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Raw Vegan Feta Almond Cheese recipe
Contents » Recipe : Tips : Variations : FAQs : Budget : Inspiration : Resources
This instant raw vegan feta cheese is an awesome recipe to add to your collection.
It’s so tasty and versatile that I’m sure you’ll find heaps of ways to use in your kitchen.
But before we go any further, I need to make something very clear – there’s no feta in this recipe, nor is there any cheese.
It’s 100% completely and totally cow-free, goat-free and sheep-free. Promise.
There’s just almonds, lemon juice, garlic, olive, salt and water.
Which creates the fabulously salty, tangy, feta-like taste, but there’s still no feta and no cheese.
So if I wanted to give it a totally accurate name, it would be more like “salty tangy garlicky almond paste”, but that doesn’t sound nearly as appealing, does it?
What it does give you, however, is a fantastic almond cheese to use as a feta substitute in all kinds of recipes.
I use my raw vegan feta cheese in my world-famous vegan sausage rolls and also in my spicy veggie rolls, which my kids love. Yay!
(Although in our house, they don’t go by that name. Instead we call them “dino squares” because they’re made of “minced dinosaurs”. Shhhhhh!)
I’ve also used my almond cheese as a dip, I love it on toast or crackers, and sometimes I’ll just eat it straight off the spoon.
But maybe that’s just me…
(Warning: Doing this will give you some seriously garlicky breath, trust me!)
Basically, I use this almond cheese anywhere you need a salty, tangy, cheesy-like ingredient, either raw or cooked.
And for that job, this instant raw vegan feta cheese works pretty well, even if I do say so myself.
You’ll be glad you added this kitchen staple to your repertoire.
Vegan Feta Cheese recipe
Make sure to read the tips below the recipe to get the most out of this awesome vegan feta cheese recipe.
Instant Raw Vegan Feta Cheese
This easy raw vegan feta cheese recipe is a quick and tasty dairy-free substitute for feta cheese in your favourite recipes.
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Makes: 440 g (about 2 cups, 22 serves)
Calories per serve: 72kcal
Ingredients
Method
- Put everything into a high-speed blender and blend until smooth.
- Leave in the fridge for a couple of hours to firm up if required.
Preparation
- Before: 12 hours (optional, to pre-soak almonds)
- During: 10 mins
- After: 2 hours (to firm up)
- Need: Blender
Notes
* If soaking almonds overnight, use 50ml water, instead of 100ml.Nutrition Information
Serving: 20g; Calories: 72kcal; Carbohydrates: 2.4g; Protein: 2g; Fat: 6.6g; Saturated Fat: 0.6g; Polyunsaturated Fat: 1.3g; Monounsaturated Fat: 4.3g; Sodium: 133mg; Potassium: 70.3mg; Fiber: 1.1g; Sugar: 0.4g; Vitamin C: 2.5mg; Calcium: 30mg; Iron: 0.4mg
Tips
- I call this recipe “instant” because I don’t normally bother to pre-soak my almonds. I know I don’t get as much of the nutrients that way, but if it’s a choice between unsoaked almonds, or none at all, I’ll take the unsoaked ones. That said, if you want to pre-soak your almonds, just pour some filtered water over them (enough to cover them), add a pinch of salt and leave them overnight. And then use 50ml of water (scant 1/4 cup) instead of 100ml of water.
- If you want to make a super-white almond cheese, you could try removing the skins from your almonds before blending them. The easiest way to do this is to blanch them in hot water briefly (so the outer part of the nut wouldn’t be raw any more, but the insides would), and then rub them with your fingers to remove the skins. Of course, this is way too fiddly for my cooking style, so I’ve never actually tried this.
- I always use fresh lemon juice in my recipes, and this one is no exception. I’m very blessed to have a neighbour with a MASSIVE lemon tree, so I’m always in good supply. If you find the feta cheese too tart, just swap some lemon juice for water.
- If you don’t want to use lemon juice, or if you don’t have access to any, you could try substituting it with some apple cider vinegar. I’d start with half as much vinegar as lemon juice, and see if that creates the right flavour balance, and then tweak it until it suits your taste buds. And if you use raw apple cider vinegar (with the mother), you’re also adding valuable probitoics.
- The only olive oil I have in the house these days is cold-pressed extra-virgin olive oil. It’s great in salad dressings, and also in raw vegan recipes that need a smidge of oil, like this one. It’s also a nice addition to the flavour profile, giving the almond cheese a little more depth. And of course if you don’t have “cold-pressed extra-virgin” olive oil, just use what you cold-pressed oil you have on hand and you’ll be fine.
- The original recipe had even more oil than this recipe, but I really wanted to use less, and thankfully it still works fine. You can reduce it down even further if you want to, although I’ve never tried making it without the oil entirely (but one of my readers has).
- Because I’m using a high-speed blender, I just chuck my garlic cloves in whole (and sometimes I even remember to trim off the tops first). I do use my tamper from the outset while I’m blending to make sure that the clove gets pulled in and blended from early on, to make sure it gets properly distributed throughout the raw vegan feta cheese. It starts off looking a bit like nut milk, but quickly turns into a much thicker paste, so get everything blended in as quickly as possible.
