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Tangy Cashew Vegan Feta for Salads and Wraps

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Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Cuisine Greek
Servings 8

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Step 1: Soak the Cashews

  1. 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

  1. 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

  1. 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

  1. 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

        1. 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.