I rarely make a substitute thing, I think it so often makes you crave the thing you are substituting for, but this is just lovely. If you want to, you can think of it as a cashew dip instead, and of course, you can use it like that, it is great with crackers, if you can eat crackers, or with crudités, if you are forced to sink that low.
In the bowl of a blender, I use a NutriBullet, pop in the juice and zest of one lemon, about a quarter of a cup of olive oil, some fresh basil and parsley if you have it, a good heaped teaspoon of mustard and two pinches of salt, yes I know, we rarely add salt in the cookie house, but we are about to add a whole lot of cashews which will bring a whack of sweetness. Purée that lot up, then add 150g of raw cashews, now just pulse it gently, we want this chunky, like a crumble of feta, not smooth, although you can make it smooth and use it as a spread if you want to, but for this, chunky. Tip out into a bowl, it will want to stay in the blender bowl but dig it out, stir in a teaspoon of dried or fresh, chopped chives, and there you go, feta substitute.
Have a taste of this, you may wish to add some more salt, I don’t as I have hypertension, so salt is not my friend, but Mr T and teenage daughter both salted theirs. Is up to you.