Vegan Almond Feta

I am so happy with all the questions about my vegan feta cheese!! 

Vegan cheese is life and this is one of my favorites! I add on salads, toasts, quiches… It’s just good with everything! 

Make big batches and keep on the fridge for up to 4 months! 

WHAT YOU WILL NEED:
for 4 big blocks

• 2 cups blanched almonds

• 1 cup rejuvelac or sauerkraut juice(you find in bio shops)

• ½ tsp salt

• 2/3 cup water

• 2 tbsp agar powder

• 4 cups water

• ¼ cup salt 

HOW TO:

1. 1. Soak the almonds overnight;
   2. Blend the almonds with the rejuvelac or sauerkraut juice and salt for about 3 minutes until it becomes a thick, creamy paste;
   3. Place the cream in a container and let it ferment for 1 or 2 days over the counter; 
   4. After 2 days: In medium sauce pan, bring the 2/3 cup water with the agar powder to a boil and let it simmer for 4 minutes with the lid on; 
   5. Combine with the almond mixture while still warm and whisk to avoit lumps to form. If it is lumpy you can blend the mixture again for 1 minute; 
   6. Transfer to a container to shape(sheet pan or dip dish) and let it cool down in the fridge overnight; 
   7. Make the brine and set aside; 
   8. Transfer the feta to a cutting board and cut in 4 blocks. Transfer the blocks to a new container and cover everything with the brine; 
   9. Let it set in the fridge for at least 2 days, it reaches its best after 2 weeks and you can keep in the fridge for up to 4 months; 
   10. After 4 weeks add 1 cup plain water into the brine to avoid the cheese to get too salty; 
   11. You can also cut small pieces and let it marinate in olive oil and herbs(after 2 weeks in the brine)