Vegan Feta Cheese

June 28, 2018

This vegan cheese recipe tastes close to conventional feta and is fantastic in Greek salads and other dishes. Store in brine for the best flavor.

Feta Cheese Addicts: This is your lucky day. Have you ever wondered how to make vegan feta cheese? Well, I have, and I’ve been on the hunt for the best vegan feta recipe. This incredible plant-based recipe for feta cheese is absolutely incredible and tastes really similar to conventional feta. Salty and briny, this traditional-style vegan feta can be crumbled, cubed, or sliced for salads, over watermelon or other fruits, or any savory dish you like.

This vegan feta recipe comes from the incredible Vegan Cheese cookbook by Jules Aron. I love this book so much because it has the best vegan cheese recipes! There are so many creative plant-based recipes for all kinds of cheeses in this book. It was hard for me to pick just one.

Whether you’re looking to replicate cheddar cheese, cream cheese, nacho cheese, goat cheese, mozzarella cheese, gorgonzola cheese, jack cheese, Swiss cheese, Danish blue cheese, gouda, gruyère, provolone, havarti, camembert, ricotta, sweet mascarpone, fondue, or any other kind of cheese, Jules has a plant-based cheese recipe for you!

She opens the book with the vegan cheese basics like how to prep your kitchen and stock it with all of the necessary pantry staples and equipment so you can make the recipes. (You need a blender, nut milk bag, cheescloth, molds and forms, glass bowls, mason jars, probiotic powder, nutritional yeast, herbs and spices etc.)

She shares her master nut/seed milk recipe that she uses as the base for many of her vegan cheese recipes. There’s also great recipes for other bases like coconut milk, dairy-free yogurt, and rejuvelac. (You need these bases a lot to make the recipes, but they’re super easy to throw together.)

Then, the vegan cheeses are broken up into three categories to make it easy to find what you need: Block and Wheel Cheeses; Soft and Fresh Cheeses; and Spreads, Sauces, and Sprinkles. Then, she has wine and cheese, and beer and cheese pairing suggestions so you can rock a cheese platter or any other kind of entertaining situation.

Some of my favorite vegan cheeses include: classic fondue, spicy queso sauce, nacho cheese, Brazil nut pecorino, walnut parmesan, triple-seed romano, cauliflower jack cheese, apple-smoked gouda, smoked chipotle, dill harvarti, pesto ricotta, triple peppercorn cheese, olive and sun-dried tomato cheese, maple fig double cream cheese, sweet Italian mascarpone, drunken goat cheese, and the cheese truffles.

I’m not going to lie: you need patience to make some of these cheeses. The hands on time is super easy. But, to achieve the incredible flavors you need to allow the cheeses to culture. But, take the time, because the results are incredible.

This vegan feta is really easy to make. But, there is a few steps. Just follow the directions and it turns out so well. Just let the feta sit in the brine for at least a week to nail that authentic salty feta flavor. The flavor improves “with age” (like any self-respecting conventional cheese) and just gets better and better.

I’ve been enjoying this plant-based feta in all kinds of salads and just popping it into my mouth with some cherry tomatoes while watching TV. True dat!

Now, which cheese shall I move onto next?

Get your copy of Vegan Cheese and learn more about Jules Aron.


Vegan Feta Cheese

This vegan cheese recipe tastes pretty close to conventional feta and is fantastic in Greek salads and other dishes. Store in the brine for the best flavor. 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 (1 pound) block
Author Tess Masters



Agar Gel:

  • 2/3 cup cold filtered water
  • 2 tablespoons agar powder



  1. Throw the cheese ingredients into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Pour the mixture into a glass container and cover with a thin breathable cloth or plastic wrap. Let the mixture culture at room temperature for 12 to 24 hours.
  2. After the culturing is complete, make the agar gel. Place the cold water and agar powder into a small saucepan. Let it soak for 5 minutes before bringing to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes to activate the agar.
  3. When the agar gel is ready, pour it into the cultured almond mixture, and whisk until combined well.
  4. Line a small shallow rectangular glass dish with cheesecloth, and pour the "cheese" mixture into the cheesecloth and pour in evenly to create a block that looks similar to a block of conventional feta. Transfer this dish to the fridge and chill for 6 to 8 hours, until firm and set.
  5. To prepare the brine, in a small saucepan, bring 3 cups of water to a boil, and dissolve the salt in the boiling water. Remove from the heat, and allow to cool. Transfer the brine to a large mason jar.
  6. Remove the "cheese" from the dish, cut into square pieces, and place in the salty brine. Cover with a soft breathable cloth, and leave at room temperature for 8 hours.
  7. Secure the lid of the mason jar, and transfer the "feta" to the fridge. It will keep in the fridge, covered, for up to 6 weeks.

Recipe Notes

Recipe from Vegan Cheese by Jules Aron. Copyright © 2017. Published with permission from Countryman Press. All rights reserved.
Photo by Trent Lanz and styling by Alicia Buszczak