This is probably the best feta recipe I have tried and tested many times. It is tangy, salty, crumbly, anything you expect from this Greek-style cheese. You can experiment here as well, by reducing the amount of agar, so your feta will be more spreadable, something like cream cheese. It is extremely easy to make, and the hardest thing is…wait time for the almonds to culture and ferment. BUT, the good news is, it only takes 3 days, not weeks, like with some other cultured cheeses. After that, it only takes less than 10 min to cook it. The best vegan feta cheese will last for up to 3 months in a brine, so you can make lots in advance! The magic ingredient which is an absolute must is sauerkraut juice. Read the blog to find out why!
Cultured cheese easy and quick way
There is a big difference between OK vegan cheese and REALLY GOOD one. The secret to this distinct, fermented flavour long months of fermentation in a cold cellar, caused by bacterias patiently working their magic. And you can really taste the difference! So how to achieve these aged, tangy aromas WITHOUT the lengthy and complicated processes, separate fridges and variety of pricey bacterias? The answer is- SAUERKRAUT JUICE. This magical makes the best vegan feta cheese you ever had. Sauerkraut juice is tangy, super salty, slightly sparkling, and most importantly, already fermented, which means- full of good bacterias that will turn the almonds into something truly special and unforgettable. Sauerkraut is a magical ingredient when it comes to making vegan cheese, watch this video to see the best vegan mozzarella
What to expect from the best vegan feta
- tangy and salty, sharp flavour
- it crumbles well
- you can slice it
- by reducing the amount of agar, you can make creamy spreadable cheese
- it lasts up to 3 months if kept in brine in the fridge
- super fast to make
- it goes well with salads, cheese boards, sandwiches, pizzas and more
Making the best vegan feta is easier than you think
I agree, there is a lot of recipes out there that are either so complicated or ask for specialist components or both. This recipe is so easy and as you will see, it only asks for a handful of ingredients, yet it makes one of the best vegan feta cheese ever. And this is all thanks to fermenting almond mixture for a few days using sauerkraut juice. This magical water can turn bland nuts into something sensational. All you need is a high-speed blender, I use my beloved Vitamix, but anything decent will do, it just may take slightly longer. You need to ensure your mixture is beautiful and smooth before leaving it out to ferment, as there is no more blending after the mixture has fermented.
Frequently asked questions and troubleshooting
My feta is not completely solid!
There may be two reasons for it- agar did not dissolve well in water, or it has not been incorporated evenly into the almond mixture. Fear not! The best vegan feta cheese is so amazing, that you can use it in this creamy form as well. Simply skip the brine stage and keep it in an airtight container! It is absolutely great on sourdough or crackers!
Can I subsitute sauerkraut juice with anything else?
Not really. Because this cheese is so easy and simple, but at the same time packs so much flavour, it is all thanks to this tangy, fermented juice. There are other recipes using lemon juice, garlic, I tried them all, but frankly, nothing compared to sauerkraut juice.
Can I add some herbs or spices to the mix?
You absolutely can! My personal favourite is oregano, but you can try it with dried thyme, savoury or even nigella seeds. Ensure that you add your herbs after the almonds have fermented, just before mixing with agar.
Can I use other nuts?
I highly recommend blanched almonds, as they got great consistency and a perfect balance of fat. They blend well and are highly nutritious. You are more than welcome to swap them for cashews, probably the most popular vegan cheese ingredient. They may need a bit more salt as cashews got a slightly sweeter profile.
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