon juice
- 1 tablespoon white miso paste
- 1 tablespoon caper brine
- 1 tablespoon capers
- 2 tbsp nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ –¾ teaspoon fine sea salt to taste
- 2 garlic cloves minced
- ⅓ cup unsweetened soy milk to blend
- 1 teaspoon tapioca starch for extra creaminess
Instructions
Soak the Nuts
- Bring a medium saucepan of water to a boil on the stovetop. Add the raw cashews and almonds and boil for 15 minutes, until softened. Drain well. If removing the skins of the almonds (need to do this if you couldn’t find blanched almonds) – rinse briefly under cold water and slip off the skins by pinching each almond between your fingers.
Blend the Base
- Add the drained cashews and almonds to a high-speed blender. Pour in the melted refined coconut oil and lemon juice. Add the white miso paste, caper brine, tapioca starch, chopped capers, and nutritional yeast. Season with the oregano, onion powder, salt, and garlic.
Adjust the Texture
- Begin blending the mixture on high speed. While blending, slowly add the soy milk, one tablespoon at a time, until smooth and creamy.
Taste and Refine
- Stop the blender and scrape down the sides as needed. Taste the cheese mixture and adjust seasoning.
Chill and Set
- Transfer the blended cheese into a cling-wrap lined container.Cover and refrigerate for at least 2 hours to allow it to firm up and the flavours to meld.
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