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.