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Best Soft Vegan FETA Recipe (Bakeable, No Tofu, No Oil)

This vegan feta recipe is all about big flavor and richness… with a soft twist. No tofu. No oil. Just smooth, salty, tangy goodness thanks to macadamia nuts.
Prep Time10 minutes
Soaking time (+ 15 minutes for firming up at the end))3 hours
Course: Appetizer
Cuisine: Mediterranean
Keyword: basics, brunch, gluten-free, plant-based, vegan cheese
Servings: 1 cup / 180g

Equipment

Ingredients

  • 100 g macadamia nuts*
  • 2-3 tablespoons vegan yogurt (unsweetened)
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon juice
  • 2 teaspoons salt
  • 2 teaspoons psyllium husks
Metric - US Customary

Instructions

  • Soak the macadamia nuts in water for at least 3 hours or overnight if you can plan ahead. Use just enough water to fully cover the nuts.
  • Drain and rinse the nuts. You can keep the soaking water, it has a lovely nutty flavor. I usually drink it right away or add it to soups or stews.
  • Add the macadamia nuts to a food processor along with the remaining ingredients except the psyllium husks. Start with just 2 tablespoons of yogurt; we want to add only as much liquid as needed. If the food processor struggles, add the third tablespoon.
  • Blend until smooth, stopping to scrape down the sides as needed. It will stay slightly grainy — and that’s okay! That gentle texture is what we’re after. This may take a few minutes.
  • Transfer to a bowl and mix in the psyllium husks until well incorporated. They’re the firming-up agent, it takes about 15 to 20 minutes for them to work their magic.
  • Spoon the mixture into a container (you can do this right away; no need to wait for the psyllium to set). A rectangular one works well if you want to mimic the look of traditional feta. Gently press the mixture down with the back of a spoon to even it out.
  • Chill for up to 3 days in the fridge.
  • How to Use:
    Eat it raw: Scoop it up with crackers, spread it on bread, or crumble it over salads and warm dishes.
    Bake it: Cut into cubes or pinch off rustic chunks, drizzle with olive oil, and bake in the oven or air fryer at 180°C / 356 °F (fan) until golden brown.

Notes

* If you can get raw, unsalted macadamia nuts, great! In Germany, those are often hard to find in regular stores. I usually buy salted, toasted ones, which still work perfectly for this recipe. The salt dissolves in the soaking water anyway.