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Marinated Vegan Feta

Course Side Dish
Keyword cheese, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 2 cups 160 g of almonds (without skin)
  • 3 cups water
  • 6 Tbsp agar
  • 2 tsp salt
  • 1/2 tsp citric acid
  • 1/2 cup apple cider vinegar or lemon juice
  • 4 Tbsp olive oil
  • 3 cups water
  • 4 Tbsp nutritional yeast flakes
  • 2 tsp garlic powder
  • 6 Tbsp herbs dried dill, oregano, rosemary, dried parsley, dried chives
  • 2 tsp favorite spice mix I used a Mediterranean spice mix
  • 2 tsp salt


  • Soak the almonds in water overnight. If you are using skinned almonds, remove the skin after soaking is complete. Drain the almonds and rinse totally customizable.
  • Place almonds and remaining feta ingredients in a blender and blend at high speed until you get a smooth consistency.
  • Pour mix into a pot ( a non-stick one is a good choice here) and slowly heat while stirring continuously to make sure the mixture doesn’t burn. Only work on medium heat here.
  • When the feta mixture starts to thicken up, keep stirring on the heat for another minute to activate the agar and the cheese will set later on.
  • Pour the mixture into a flat tray or a silicone mold. I used a silicone mould for chocolate bars which worked wonderfully. Transfer to the fridge for 2 hours until it sets.
  • Whilst the cheese sets, whisk together the ingredients for the marinade in a bowl: Apple cider vinegar, olive oil, water, nutritional yeast, garlic powder, herbs, spice mix, and salt. 
  • Remove the cheese from the fridge and cut into feta sized cubes. Add to a glass container and fill up with the marinade. Close and store the Marinated Vegan Feta in a cool and dark place for several weeks.