- As always, I use wonderfully pink Himalayan salt in my recipes. Apparently it contains lots of trace minerals that are good for you, and can even add something to the taste as well. I figure if I’m going to add salt to my recipes, I might as well use the best kind of salt there is. But honestly it would probably taste the same with regular table salt. Let me have my delusions ;)
- When you first start to blend this recipe, it looks like you’re making a nut milk, and no matter how many times I make it, I always think at this stage “uh oh, it’s going to be too runny”. But invariably, as the almonds get broken down further, it turns into a thick paste, and eventually won’t blend any more.
- You can thicken up this awesome vegan feta recipe by leaving it in the fridge overnight. I find that it thickens up nicely after just a couple of hours in the fridge, but overnight gives it the maximum time to firm up.
- This vegan feta cheese is not a perfect substitute for cow’s milk feta cheese, as I find it doesn’t melt in exactly the same way. But frankly that’s a small price to pay for all the other amazing things it can do for you.
Variations
- If you want to try making a firm almond cheese for using in salads and the like, just add even less water – just enough so it will blend properly and not a smidge more – and leave it in the fridge overnight, pressed into a suitably shaped container. By morning it will be very firm, and (fingers crossed) thick enough to perform well in your dish. I haven’t actually used it this way, but I’ve seen how well it both thickens up in the fridge and holds its shape once it’s set, so this is definitely worth giving a go.
- You can also try shaping your vegan feta into a disc and dehydrating it for an hour to create a kind of crust on the outside, for a more “authentic” cheese experience.
- You can mix in all kinds of wonderful additions to this almond cheese after it’s made to make the most amazing blends. Things like peppercorns, capers, olives, fresh herbs, chives, spring onions, chilies, chopped nuts, ground pepper, minced garlic, lemon zest or whatever your favourite cream cheese flavour combo is. I’m not sure how sweet inclusions would go – things like figs, sultanas or blueberries – but it could be a fun experiment!
- If you’re not keen on garlic, you could just leave it out entirely, and create a garlic-free tangy vegan feta cheese instead.
- You can use pretty much any nut or seed you like for this recipe, including cashews, brazil nuts, macadamias, walnuts, pecans, sunflower seeds, hemp seeds and pumpkin seeds. Of course, each nut will contribute a different flavour and texture to the result – from the mild flavour of cashews to the intense nutty flavour of hemp – so experiment a little and see which one you like best.
Budget
Here’s roughly how much this instant raw vegan feta cheese cost me to make:
| Ingredient | Amount | Price | Cost |
|---|---|---|---|
| Almonds | 200g | $40 / kg | $8.00 |
| Lemon juice | 80g (1 lemon) | $10 / kg | $1.50 |
| Olive oil | 50ml | $28 / L | $1.40 |
| Garlic cloves | 2 med (10g) | $35 / L | $0.35 |
| Salt | 2.5 g (1.25 tsp) | $10 / kg | $0.03 |
| Water | 100g | 0.4c / L | $0.00 |
| TOTAL | 440g | $25.64 / kg | $11.28 |
- All prices are in Australian dollars
- Your costs may vary quite a bit depending on whether you buy in small or large quantities, as conventional or organic, and the time of year.
How to reduce the cost of this recipe
- You can see from the table above that the almonds are the most expensive part of this recipe, and they also make up the bulk of the weight. You can reduce this cost by buying your almonds in bulk, buying almond pieces or almond meal (if they work out cheaper), buying pesticide-free instead of organic, or by switching to a cheaper base, like sunflower seeds, although almonds are generally one of the cheapest nuts available.
- You can also see that the olive oil adds a bit to the cost of this feta, so if you’re happy to leave it out entirely (which apparently works quite well) then you can lower your costs there as well.
- And if you’re lucky enough to have your own lemon tree (or a generous next-door-neighbour like me), then that’s another way to reduce the cost of this recipe.
FAQs
Do I need to pre-soak the almonds?
Almonds contain enzyme inhibitors called phytates that can make it harder for your body to access all of the nutrients in them.
So pre-soaking your almonds can make some of the valuable nutrients in almonds more accessible.
It also removes some of the bitterness in the almonds, making them taste slightly sweeter.
That said, there’s nothing wrong with not pre-soaking your almonds if you don’t have the time or patience, or you’re just not that organised.
If it a choice between putting non-soaked almonds into a nutritious, plant-based recipe or eating some pre-packed, highly-processed alternative, then I’d go with the unsoaked almonds every time.
The almonds are still packed with healthy fats, protein, fibre and more, and there are even some people who think that phytates are a normal – and even healthy – part of a balanced diet.
So if you can’t or don’t want to presoak your almonds, then I say, go for it!
I used to presoak my almonds, but I realised that it just didn’t fit with my way of cooking, because I love to cook on the spur of the moment.
So these days I don’t bother with pre-soaking my almonds, or any of my nuts actually.
And having a high speed blender also helps to break down the nuts into a smooth result, even if you haven’t pre-soaked them.
There’s also some links to further reading on this issue in the resources section if you want to know more.
Do I need to remove the almond skins?
No, it’s not necessary to remove the almond skins to make this vegan feta cheese.
There’s a few reasons for this:
The first one is that it’s very fiddly to do yourself, so it would make this recipe a lot less instant!
