A white dish of feta cheese on a brown cutting board
Photography, Janis Nicolay

Vegan Feta Cheese

Macadamia nuts are the secret to a perfect plant-based feta.

I developed this vegan feta to recreate the crumbly, rich, and creamy textures and flavours of sheep and goat feta cheese using macadamia nuts. Macadamia feta can be used in lots of recipes. It’s especially good in my Herb Scones, or enjoyed on pizzas, salads, and pastas. The process takes at least four days, so plan accordingly. –Ed Tatton

A white dish of feta cheese on a brown cutting board

Vegan Feta Cheese

Ed Tatton shares his recipe for vegan feta, made with the help of macadamia nuts.
Course Appetizer, Hors d'oeuvres, Ingredient
Cuisine Greek, vegan
Servings 2 cups



  • cups natural macadamia nuts
  • cups filtered water divided
  • zest of 2 lemons
  • ¼ cup lemon juice
  • 2 cloves garlic
  • tbsp nutritional yeast
  • ½ tsp fine sea salt
  • 2 tbsp agar-agar flakes or powder


  • cups filtered water
  • ¼ cup fine sea salt


  • Place the macadamia nuts in a 4-cup (1L) glass jar or other container. Add 1¼ cups of the filtered water. Cover and let soak in the fridge overnight.
  • The next morning, prepare a rectangular plastic or glass container with a lid, approximately 5½ × 3½ × 1½ inches (14 × 9 × 4cm) to set the feta in. Lightly spray or wipe the inside with extra-virgin olive oil, then line it with a sheet of plastic wrap, pressing into all the corners and stretching out as many creases as possible.
  • Drain the nuts and transfer to a high-speed blender. Add the remaining 1 cup filtered water, lemon zest, lemon juice, garlic, nutritional yeast and salt. Blend on low speed for 30 seconds, then slowly increase to high speed, blending until the creamy mixture is smooth and beginning to heat, 2 to 3 minutes
  • Add the agar-agar. Blend, starting on low speed and slowly increasing to high, for about 4 minutes to activate the setting properties of the agar-agar. The cream will be very hot. Pour the cream mixture into the prepared container and let cool for 15 minutes. Cover the container with the lid and place in the fridge to set overnight.
  • In a medium saucepan, bring the 4¼ cups filtered water to a boil, then add the salt. Remove from the heat and set aside to cool. Pour the cooled brine into a container large enough to fit the slab of feta, cover, and set aside in the fridge overnight.
  • The next morning, remove the feta from the fridge. Using the plastic wrap as handles, gently lift the set feta from the container and transfer it to the chilled brine container (ensuring that the feta is submerged in the brine). Cover and return to the fridge for at least 2 days and up to 5 days, depending how firm or salty you like your feta.
  • Once the feta is brined to your liking, gently remove it from the brine (discarding the brine) and store it in an airtight container in the fridge for up to 10 days.

A cookbook cover in a light frame

Excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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