Step 1

Soak the cashews in boiling water for around 15-20 minutes. Prepare a rectangular tray and brush it with a little olive oil so it becomes non stick. Set aside.

Step 2

In a blender, mix the tofu, cashew, lemon juice, vinegar, garlic powder, dairy-free milk, nutritional yeast, oregano, basil, salt and olive oil. Blend until you get a smooth cream.

Step 3

In a saucepan, mix the water and the agar agar. Bring to a gentle boil and simmer for 30-60 seconds while mixing continuously. Quickly add the agar agar mixture to your blender, over the rest of the ingredients. Blend at full speed until the mixture is fully incorporated (30-60 seconds).

Step 4

Super quickly, pour the mixture in your prepared tray. You can even out the surface so your vegan feta cheese is nice and uniform. Put the tray in the fridge for around an hour until the vegan feta cheese is hard and set.

Step 5

Gently remove the vegan feta cheese from the tray and cut into desired shapes. Serve with olive oil, fresh herbs and crusty bread on the side.