Simple Herby Vegan Feta Cheese by Alphafoodie

Images and recipe by Alphafoodie 

*Servings 2 blocks of feta (6"x3")

A Simple Tangy, Herby Vegan Feta Cheese Recipe . A wonderfully crumbly dairy-free cheese that's perfect for salads and topping all sorts of dishes. 

  • 1 cup activated Cashew nuts
  • 1 cup firm tofu
  • 2 medium size lemons
  • 1 cup filtered water
  • 1.5 Tbsp nutritional yeast
  • 1 Tbsp Agar powder 
  • 1 Tsp salt
  • 1/4 almond milk (or any other plant based milk)
  • 1 Tsp Dried Oregano & Dried Mint
  • 1 Tsp garlic powder


  • Mix all of the ingredients (apart from the water and the agar powder) in the Nutramilk processor and process until smooth and creamy. 

  • Activate the agar powder by bringing the water to boil, adding the agar and simmering for about 5 minutes, stirring occasionally. You want the powder to completely dissolve and the mixture to start becoming gelatinous.

  • Add the agar mixture to the blender and blend for another ten seconds or so, to make sure all the ingredients are incorporated. *

  • Pour the mixture into your desired moulds. I used 2 tins of 6"x3". Let cool down to room temperature, then refrigerate. Keep in the fridge in an air-tight container for up to 5 days.

  • To flavor the feta cheese add dried herbs. I love adding oregano (dried not fresh). If using fresh herbs, these tend to reduce the shelf life of the cheese. 

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