• 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.