Whole30 Vegan Feta Cheese
Revolutionize your plant-based kitchen with this creamy and tangy Whole30 Vegan Feta Cheese! Made from simple ingredients like raw cashews, coconut cream, and a zesty blend of lemon juice, apple cider vinegar, and nutritional yeast, this dairy-free alternative is rich, flavorful, and completely Whole30-approved. With a smooth and crumbly texture, this vegan feta is perfect for sprinkling over fresh salads, grain bowls, or roasted vegetables, adding a touch of Mediterranean flair to any dish. Ready in just 15 minutes of prep, it only requires a few hours to chill and firm up, making it an easy, make-ahead option. Whether you're following a Whole30, vegan, or dairy-free lifestyle, this indulgent, plant-based feta is a must-try addition to your culinary repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 cups Filtered water (for soaking)
- 3 tablespoons Coconut cream
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 1 teaspoon Fresh dill (optional, for garnish)
Instructions
1. Place 1 cup of raw cashews in a medium bowl and cover with 2 cups of filtered water. Let them soak for at least 4 hours or overnight for best results. Alternatively, you can use hot water and soak for 1 hour to speed up the process.
2. Drain and rinse the soaked cashews thoroughly and transfer them to a high-speed blender or food processor.
3. Add 3 tablespoons of coconut cream, 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 1 tablespoon of nutritional yeast, 1 teaspoon of garlic powder, and 1 teaspoon of sea salt to the blender.
4. Blend all ingredients on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed. This will take about 2-4 minutes, depending on your blender.
5. Taste the mixture and adjust seasoning as needed. Add more lemon juice for additional tanginess or salt to enhance the flavor.
6. Transfer the blended mixture to a clean, fine-mesh nut milk bag or cheesecloth. Over a bowl, gently squeeze out any excess moisture, shaping the mixture into a ball or block form.
7. Place the wrapped cheese ball on a plate or shallow dish and refrigerate for at least 2 hours to firm up and develop flavors.
8. Once chilled, unwrap and crumble the cheese into chunks. If desired, garnish with fresh dill for a pop of herbal flavor.
9. Store in an airtight container in the refrigerator for up to 5 days and use in salads, wraps, bowls, or as a topping to your favorite dishes.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 30.9 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