Secondly, if you do want to remove the skins, the easiest way to do this is to blanch them, which would make the outer part of the almonds no longer raw, so keep that in mind if it’s important to you.
And thirdly, I have read that there’s some awesome anti-oxidants and other great health-boosting nutrients in the skin of almonds, so if you can use almonds with the skin on that is ideal.
But, if you want to create an almond cheese that has a lighter colour, feel free to remove the skins.
Can I use ground almonds for this recipe?
Definitely. When I add everything to my blender, I’m just whizzing up as finely as I can anyway, so ground almonds would be just fine.
And it will make less work for your blender as well, which is definitely a bonus if you don’t have a high-speed blender.
Can I leave the oil out of this recipe?
In a nutshell (ha ha), yes, if you want to.
Nuts do contain a natural amount of oils anyway (about 50% by weight for almonds) so it’s not like you actually need to add oil.
The original recipe that inspired this one actually had even more oil in it than I used, which was too much for me, so I reduced it, so it’s obviously a very forgiving recipe.
And in fact, one of my readers left the oil out of this almond cheese entirely, and it still worked perfectly.
Is cold-pressed olive oil raw?
You can’t say for sure from the label “cold-pressed” whether an oil is actually raw, because it depends on the exact method used by the manufacturer.
Some manufacturers use cold-press extraction methods, but then heat the ground-up paste afterwards to extract more oil.
Fortunately most manufacturers these days are adding information to their labels about the processes used to extract the oils, which helps you to figure out if they’re also raw.
Some will even mention the word “raw” or guarantee that it hasn’t been heated above a certain temperature, usually 40-45°C.
If you’re not sure, I’d recommend that you contact the manufacturer directly and ask them.
Another thing to keep in mind is that even if the oil has been heated above 40-45°C, it’s still a lot less processed than the usual highly-refined oils, which often use chemical solvents and high heat to extract the oil.
So even if a cold-pressed oil isn’t technically raw, it’s still a lot better for your health than the alternative.
Can I use vinegar instead of lemon juice?
Absolutely!
To make sure that the feta doesn’t turn out too tart, start with half as much vinegar as lemon juice (that is, 40ml) and see if that creates the right flavour balance.
If not, just tweak the amount it until it suits your taste buds.
You could probably use any kind of vinegar, but for maximum health benefits, I’d recommend apple cider vinegar. And if you use raw apple cider vinegar (with the mother), you’re also adding valuable probiotics.
Other vinegars would also be fine, but you’ll need to adjust the amount to suit the strength and flavour profile of your specific type of vinegar.
Is this instant almond cheese better than a fermented cheese?
No, not necessarily.
The probiotics that you get from fermented cheese can be great for the health of your digestive system, and I’m a big fan of fermented foods.
But personally, I don’t have the patience to make fermented cheeses, which is why I came up with this “instant” recipe.
You’re still getting heaps of great nutrition from this whole, plant-based ingredients in this raw vegan almond feta, so it’a an awesome alternative to dairy-based feta cheeses.
And if you have the skills and the patience to experiment with fermented cheeses, then go for it, and you’ll get a different range of health benefits.
But if it’s a choice between making this instant almond feta cheese or eating a highly-processed, dairy-based alternative, then I’d go with non-fermented instant almond cheese every time.
What’s the best way to store this cheese?
Because this is a soft, nut-based cheese using fresh, whole, uncooked ingredients, it doesn’t have the long shelf life of some other cheeses that you might be used to.
I usually store mine in a container the fridge for up to 4 or 5 days, and they’re fine at that point. Sometimes they can last longer in the fridge, but there’s no guarantee.
If I know that the almond cheese isn’t going to be used up fast enough, I’ll usually split it into a couple of smaller containers, and throw the extras into the freezer.
That way, you only have a small amount in the fridge, which is likely to be used up before it goes off. Just thaw the next container in the fridge overnight and it will be ready to go the next day.
You can also store your cheese under a layer of oil, such as olive oil, which can help it to last longer.
My inspiration
This recipe is based on an Almond Feta Cheese recipe that I found years ago on a healthy eating recipe site that’s sadly no longer around.
The original recipe included pre-soaking and straining and dehydrating, but that was never going to work for good old “instant gratification” me.
So I adjusted the water, tweaked the amounts, and voila – instant raw vegan feta cheese.
It’s been so handy having an almond cheese that I can swap in for feta when adapting recipes to be vegan, and it really does add some serious body and flavour to savoury dishes.
Resources
Here’s a great article on the nutritional benefits of almonds:
Here’s some insights into the pros and cons of soaking nuts:
- Do I Really Have to Soak Almonds? Pros and Cons @ Tatyana Deniz
Here’s some information on the different types of olive oil and the extraction processes used:
- Ultimate Guide to Olive Oil @ How Stuff Works
And here’s a great article on all of the different types of salt and their benefits:
- Types of Salt: Himalayan vs Kosher vs Regular vs Sea Salt @ Authority Nutrition
May you have an awesome day!
I studied Biochemistry and Genetics at Monash University, graduating with a Bachelor of Science, with Honours.
I've always had a passion for natural health, having grown up with asthma, eczema and numerous food allergies, and I wanted to help my kids avoid the same issues.
