Best Vegan Cashew Feta Recipe for Creamy Plant-Based Cheese

If you’re on the hunt for a dairy-free, tangy, and crumbly cheese alternative, look no further than this best vegan cashew feta recipe. Perfectly suited for salads, sandwiches, or Mediterranean-inspired dishes, this homemade cashew feta captures the authentic flavor and texture of traditional feta cheese without any animal products.

It’s creamy yet firm, with just the right amount of sharpness and saltiness to elevate your meals.

Making vegan feta at home is surprisingly simple and incredibly rewarding. Using basic pantry staples like cashews, lemon juice, and a touch of sea salt, you’ll create a versatile cheese that’s bursting with flavor and packed with wholesome ingredients.

Whether you’re vegan, lactose intolerant, or simply looking to explore plant-based options, this recipe will quickly become a staple in your kitchen.

Ready to impress your friends or satisfy your own cheese cravings? Let’s dive into the details and learn how to make this delightful vegan cashew feta from scratch.

Why You’ll Love This Recipe

This vegan cashew feta recipe is a game-changer for several reasons:

• Authentic Texture and Flavor: Thanks to the cashews and acid from lemon juice and apple cider vinegar, you get that classic tangy feta bite.
• Simple Ingredients: No complicated or processed items — just wholesome, plant-based staples you probably already have.
• Versatile Use: Crumble it over salads, stuff it in wraps, or use it as a creamy dip — the possibilities are endless.
• Great for Meal Prep: It firms up beautifully after chilling, so you can make it ahead and enjoy it all week long.
• Gluten-Free & Allergy Friendly: Made without common allergens like soy or gluten, making it suitable for most diets.

Ingredients

• 1 ½ cups raw cashews (soaked in hot water for 2 hours or overnight)
• ¼ cup fresh lemon juice (about 1 lemon)
• 3 tablespoons apple cider vinegar
• ½ cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon coconut oil (melted, for firmness)
• Optional: ½ teaspoon dried oregano or fresh herbs for extra flavor

Equipment

• High-speed blender or food processor
• Mixing bowl
• Cheesecloth or fine mesh strainer
• Small baking dish or container for setting
• Measuring cups and spoons
• Rubber spatula
• Refrigerator

Instructions

1. Soak the cashews: Place raw cashews in a bowl and cover with hot water. Let them soak for at least 2 hours or overnight for a creamier consistency. Drain and rinse before use.
2. Blend the mixture: Add the soaked cashews, lemon juice, apple cider vinegar, water, nutritional yeast, sea salt, garlic powder, onion powder, and melted coconut oil into your blender or food processor.
3. Process until smooth: Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes depending on your equipment.
4. Transfer to a container: Pour the mixture into a cheesecloth-lined small baking dish or container. Smooth the top with a spatula to make an even layer.
5. Refrigerate and set: Cover and refrigerate the mixture for at least 4-6 hours, or overnight, to allow it to firm up and develop flavor.
6. Cut and crumble: Once firm, remove from the container. You can cut it into cubes or crumble it with your fingers to use as vegan feta.
7. Optional seasoning: Toss with dried oregano or fresh herbs for a classic Mediterranean touch before serving.

Tips & Variations

For a tangier feta, increase the lemon juice by a tablespoon or add a splash more apple cider vinegar. If you prefer a firmer texture, reduce the water slightly or add a bit more coconut oil before setting.

Try these variations to customize your cashew feta:

• Smoky Feta: Add ½ teaspoon smoked paprika for a subtle smoky flavor.
• Herbed Feta: Mix in chopped fresh dill, basil, or thyme before chilling.
• Spicy Feta: Stir in a pinch of crushed red pepper flakes or a dash of cayenne.
• Nut-free option: Substitute soaked macadamia nuts or tofu for cashews, adjusting water for consistency.

Nutrition Facts

Serving Suggestions

This vegan cashew feta is incredibly versatile and pairs well with a wide range of dishes:

• Crumble over a fresh Greek salad with tomatoes, cucumbers, olives, and red onions.
• Use as a tangy spread on sandwiches or wraps along with roasted veggies.
• Top grilled or roasted vegetables for extra creaminess and flavor.
• Mix into pasta salads or grain bowls for a delightful texture contrast.
• Serve alongside olives, hummus, and pita for a delicious Mediterranean platter.

For more plant-based inspiration, check out these recipes: Jamaican Minced Beef Recipes, Julie Marie Eats Recipes, and the Low Sodium Hummus Recipe.

Conclusion

Crafting your own vegan cashew feta is not only satisfying but also a fantastic way to enjoy a flavorful, plant-based cheese alternative. This recipe is straightforward, requires minimal ingredients, and yields a deliciously tangy and crumbly cheese that’s perfect for a variety of dishes.

Whether you’re vegan, lactose intolerant, or simply curious about dairy-free options, this cashew feta is a must-try.

Once you’ve mastered this recipe, you’ll find yourself reaching for it regularly to brighten up salads, sandwiches, and more. Plus, it stores well in the fridge, making it convenient for meal prep and quick additions to your meals.

Don’t hesitate to experiment with herbs and spices to make it uniquely yours. Happy cooking!

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