Mix all of the ingredients (apart from the water and the agar agar) in a high-speed food processor and process until smooth and creamy.
Activate the agar agar powder by bringing the water to boil, adding the agar agar and simmering for about 5 minutes, stirring occasionally. You want the powder to completely dissolve and the mixture to start becoming gelatinous.
Add the agar agar mixture to the blender and blend for another ten seconds or so, to make sure all the ingredients are incorporated. *
Pour the mixture into your desired moulds. I used 2 tins of 6"x3". Let cool down to room temperature, then refrigerate. Keep in the fridge in an air-tight container for up to 5 days.
To flavour the feta cheese add dried herbs. I love adding oregano (dried not fresh). If using fresh herbs, these tend to reduce the shelf life of the cheese. **
This cheese can then be used anywhere that you usually would have feta cheese such as a Vegan Greek Salad, Within wraps, to top avocado toast etc.
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Notes
Note* I used cashews for this plant-based feta cheese recipe as they are my absolute favorite for all my dairy-free cheese recipes. However, you can swap these out for activated, skinless almonds too. * If the mixture is clumpy then I'll usually add some water (a tablespoon at a time), and blend again for a further ten seconds. ** You can add the dried herbs directly into the cheese mix. Alternatively, you can add these once the cheese is ready. To do this, chop your vegan feta into cubes and then simply take a portion and add the herbs then stir to fully incorporate over the cheese cubes. Sometimes I'll even add a spoonful of extra virgin olive oil for a truly Greek treat.