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.