Vegan Feta 2.0
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In 2024, Maison Marmite published its first vegan feta recipe: an already indulgent version that quickly found its place in salads, bowls and summer plates. Since then, it has become a little house classic, one of those recipes you make again without thinking, because you know it works every single time.
Today, we’re bringing you a 2.0 version: the same reliable base, simply enriched with a bit more character, a subtle citrus note, and a brine option to recreate the spirit of feta in a jar, while staying 100% plant-based. Nothing revolutionary, just a few extra nuances to make it even more enjoyable and versatile.
This version is designed to be versatile. Once the block of feta has set in the fridge, you can cut part of it to make triangle-shaped Spanakotyropita, those spinach and feta puff pastries that taste like the Mediterranean (the new recipe is here). The texture holds perfectly when baked, without turning watery or disappearing into the filling.
As for the rest of the block, it turns into a real “jar feta” thanks to an aromatic brine that will refine it over the hours. You cut it into cubes, plunge everything into a salty, vinegary, slightly garlicky mixture, and let time do its work.
You’ll find the full method to prepare this brine below, so you can enjoy a vegan feta that is firm, salty, glossy and ready to jazz up all your Greek salads, mezze and everyday plates.
Vegan Feta 2.0
Ingredients
For the vegan feta
- 225 g firm tofu
- 150 g cashew nuts (soaked in boiling water for 15 minutes)
- 50 ml water (for the blender)
- 240 ml water (for the agar-agar)
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1½ teaspoons salt (adjust to taste)
- 1 tablespoon agar-agar powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 tablespoon white or light miso
- Finely grated zest of half a lemon (preferably organic)
For the brine (optional, for a jar-style feta)
- Water enough to cover the feta cubes (about 300 ml for a small block)
- 21 to 30 g salt (7 to 10% of the weight of the water)
- 1 to 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice (optional)
- 1 tablespoon olive oil
- 1 small garlic clove cut in half (optional)
- 1 sprig thyme, a few sprigs oregano, a few black peppercorns (optional)
Instructions
- Preparing the cashews: place the cashew nuts in a bowl and pour boiling water over them. Let soak for 15 minutes, then drain and rinse.
- Preparing the mold: line a small mold or container with plastic wrap to make unmolding easier.
- Blending: in a blender, combine the tofu, cashews, 50 ml water, lemon juice, apple cider vinegar, olive oil, salt, miso, garlic powder, onion powder, nutritional yeast and lemon zest. Blend until completely smooth and homogeneous.
- Preparing the agar-agar: in a saucepan, combine 240 ml water and the agar-agar. Whisk well while cold, bring to a boil, then reduce the heat and keep at a gentle boil for 1 minute, stirring constantly to activate the agar-agar.
- Combining with the agar-agar: immediately pour the boiling agar-agar mixture into the blender. Blend briefly until everything is well combined.
- Pouring into the mold: immediately pour the mixture into the prepared mold. Smooth the surface if needed, gently tapping the mold on the work surface to release any air bubbles.
- Chilling: let cool to room temperature, then refrigerate for at least 4 hours, or overnight, until the feta has set. At this stage, you have a block of vegan feta ready to use as is (salads, bowls, Spanakotyropita, etc.).
Optional: brine aging
- Preparing the brine: in a clean jar, pour enough water to cover the future feta cubes (for example, about 300 ml for a small block). Add salt at a rate of 7 to 10% of the weight of the water (about 21 to 30 g salt for 300 ml water), 1 to 2 tablespoons apple cider vinegar (and optionally 1 tablespoon lemon juice), 1 tablespoon olive oil, the garlic, thyme, oregano and peppercorns. Whisk or shake to fully dissolve the salt.
- Aging in cubes: unmold the feta, cut it into cubes and place them gently in the brine, making sure they are fully submerged. Close the jar and refrigerate for at least 24 hours, ideally 48 hours.
A recipe proposed by Maison Marmite
