This tangy cashew vegan feta is a total game-changer for anyone who loves Mediterranean flavors but wants to keep things plant-based. With a creamy texture and a bold, briny bite, this recipe is perfect for tossing into your favorite vegan Greek salad, layering into wraps, or crumbling over warm pita. It's made entirely from whole food ingredients—no processed fillers or odd flavorings—just pure, clean, dairy-free deliciousness. Think of it as the best vegan cheese you can make at home, with the added bonus of knowing exactly what’s in it.
Whether you're already deep into vegan cheese recipes or just starting to explore vegan foods, this cashew-based feta will quickly become a staple in your fridge. Plus, it's naturally gluten-free, oil-free, and protein-rich—making it one of the most versatile vegan feta cheese options out there.
Tangy Cashew Vegan Feta for Salads and Wraps
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine Greek
High-speed blender or food processor A high-powered blender like a Vitamix or Blendtec is best, but a sturdy food processor will also do the job. If using a standard blender, just soak your cashews a little longer to help it break down easier.
Spatula For scraping down the sides and ensuring a smooth, even blend.
Fine mesh sieve or cheesecloth (optional) If you want a firmer texture, you can strain the cheese slightly to remove some moisture.
Glass container or mason jar For storing and marinating your finished vegan feta.
- 1½ cups raw cashews – soaked in hot water for 20 minutes or overnight in cold water, then drained
- ¼ cup fresh lemon juice – for brightness and tang
- 1½ tablespoons white miso paste – adds umami depth a key ingredient in many vegan cheese recipes
- 2 tablespoons apple cider vinegar – adds sharp acidity
- 1 teaspoon sea salt – or to taste
- ½ cup water – adjust depending on your desired texture
- 1 tablespoon nutritional yeast – optional but adds a hint of cheesiness
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon extra virgin olive oil – optional for a creamier, richer texture
- 1 teaspoon dried oregano or thyme – optional for a Greek-inspired flair
- Fresh cracked black pepper – to taste
Optional for marinating
- Olive oil
- Dried oregano
- Fresh herbs like rosemary or thyme
- Red pepper flakes
Step 1: Soak the Cashews
Soak 1½ cups of raw cashews in hot water for at least 20 minutes. If you're planning ahead, you can also soak them overnight in cool water. This step softens the nuts, making them easier to blend and giving you a creamier vegan cheese.
Step 2: Blend the Base
Drain the soaked cashews and place them in your blender or food processor. Add lemon juice, apple cider vinegar, white miso paste, water, garlic powder, onion powder, salt, and optional nutritional yeast and olive oil. Blend until completely smooth. This may take a few minutes—pause and scrape down the sides as needed.
Step 3: Taste and Adjust
Once blended, taste your mixture. Need more tang? Add a splash more vinegar. More salt? Go for it. This is the step where you can really fine-tune your vegan feta recipe.
Step 4: Texture Options
At this point, you can either use the feta immediately or adjust the texture depending on your needs:
For crumbles: Scoop the mixture into a container and refrigerate for 2–3 hours. It will firm up and be perfect for salads, wraps, or topping vegan pesto pasta dishes.
For spread: Use it immediately as a creamy spread for sandwiches or to dip veggies.
For marinated feta: Form small cubes or chunks with a spoon, and submerge them in a jar with olive oil, oregano, garlic, and chili flakes for a homemade marinated feta vibe.
Step 5: Store and Serve
Store your cashew feta in an airtight container in the fridge. It will keep well for up to a week and will continue to firm up over time. You can also freeze it, although the texture may change slightly upon thawing.
Pairings
This tangy cashew vegan feta is super versatile and plays well with countless dishes. Here are some pairing ideas:
- Salads: It’s a star in any vegan Greek salad—add cucumbers, kalamata olives, red onion, tomatoes, and a drizzle of lemon-oregano vinaigrette.
- Wraps and Sandwiches: Layer it into wraps with grilled veggies or falafel. Combine it with vegan pesto for a Mediterranean-inspired sandwich.
- Grain Bowls: Top your quinoa or couscous bowls with a generous dollop of this feta, along with roasted veggies and chickpeas.
- Pasta: Toss into warm pasta with spinach and sun-dried tomatoes, or crumble over a pasta salad.
- Feta Fries: Sprinkle over crispy oven fries with fresh parsley, garlic, and lemon zest for a vegan take on feta fries.
- Stuffed Peppers or Zucchini: Add it to roasted veggies for a protein boost and rich flavor.
- Flatbreads and Pitas: Serve with roasted red pepper spread or hummus on warm pita or flatbread.
It also pairs well with vegan Mediterranean recipes, including vegetarian Greek recipes like spanakopita-inspired casseroles or lentil moussaka.
FAQs
1. Can I use tofu instead of cashews for a nut-free version?
Absolutely! You can substitute the cashews with firm tofu for a tofu feta vegan alternative. Simply blend the tofu with the same seasonings—adjusting water as needed. This makes a great lower-fat, nut-free option and is similar to many tofu cheese recipes used in vegan Greek recipes.
2. What kind of miso should I use?
White miso is ideal because it has a mild, slightly sweet flavor that complements the tanginess of the feta. Red or brown miso is stronger and may overpower the other ingredients, but it can still work if that’s what you have.
3. How long does this vegan feta keep?
Stored in an airtight container in the fridge, this vegan feta cheese lasts about 7 days. It will firm up as it sits, making it even better for crumbling or slicing. You can also freeze it for up to 1 month, though the texture may become slightly grainier after thawing.
4. Is this suitable for baking or cooking?
Yes, though it softens when heated and doesn't melt like traditional cheese. It works beautifully in baked pasta dishes, stuffed peppers, or as a dollop on top of roasted vegetables. It’s also amazing spooned over vegan Greek recipes like roasted eggplant or tomato-stewed beans.
5. Is this the same as store-bought vegan feta?
Not quite. Store-bought vegan feta often includes stabilizers and oils to create a more uniform texture and shelf life. This homemade version is fresher, more customizable, and made with simple, whole-food ingredients. Many fans of recipes with vegan feta cheese prefer this for its cleaner profile and richer flavor.