I love blending science and alternative approaches to find the best of both worlds, and I'm always looking for ways to create more amazing health and happiness in my life.
Learn more about me
Len says
Another winner! Yielding to temptation I purchased some organic whole wheat naan bread from the Indian grocery (similar to pita bread but thicker). I made the cheese fairly thick, then slavered it on the bread. Adding diced tomatoes, chopped avocado and sliced olives yielded a tasty pizza. Only semi-raw but quite delicious.
Nikki says
Hi Len,
That sounds truly awesome! I love how creative you were with the feta. I wonder if my garlic-loving 11-year-old would go for that? ;)
And honestly, I’m not as fussy about being raw these days as I am about focusing on whole, unprocessed plant-based foods, because I think that’s actually the key to great health. It’s just that eating lots of raw food is a great way to do it.
lisette says
agree 100% raw is good. cooked is good. no wheat is good. but if you didn’t involve dead flesh, it is a win anyway! but this “cheese” is the first I’ve made. I’m in australia so I’m eating it on some ancient grain chips from “coles”. it is so yummy for a pre menstrual girl oh my goodness! :)
Nikki says
Hi Lisette,
Congratulations on taking the plunge into your first recipe and hello from Australia :)
Ancient grains chips plus my raw vegan feta “cheese” sounds like a dynamite combination!
Enjoy, and may the PMS gremlins leave you in peace.
ROSALIND STEPHENS says
I tried the cheese recipe and didn’t change a thing I also soaked the almonds and it came out great. I am a first time raw vegan and experiencing with everything, and I love being a Rastafarian with plant base products.
Nikki says
Hi Rosalind,
I’m so pleased it turned out well for you. Have fun with your experimentation :)
Karen says
I recently tried this recipe with a lot of skepticism up front, because I had experimented with making a few dairy-free feta cheeses in the past with unimpressive results. Was I ever surprised when the first batch I made was gone in 3 days! My daughter, who is on a pretty restrictive diet, loves it and has been using it as a spread for crackers and on toast. I also used it recently as a replacement for feta in a chicken santorini recipe and it was delicious. Thanks so much for this winner!
Nikki says
Hi Karen,
I’m so thrilled that this recipe turned out so well for you. It can be really hard to know how well some “random recipe you found on the internet” will work, can’t it?
It really is such a delicious and versatile recipe. Enjoy!
JoJo says
What is on your toast with the “feta”? Is that apple butter?? It looks delicious! :)
Nikki says
Hi JoJo,
It’s actually my raw tomato sauce/ketchup, and yes, it is delicious!
Katie says
OH EMM GEEEE! I was really hoping that nut ‘cheeses’ would be good and the prrof is in the (vegan) pudding! I just made this and couldnt stop eating it. Feta was the main thing (above meat/eggs & everything else non vegan) that was hardest to give up. Now im in love with almond feta! Thank you
Nikki says
Hi Katie,
I’m SO pleased it worked out for you. I know the pleasure of finally finding a great replacement for your favourite foods. Woo hoo!
Tiv says
I tried this, minus the garlic. My almonds were already soaked and dehydrated. I used ACV and added some pinenuts. Super yummy. Thanks for posting.
Nikki says
Hi Tiv,
I’m so glad it turned out yummy without the garlic. Great to know for those of us who aren’t so keen on raw garlic.
And using activated almonds would make it even more nutritious! Thanks for sharing.
Dominic Savage says
This is exactly what I was looking for, thank you so much. Going to try to firm it up and toss it on a vegan pizza after baking–pesto and chopped tomato. :) Thanks.
Nikki says
Hi Dominic,
Great to hear. I’m glad you found my recipe and I hope it makes your pizza supremely tasty ;)
Mel says
How long can the cheese stay after made?
Nikki says
Hi Mel,
I’m not entirely sure, because I tend to use it up pretty quickly, but I’ve small amounts in the fridge for up to a week and it seemed OK.
A Corrine says
Can you use walnuts or Brazil nuts with this recipe instead of almonds?
Nikki says
I’ve never tried this recipe with other nuts, but I can’t see any reasons why not.
Especially because the garlic, lemon and salt are such strong flavours, so changing the base nut shouldn’t change the overall flavour too much.
And Brazil nuts and walnuts have a good creamy consistency with a bit of flavour, like almonds, so it should work well.
Let me know how it goes if you decide to try it.
Leah G says
wondering if I could use vinegar in place of the lemon juice? is the lemon just for tangy flavor or does it do something to the “cheese” to make it come together? just wondering since i already have vinegar but would have to run to the store for a lemon ;) thanks for your thoughts!
Nikki says
Hi Leah,
You could totally swap in vinegar for the lemon juice, although I would start with less, because vinegar can be more tart than lemon juice, and you don’t want to overdo it.
And you’re right, the lemon juice is really about the flavour, and as far as I know, doesn’t play a role in making the cheese come together, so go for it!
jaclyn says
omg this stuff is amazing! I removed the skins (my first time making almond cheese so I wasn’t sure) and it came out amazinggggg!!!! Even better than feta. Love the lemon and garlic flavor. I ate it plain! so delish!
Nikki says
Hi Jaclyn,
I’m so glad you loved it. It is pretty good straight off the spoon!
