Tart and tangy. Creamy but firm. Proper salty and brine-y feta cheese.
Better than cows milk feta!
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Easy
No specialist cheese making ingredient needed. Find everything you need at the supermarket or health food store. Based on the recipe by Miyoko Schinner but with a few ingredient and techniques tweaks to simplify it to make it easy for any home cook to achieve!
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Scrumptious
Just as you remember Feta tasting. Salty, slighty tangy and with that delicious brine-y flavor!
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Good for you
Full of good fermeed bacteria and no hidden nasty addities.
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Easy on the bottom dollar
Don’t pay a fortune for vegan feta at the shops. Make your own!
Prefer to watch than read?
Find our easy Vegan Feta Cheese on YouTube. Cook along to easy and clear instructions.
Ingredients
2 cups blanched almonds
1 cup rejuvelac
1/2 Tsp salt
Extra 3/4 - 1C Salt for the brine
2 TBSP AGAR AGAR POWDER
Water
Method
To make Feta
Soak 2 cups of blanched almonds in water for at least 24 hours. After the first 12 hours soaking at room temperature let them finish soaking in the fridge if soaking for longer. I recommend soaking them for 48 hours so they are as soft as possible.
Place soaked almonds in a high speed blender with 1 Cup of rejuvelac (or 1 C of sauerkraut juice) and blend until SMOOTH and no longer grainy to the touch. Pour the mixture into a clean container, pop a lid on and let sit on the bench for 1-3 days to culture. Taste it every day until it begins to get tangy. It will get tangier quicker in warm weather and take longer in cold weather. Once it is slightly tangy you can move onto the next stage – solidifying it. It does not need to be too tangy as it will have a further fermentation after solidifying it.
Prepare a mold by lining a dish/container with damp cheesecloth/nut milk bag.
Add 2 TBSP Agar Powder to 1 Cup water in a saucepan and whisk well to dissolve it.
Cover the pan with a lid and bring to a simmer over low heat. Don’t peek for a few minutes, then check to see if it is bubbling away. If you peek too early it will look solidified but give it a few minutes more and it will liquefy. If you find it doesn’t return to a liquid consistency just add a bit more water at a time until it liquifies. When it is fully dissolved pour in the cultured almond mixture and whisk immediately until fully blended. *Make sure you add the almond mixture to the agar solution whilst it is still on low heat on the stove. This will mean the agar will distribute evenly. Whisk until thoroughly mixed through.
Transfer to your cheesecloth lined dish and refrigerate for 2-4 hours till hard.
Prepare a brine by adding ¾ C Salt to 6 Cups water. Stir to dissolve. Cut your cheese into 3-4 slabs and place in brine. Let it sit for at least 8 hours at room temperature. Then transfer to a large storage container and pour in the brine until the cheese is half submerged. Top up with normal water until completely covered.
Store for 3-4 months in the fridge. Try to wait for 3-4 weeks before eating to let the flavours develop.
