Vegan Herb Marinated Macadamia ‘Feta Cheese’


While it may not be as velvety as a traditional dairy feta, this vegan macadamia version is a deliciously creamy treat that’s guaranteed to please.


Makes enough to fill a 300ml jar



For the feta:

  • 1 ½ cups macadamias
  • 1 ½ cups water
  • 1/3 cup lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon salt

For the marinating oil:

  • 1 teaspoon peppercorns
  • 4 sprigs thyme
  • 4 bay leaves
  • 1 to 1 ½ cups macadamia oil



  1. Place the macadamias and water in the jug of a high-speed blender and blend for 2-3 minutes. Place the mixture in a nut bag and squeeze out the excess moisture. Note: you can keep this liquid and use it in a recipe requiring macadamia milk.
  2. Place the macadamia mixture in a food processor with the remaining feta ingredients and blend thoroughly until the mixture is combined. Carefully add more salt or lemon juice, a little at a time to taste, being careful not to add too much.
  3. Line a colander or sieve with cheesecloth and place the mixture in it. Pat the mixture into a small slab that is 2-3cm thick and fold the muslin over to enclose. Place in the fridge for at least 12 hours to set. Remove from the muslin and cut into 2 x 3cm rectangular pieces. Gently place the pieces in a jar, alternating with the peppercorns, thyme and bay leaves. Pour over the oil to cover, place a lid on the jar and keep refrigerated until ready to eat.


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