Jessica says
Great but a bit too garlicky. Next time I will just use one clove. Other than that, very happy! Thank you!
Nikki says
Hi Jessica,
Yes, it is quite garlicky, so if you’re not a big fan of garlic (like me), then one clove is a much better idea. Glad you enjoyed it otherwise :)
Marcy says
Baking this and toasting it slightly in the oven is delicious. Good question as to whether or not the almonds should be skinned or not. I used pre skinned ones but felt that perhaps I was losing out on some flavor.
Nikki says
Hi Marcy,
Baked and toasted sounds delicious! I’ve never tried it with skinned almonds, so I don’t know what difference it makes to the flavour. But I was reading that there’s some awesome anti-oxidants and other great health-boosting nutrients in the skin of almonds, so if you can find almonds with the skin on that would be even better.
Corinne G Medhurst says
Could one use ground almonds from a packet for this?
Nikki says
Hi Corinne,
Absolutely. I’m just using whole almonds, and then grinding them up in the blender anyway, so ground whole almonds would work just as well, and it will be less work for your blender too!
Shirley Garrett says
I can hardly wait to try this – if the reviews are as honest as they seem and if this recipe is as reliable as all the others I try from your long list of awesome recipes, I’m eager to get started on the this “Feta” cheese. 2 questions, though –
1) Ground Almonds – is this the same as Almond Flour?
2) What about Almond Butter (like peanut butter) from a jar?
I’m just brainstorming in my own head about possibilities and time saving steps.
Thank you!
Nikki says
Hi Shirley,
Honestly I’m surprised by how much of a hit this recipe has turned out to be, but I’m pleased that people seem to love it and I hope you will too.
I use whole almonds for my feta, but as I understand it, almond flour is simply ground almonds, but usually ground more finely, and often uses blanched almonds that have had their skin removed, so it’s whiter in appearance.
I’ve never tried it with almond butter, but honestly, why not? If it the whole almond, then it should work exactly the same, just pre-ground into a paste.
So I’d say you could try either of these shortcuts with a good chance of success. Let me know how you go!
Charlene says
I’ve been looking for a simple quick substitute for cheese (using almonds) and this was perfect! I didn’t soak the almonds and my food processor isn’t the greatest, but all turned out super well! I also used a flavoured oil — Tuscan Herb — that added a little something extra.
Nikki says
Hi Charlene,
I’m so glad it turned out well. The Tuscan oil sounds lovely!
Brooke Ahrens says
I just tried this last night and had it on a GF bagel for breakfast. So easy and delicious. Life-changing!
Nikki says
Hi Brooke,
I’m so glad to hear it! It warms my heart to know that I’ve changed your life for the better :)
Mir says
This was so easy and very tasty. My only change would be a whole lot less lemon juice next time. It’s very sour and I’m not really liking the lemony feta flavour. I made kopanisti with it–it’s really the perfect texture to do so!
Nikki says
Hi Mir,
I’m glad it (mostly) worked out well for you and that the texture was just right for making kopanisti (which looks delicious by the way).
That’s one of the great things about this recipe – you can tweak the levels of the lemon, the garlic and the salt to suit your taste buds and it stills tastes delicious!
Adrian Grellneth says
Cold-pressed oil isn’t raw food!!
Nikki says
Hi Adrian,
Some cold-pressed oils are raw and some are not, and you can’t say definitively either way by the name “cold-pressed”, because it depends on the exact process used by the manufacturer. Some will use cold-press extraction methods, but then heat the ground-up paste to extract more oil.
These days, many bottles will clearly state whether the oil is genuinely raw (i.e. that it hasn’t been heated above 40-45°C), and if in doubt, you can always contact the manufacturer to ask.
Either way, cold-pressed oils are a lot less processed than the usual highly-refined oils (which often use chemical solvents and high heat), so even if a cold-pressed oil isn’t technically raw, it’s still a lot better for you than the alternative.
Adi Grellneth says
I agree you that
Adrienne says
I’ve been meaning to post a review of this recipe for weeks. I eat a vegan, though not raw, diet — and have multiple food allergies. Finding a cheese recipe without cashews, vinegar, or nutritional yeast was a challenge, and I was thrilled to find yours. It is wonderful, and has become a must-have staple in our fridge — I probably make a new batch every 5-7 days, and eat it on raw veggies, or apples.
I thought I’d share some of my experiments, just in case anyone else might be looking for a little variety. Soooo… I always include the zest of the lemon(s), if they are organic — and the pulp without the seeds — for ‘brightness.’ I generally add extra garlic, and then include peppercorns (since I’m blending), and hickory smoke powder from Whole Foods. With or without these changes, it is excellent. I’ve also made it with sunflower seeds, and pumpkin seeds in place of the almonds — though almond is still my favorite. Will be trying walnuts next. I just can’t say enough about how fantastic this cheese is — also, easy to make. Thank you so much for sharing your genius!!!! I am very grateful ❤?
Nikki says
Hi Adrienne,
Thank you so much for your comprehensive review of my recipe and all of your suggestions for variations.
It sounds like you’ve been having lots of fun with this recipe, and I’m so glad you’ve found it to be so flexible. They’re the best kind of recipes!
The lemon zest and pulp sounds amazing, as do the whole peppercorns (I’d never thought of doing that!) and I love the idea of making it with other nuts and seeds.
