Makes 2 1/2 to 3 cups
Photo by Hannah Kaminsky
Get ready to have a vegan feta spring. This easy vegan almond feta is tangy, creamy, crumbly, and way cheaper than store-bought. It’s also a great replacement for expensive therapy, but that’s between you and your salad.
The thing that stops most people from making vegan cheese at home isn’t the process, it’s the ingredient list. Agar. Kappa carrageenan. Rejuvelac. (Kappa carrageenan is also the name of my next cat, so I say this with love.) I am the queen of tracking down obscure powders in Weirdoville population: me. But sometimes simple is just better, or at least something anyone can actually achieve.
This homemade vegan feta is five ingredients, nothing weird, food processor and a Pyrex. It needs a few hours to set, that’s really the only ask. What you get is bright, salty, a little tangy, just creamy enough — not aggressively flavored, which is actually the point. It works in savory salads, on roasted beets, with strawberries, crumbled over pasta, eaten directly off your fingers. Your everyday nut-based feta. The one that plays well with everyone.
No agar, zero carrageenan, not even any nutritional yeast. You don’t even need a speed blender. Plus, no aging. Ready in a few hours, just 10 minutes prep. This recipe is almonds doing their thing.
I give a bunch of ideas on where to use it, but it would also be great with some fruit, as part of a cheese board, or as a dip with olive oil and some olives scattered on top.
Great, now, go forth and make some vegan cheese!
For a more Greek direction, here is a bonus recipe that you can make once your feta has set.
BONUS: Greek-Style Almond Feta
If you want to take this vegan feta recipe in a more classic direction, this is the thing to do. It’s less of a marinade and more of a toss: you coat the crumbled feta in all the good stuff and let it absorb for a bit. Simple, but it gets you there.
1½ cups crumbled almond feta that has set for at least 3 hours (recipe below)
3 tablespoons olive oil
1 teaspoon red wine vinegar
1½ teaspoons dried oregano
¾ teaspoon dried thyme
2 small cloves garlic, finely grated
¼ teaspoon red pepper flakes
Freshly ground black pepper
Zest of half a lemon
Toss everything together and let it sit for at least 30 minutes, or up to a few hours. But it absorbs pretty quickly and is ready to eat real fast!
Where to Use Your Homemade Almond Feta
This almond feta is neutral enough to go in almost anything — savory, sweet, saucy, or stuffed. Once you have a container in the fridge, you will find excuses. Here are some good ones:
Salads
Strawberry Feta Salad — sweet, juicy strawberries with creamy vegan feta and a tangy dressing. This combo is not a joke.
Tomato Caprese — use it in place of the almond ricotta for a tangier situation.
Wild Rice Salad With Oranges & Roasted Beets — earthy, bright, and exactly the kind of salad that makes people ask for the recipe.
Stonefruit & Lentil Salad — this cheese with juicy peaches. Say less.
Caesar Salads — any of them, especially with the Greek-style feta. Try the Classic Vegan Caesar With Avocado & Chickpeas, the Kale Caesar With Brussels Sprout Croutons, or the Quinoa Caesar Salad.
Pasta & Such
Baba Ganoush Pasta — smoky eggplant, salty feta, a lot of “wait, this is vegan?” energy.
Spaghetti Pomodoro — instead of parmesan, this is a delicious and dramatic choice.
Trattoria Pasta Salad — really any Mediterranean pasta salad will feel right at home with this crumbled all over it.
Broccoli Mac & Cheese — mac and cheese just got cheesier.
Pesto Risotto – Anywhere pesto is called for, this feta should heed the call.
Pizza & Savory Bakes
Romesco Pizza With Caramelized Onions — so great with the sweet onions.
Tofu Frittata with Asparagus & Sundried Tomato — sprinkle on top of each slice. You will not regret it.
Vegan Knishes — stuff it into the spinach knish as is its birthright.
Spanikopita — use it in any spinach pie recipe. I don’t have one on the site yet, but there are a few in my cookbooks.
Soups & Other
Smoky Tomato Lentil Soup — a natural topper, especially with the smoke and hearty lentils.
Tempeh Chili Con Frijoles — crumble over the top for a creamy, salty finish.
Sweet Things
It’s also great with sweet stuff — spread it on toast with sliced strawberries and a drizzle of vegan honey, or crumble over any stone fruit situation you have going on.
VEGAN ALMOND FETA RECIPE FAQ
Can I use whole almonds? If they are blanched and chopped yes, but not with the skin on. The skins mess with both the texture and the color.
Do I really need to soak the almonds? Yup. It softens them enough to blend properly and gets you that creamy-but-crumbly thing you’re after.
Do I really need to let it set? If you want the crumbliness than yes. If you just want a feta-like cheese to spread on toast or bagels than you are all set. No pun intended.
Can I make this with cashews instead? Actually yes. And cashew bonus: you do not need to soak them! They get creamy enough, no soaking needed. Soaking actually might make them too creamy so definitely skip that step.
Can I make this without coconut oil? You can, but it won’t set as firmly or be as creamy. More of a spread situation than something you can actually crumble. Still tasty, just different.
Can I make this a baked feta? TBH I have not tried it, but I don’t see why not? Invert it onto a parchment lined baking sheet and bake at 350 F for 20 minutes or until lightly brown. And report back immediately! Like I said, I haven’t tested this.
How long does this almond feta it keep? About 5 to 7 days in the fridge, sealed up.
Can I freeze this nut-based cheese? Not really, no. The texture gets crumbly in a bad way.
Can I make it tangier? Oh yes. I kept this fairly neutral. Add a little more vinegar or lemon juice before blending, or do the Greek-style version after it sets.
What does homemade vegan almond feta taste like? Salty, tangy, a little creamy, with enough structure to crumble. Like feta, but you made it yourself, which makes it taste even better.
Is this recipe gluten-free? For sure. Five ingredients, all naturally gluten-free.
Why are you here? You searched for “easy vegan cheese recipe,” “homemade vegan feta,” “vegan feta recipe,” “nut-based feta,” or some version of “how do I stop paying so much for tiny containers of vegan cheese.” You’re in the right place.
Easy Vegan Almond Feta (5 simple Ingredients)
Ingredients
- 2 cups slivered almonds not sliced, no skins
- 2 tablespoons white wine vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1 tablespoon refined coconut oil melted
Instructions
- Soak the almonds in boiling water for 30 to 45 minutes, then drain well. Difficulty level: zero.
- Add the almonds, 1/3 cup water, vinegar, lemon juice, and salt to a food processor. Blend until you have a thick, slightly grainy paste. Feta vibes are beginning.
- Drizzle in the melted coconut oil and pulse to combine. The creaminess, it’s happening.
- Press into a 3-cup container, smooth the top, cover, and refrigerate for at least 4 hours, preferably overnight. Go live your life.
- Once chilled, crumble with your fingers or a fork. For extra crumble, spread on a plate and refrigerate uncovered for 30 to 60 minutes to dry it out a bit. You did it. You made vegan almond feta.
