This vegan feta cheese is really easy to make, delicious and good for you! And it tastes so close to a real thing. But my recipe is dairy-free, plant-based and you only need two main ingredients to make it.
Let me try to describe it to you. My vegan feta cheese is salty, savoury and creamy. Moreover, it crumbles like authentic dairy feta. Even better, you can use it in salads, crumble over an avocado toast or use it in spreads. It’s tangy, herby and absolutely irresistible.
You only need two main ingredients to make this vegan feta cheese.
Firstly, let’s talk about the base for this recipe. To make this vegan cheese creamy, high in plant protein, and have pure white colour, we need to use blanched almonds. I did choose almonds over cashews as I think they produce the final product that tastes closer to dairy feta. Definitely, if your blender is not high speed, I would consider soaking them few hours before blending.
*if you don’t care about pure white colour you can use regular almonds. But keep in mind that blanched almonds will give you a smoother texture.
Moving to the second main ingredient. And here we have a probiotic capsule. Choose the probiotic that you trust and make sure that it is potent. Here I used the one from Garden of Life, and it has 50 billion CFU ( colony forming units). Not only good probiotics are helpful to achieve that cheesy tangy taste, but as well you will get a vegan cheese that is gut-friendly and will help to boost your immune system.
You can use liquid probiotics as well. Just make sure there are as few additives as possible. Otherwise, the easiest option would be just to do what I did here. Take a probiotic capsule, remove the coating and empty the content into your bowl with almond paste. I prefer using wooden utensils to stir it in as metal can interfere with healthy bacteria, but metal spoons will definitely work as well.
As I mentioned before, there are only two main ingredients (and I don’t count salt here). But with the help of marinade and a little bit of nutritional yeast, I believe that the vegan feta tastes much closer to the authentic product.
Let’s start with nutritional yeast. I love adding them to my meals for several reasons. Firstly, of course, they add that delicious cheesy flavour to anything that you add it to. Secondly, I use nutritional yeast fortified with vitamin B12 and vitamin D. I think both are essential on the plant-based diet. So for me adding nutritional yeast is like taking your supplements and making your food taste even better—double win situation.
Lastly, we need to discuss the marinade. I used a combination of oregano, basil, rosemary, thyme and garlic powder with a big pinch of salt. You can definitely use your favourite dried or even fresh herbs to add more flavour to your vegan feta. If you decide to go for a fresh herbs option, I would stick to oregano, greek basil, a tiny bit of thyme and rosemary.
I prefer to cover the feta coated in herbs with a drizzle of olive oil. I think it always makes the cheese taste richer and adds even more flavour. Goes without saying, but make sure that you use here high quality tasteful olive oil.
This vegan feta stays well in the fridge for at least a week or you can easily freeze it for up to a month.
Worth mentioning that there is another option for how to serve/preserve it. You can first chill vegan feta coated in herbs in the fridge and then cut it and transfer it to the jar with olive oil. Keeping the vegan feta like this will extend the shelf life even further.
Vegan Feta cheese/ fermented 2 ingredients recipe
- 150 grams of blanched almonds
- 140 grams of filtered water
- 1 capsule of probiotics
- 2 tsp of nutritional yeast optional
- 1/2 tsp of salt or to taste
- Herbs I used mixed of rosemary, oregano, thyme, garlic powder
- Olive oil
- Blend almonds with filtered water until smooth.
- Transfer the paste into the glass bowl.
- Open the capsule of probiotics and add the content of it to the almond paste. Stir it in, cover and let it ferment for 12-24 hours.
- The longer your vegan feta will ferment the tangier will be the final result.
- Next day add salt and nutritional yeast to the cheese.
- Taste and adjust the salt if needed.
- Sprinkle the parchment paper with dried herbs.
- Add almond paste on top and smooth it over, sprinkle with more herbs and drizzle with olive oil.
- Cover and refrigerate till needed.
- I usually let it marinate for 24 hours.