I think you might have inspired me to experiment a little as well. Maybe hemp seeds, Brazil nuts, pecans or even macadamias. Mmmmm….
Rebecca says
Hi Nikki,
Thank you so much for this yummy recipe.
It seems that handmade vegan raw cheese has short life.
If the cheese wrapped in olive oil, can it help to extend the freshness?, Is this option good only for soft cheese with no rind?
Is the cheese is kept longer if sealed in a jar?
Is there any handmade vegan raw cheese that has long shelf life?
Thanks,
Rebecca
Nikki says
Hi Rebecca,
I’m glad you’re enjoying the recipe and I’m sorry to hear that you’re having trouble getting it to keep.
Honestly, I’ve never had too much trouble with my cheeses being eaten before they went off, and they’ve generally lasted well.
But if I realised at about day 4 that they weren’t being eaten fast enough, I’d throw them in the freezer. This pretty much stops all bacterial growth, and then you can pull them out and thaw them in the fridge when you’re ready to use them. Most of the raw vegan cheese I’ve made have thawed pretty well from frozen.
I’ve never tried storing them under oil, but it’s definitely worth a try. I haven’t had much success making cheese with rinds (too much fiddle for me), so I’m not how these would far under oil.
I also haven’t done any fermented cheeses, so they might behave differently as well.
One other option you might have is to make less at once. Depending on the size of your blender jug, you might be able to halve the recipe, so that it gets used up before it goes off. Or, make the normal amount and put half of it straight into the freezer.
I hope that helps and let me know how you go with those suggestions.
Rebecca says
Thank you so much for the full and quick replay. Much appreciated.
I’m new in making vegan cheese and curious if there is any health benefit or other reason that you don’t use fermented in cheese?
Nikki says
Oh, fermented cheese is much better for you, with all the fantastic pro-biotics it contains.
I just don’t have the patience! I like to do things on the spur of the moment, and I tend to like instant results, that’s all.
Sue says
Hi Nikki, Just read Nikki’s question about keeping feta in oil. I recently made feta trying to make the vegan feta cheese you can buy which is in oil so I made it and put squares of it in oil which worked really well. I used whole almonds but now wondering if I could use ground almonds which would make the feta lighter in colour. I will try and see. Really into vegan cheese making now and the best I have tried is using rejuvalac and probiotic capsules with cashews its amazing and easy!
Nikki says
Hi Sue,
Thanks for sharing your experience with putting the almond feta in oil. That’s great to hear that it works so well.
I’m sure ground almonds would also work really well with this recipe. I’ve never tried it, but I’d love to hear how it goes for you.
Your fermented cashew cheese does sound delicious!
Lisa says
I’ve made this recipe multiple times and I LOVE IT.
I most recently used it as a substitute for ricotta cheese in my favorite lasagna recipe, and I have to say, I think it tasted better than the real thing. Delicious!
Nikki says
HI Lisa,
I’m so glad you’re enjoying this recipe so much. I really appreciate your enthusiasm!
Tzivia says
This is amazing!! I have made it with both almonds and macadamia nuts and it’s perfect. I left out the oil as we feel nuts have enough of their own. My family can’t tell the difference in my spinach pie!! Thanks so much for posting. This will be a staple in my fridge
Nikki says
Hi Tzivia,
Wow, I love the idea of doing it with macadamia nuts, and they’d definitely have enough oil of their own.
And if you leave out the oil, that would make it even more wholefood and less processed, which is awesome!
Isn’t it great that you can use it in cooking, and no-one even notices the difference?
I’m so glad you loved it and that it’s going to become a staple in your kitchen.
Roberta Cook says
Oh, Nikki – I’ve just made the ‘Feta’ cheese and Macadamia Mayonnaise and had to taste test them (several times) before they went into the fridge. How on earth am I going to eat in moderation when food tastes this good? I’ll just have to hope that “only eat when I’m hungry” is the stronger urge! :)
Thank you for doing the hard yards and then sharing.
Nikki says
Hi Roberta,
Oh dear. Did I make my recipes too delicious again? Terribly sorry about that ;)
Glad you’re enjoying them. I do tend to find my dishes a bit more-ish too, so I just console myself with the fact that they’re packed full of things that are good for me.
Have you come across Bright-Line Eating? It’s a book by Susan Peirce Thompson and also a way of eating for health and also weight loss that apparently works, even in the face of cravings. It’s a fascinating read, and I’ve found it quite helpful for myself, so you might find some useful nuggets in there too https://amzn.to/2sGtOYp
Lita Watson says
I thought that feta cheese is made from a combination of sheep’s milk and goat’s milk and now i have to think over. This is a great substitute of feta cheese for the people who don’t want to have any product of milk in their dish!
Nikki says
Hi Lita,
Thank you.
You’re right that feta cheese is normally made from animal’s milk, usually from sheep, goats or sometimes cows.
This is my attempt to provide a dairy-free almond cheese alternative to feta, and it does a pretty good job I think.
Alyssa says
Just made this. AMAZING!!! I followed the recipe exactly, except I used a tube of garlic paste instead of fresh. I also wanted a slightly drier end product, because I want to use it for salad, so I omitted the 4tsps of water and went with the 1/3 cup only. I licked the spatula after transferring the feta into my Tupperware, and I swear it has that cheesy kind of funk that feta has. So tangy, so savory, nice and salty. Honestly can’t get over this! New go-to!
Nikki says
Hi Alyssa,
I’m so glad you loved it ♥ Sounds like it’s going to become a kitchen staple. Yay!
I love how you tweaked the recipe to make it work for your salad. I might have to try that trick sometime ;)
Alyssa says
Absolutely! A new staple for sure.
In high school I had the same salad every day for 2 years, which included feta as one of my favourite parts. I’m trying to get my life together and want to start meal prepping, but I have since gone plant based, and was desperate not to have to give up the feta part of the salad. I literally just Googled ‘easy vegan feta’ and this was one of the first results. I had my newly pb version of the salad yesterday and work, and it was so satisfying! Romaine, cucumber, shredded carrots, halved cherry tomatoes, the feta, and some chickpeas which I threw in the same tupperware as my dressing (used to use Italian, but now I have an amazing homemade maple dijon vinaigrette I bought from a local restaurant) so they would soak up some of the dressing, and then shook it all up in a big tupperware. SO GOOD. I love shaking salads before eating- it makes every bite perfect :) I also plan on adding some crispy panko tofu occasionally, as I used to enjoy having crispy chicken in the salad as well. Honestly one of my favourite salads ever. I actually lost about 30lbs in that time, and I definitely attribute part of it to having a go-to, yummy salad recipe. In the nearly 10 years since then, I’ve gained a lot of weight (hello college, hello happy relationship, hello stress, hello deskjob…) and am now trying to get it together again.
All that to say that having a solid recipe for a plant based version of feta means more to me than it should! Thanks so much for this recipe!
Nikki says
Wow, your salad sounds amazing. I’m so glad to have been able to help you recreate a plant-based version of your favourite salad. ♥
Christina Wilson says
This is the best thing that I have ever made, thank-you for this. I couldn’t find raw almonds so I used raw cashews instead. It was hard not to eat it all before I put it in the fridge. I can’t wait to try it out in my vegan dishes, maybe I’ll convert a few meat-eaters!
Nikki says
Hi Christina,
You are very welcome. I’m so glad the raw cashews worked well for you.
It is very more-ish isn’t it? Fingers crossed it helps a few more meat-eaters enjoy eating plants ♥
Vicky says
Incredible!! Thank you.
Nikki says
Hi Vicky,
You’re most welcome. Glad you loved it!
Justine says
While looking for a good alternative to feta chesese I happily found you.
I am so impressed by your joy and optomisim which I believe makes food most delicious. Thank you for sharing your recipes and your self. I really appreciate what you are doing here. Also, the raw vegan feta came out fantastic on a beet salad. Thanks again.
Nikki says
Hi Justine,
I’m so glad the recipe turned out well and that you love my delicious creations.
Have a wonderful day :)
Nicole says
So nice that you have a recipe that doesn’t call for soaking the almonds! I’ve found a few almond cheeses that will work for certain recipes that are store bought, but since this one is no-soak, I love that it’s quick!
Nikki says
Hi Nicole,
I’m definitely a big fan of quick and easy recipes, and this one is no exception.
Of course you can soak the almonds if you want to, but I do love how quick and easy it is this way!
Sam says
I used sunflower seeds instead of almonds and it turned out really yummy and creamy too! :)
Nikki says
Hi Sam,
I love your variation on this recipe, and thanks so much for letting us know that it turned out so well.
I might just have to give that one a try!
Alex Lawi says
I have no words! Absolutely amazing!
First time around I followed the recipe but found out I would like some small variations, so this is what I did:
I mistook 80g lemon juice for 80ml, so I just used the juice from a whole (1) lemon instead, but this was my fault obviously.
Instead of 2 garlic cloves, I just use one.
I also love the taste olive oil gave it, so I upped to about 60-70ml olive oil.
After doing this, absolutely fantastic, I would say it tastes better than normal feta cheese hahah.
Nikki says
Hi Alex,
Fortunately 80g of lemon juice is the same as 80ml, so you were right on the mark there.
Your final version sounds wonderfully garlicky and rich and creamy.
And even better than normal feta? I love hearing that. Great work!
Jan says
I just made this and like everyone else, love it. At first it was too salty for me but I made another batch without salt and mixed together. Luckily I was only doing half batches anyway. I used almond meal and it came out nice and thick. I see this so many ways – the base for spinach artichoke dip, mixed with diced veggies for creamy sandwich spread, thinned for a basil pasta dish, and without the salt and garlic I’m imagining a lemon (or lime) cheesecake. All that if I can stop eating it with a spoon. Thank you for the recipe!
Nikki says
Hi Jan,
That’s what I love about my recipes, They’re so easy to adjust to suit your taste buds, and they still work. No fussy recipes for me, thank you!
Glad you enjoyed it, and yes you can use it in SO many different ways.
Sharon says
I LooOoooove this recipe!!! Fantastic?❤️?
Nikki says
Hi Sharon,
I’m so glad to hear it!!
Jessica says
Nikki I could kiss you! This feta is so good! I don’t have a high-powered blender so I needed more water to get it blended well. I knew it wasn’t going to firm up as much as I might have thought originally, but it has a perfect flavour! We had it in some Greek salads, and last night just spread it on some toasted bread. My husband loves bread with Frischkäse (spreadable cream cheese, often with herbs etc. mixed in), and that’s been a hard thing as I try to get him 100% on board with a plant-based diet. But this? He LOVES! My toddler even had several slices of bread with this spread on. A new family favourite!!
Nikki says
Hi Jessica,
I’m so glad your whole family loved this recipe, and I love how creative you were to get it made without a high speed blender.
It really warms my heart to hear how my recipes are changing lives, so thank for sharing this with me ♥
Sarah Blackstone says
This was excellent! Even my husband thought it tasted like feta cheese. I spread some thinly on a dehydrator sheet and dehydrated for about two hours, turned out loke the crumblly version and was great in salads!
Thanks so much for sharing your recipe.
Sarah
Nikki says
Hi Sarah,
I’m really glad to hear that and I love how you used your dehydrator to make it more like the crumbly version! Sounds awesome!
Katherine says
Hi Nikki,
This is an awesome recipe, I love this vegan feta cheese. :)
I’ve also featured this in our website Green Thickies’ latest post, 10 Delicious Raw Vegan Cheese Recipes. Not the actual recipe, but only one image from here, a small quote and I have credited to you and linked back to this page.
I hope that is okay with you.
Thanks a lot :)
Katherine
Green Thickies
lori says
Can you use this in a baked dish like spanakopita? thank you!
Nikki says
Hi Lori,
Absolutely! I use it in my vegan sausage rolls, and also in vegetable pasties. I’ve never used it in spanakopita, but it’s definitely worth a try. Let me know how you go.
Naomi Paul says
OMG this is delicious! I could eat it with a spoon (and did). Yum.
A couple of questions. I eliminated the oil and was having trouble blending it in my Vitamix so added a little more water. I realized it was missing 1/2 c liquid from the oil so added enough so it would blend better. Should I have added 1/2 c more water? Also, I used almond meal (with skins) but your cheese looks whiter than mine. Did you use skinned almonds? Can it be made thinner (and still retain taste) to spread on pizza? Thank you so much.
Nikki says
Hi Naomi,
You were right to just play with the water until the balance was right. It certainly needed something to replace the oil, but I can’t say for sure exactly how much, because I haven’t tried that variation myself yet. Staring with a similar volume is definitely a good idea.
I use regular raw almonds with their skins on, so I’m not sure why mine appears whiter than yours. Maybe it’s just the lighting ;)
And although I haven’t tried it, I’m sure you could add more water and make it into a great spread for a pizza base. Let me know how it goes!
I’m not sure why your rating didn’t post. I tested it myself the other day and it worked OK, but perhaps it was a different browser or device. I’ll look into it.
Naomi Paul says
P.S. I tried to rate this recipe ***** but it did not post.
Louise Asher says
Fantastic! Use it to stuff peppers, on roast beetroot and carrot with lentils and a simple alioli, as a dip, with a salad, on jacket spud – infinite possibilities quick as anything and just delicious. I’d give it 10 stars if I could. Thanks for sharing it ????
Nikki Stokes says
Hi Louise,
I love it when my recipes work so well. How fantastic to hear, and thanks for the 10 stars!
uhealthuse says
Your blog is Very impressive
Nikki Stokes says
Thank you!
Sarah says
Have not made this yet, but will definitely try soon. I really appreciate that you offered alternative prep methods and cost estimates, etc. – Honestly, the most informative and helpful recipe post I’ve seen in a long while. Thanks so much for taking the time!
Nikki Stokes says
Hi Sarah,
I really appreciate that you noticed the effort I’ve gone to make this recipe as helpful as possible. I’m aiming to update all of my recipes like this over time, because I know how useful I find it when recipes on the web have more than just the basics.
And I’m sure you’ll love the almond feta when you make it too. Have an awesome day!
Krystal says
I use this recipe all the time. It’s pretty much a staple in my house. Also I skip the oil because I usually don’t cook with it. I just add a little more water. I’ve had it both ways and I think both are great as a topping to tomato sauce heavy dishes. Or on toast under marmalade, but if I’m using as a sandwich spread I add less garlic
Nikki Stokes says
Hi Krystal,
I’m thrilled to hear that this recipe has become part of your household. I love the idea of swapping the oil for water, and it definitely goes well on all kinds of things. Thanks for your suggestions!
Harold Burton says
When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get several e-mails with the same comment. Is there any way you can remove people from that service?
Thanks a lot!
Harold Burton
Nikki Stokes, Eating Vibrantly says
Hi Harold,
I’ve removed you manually, but there should also be a link in the email to edit / manage your subscription to comments.
Leah says
I hate to say it but this tastes nothing like feta cheese. At all. I had high hopes considering all the high reviews, but it tastes like almonds – as one would expect. I tried adding ACV to create more tang (in addition to the lemon juice) but it didn’t help much.
I suppose it would work of you added it to a sausage roll recipe as the author says, but I was making it for a salad and standalone snack purposes so I had to throw it out and get Bio Cheese from the supermarket instead.
Nikki Stokes, Eating Vibrantly says
Hi Leah,
I’m sorry to hear that it didn’t live up to your expectations.