What does plant-based feta taste like?

One of the joys of cooking is transforming simple ingredients into something unexpected. This homemade plant-based feta begins with soaked almonds, creating a creamy, tangy cheese that’s every bit as satisfying as the traditional version. It’s delicious crumbled over salads, served on a grazing board or enjoyed with roasted vegetables and fresh herbs.

Is plant-based feta easy to make?

This homemade plant-based, feta cultured almond feta delivers all the tangy, savoury character you’d expect from traditional feta while being entirely dairy-free. It’s creamy, versatile and wonderfully simple to prepare, making it a delicious addition to salads, grain bowls, roasted vegetables and grazing platters.

As a chef and clinical nutritionist, I love recipes that encourage people to eat more plants without sacrificing flavour. Whether you follow a vegan lifestyle or simply enjoy expanding your culinary repertoire, this recipe proves that plant-based cooking can be every bit as satisfying as the original.

Therapeutic notes

Almonds

Almonds are naturally rich in healthy monounsaturated fats, vitamin E, magnesium and plant protein. Blending soaked almonds creates a wonderfully creamy texture while providing fibre and important micronutrients.

Lemon

Fresh lemon juice gives the feta its characteristic tang while adding vitamin C and freshness.

Probiotics

The probiotic culture gently ferments the mixture, creating the subtle tang and complexity associated with traditional feta while supporting a healthy fermentation process.

Extra virgin olive oil

A drizzle of extra virgin olive oil enhances flavour while contributing heart-healthy monounsaturated fats and antioxidant polyphenols.

Why you’ll love this recipe

• Dairy free
• Vegan
• Gluten free
• Made with whole almonds
• Naturally fermented
• Rich and creamy
• Perfect for grazing boards
• Delicious in salads and wraps
• Meal prep friendly

Raw almond feta salad

Recipe by Samantha Gowing

• Total Time48 hours
• Yield2 1x
• DietVegan

A creamy cultured almond feta that’s dairy free, tangy and perfect for salads, grazing platters, wraps and Mediterranean dishes.

I always make a double batch. This cultured almond feta keeps beautifully in the refrigerator for several days, and having a jar ready to crumble over salads, roasted vegetables or grain bowls makes healthy eating effortless.

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Print Recipe

Ingredients

Scale 1/2x1x2x3x

For the plant-based feta

1 1/2 cups blanched almonds, soaked overnight and drained

1/2 cup freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

1/4 cup water

1–2 cloves garlic, peeled

1 teaspoon salt

1 probiotic capsule, powder only (discard the capsule)

For the salad

1 red radish, finely sliced on a mandolin

4 cherry tomatoes, quartered

1/4 cup sunflower sprouts

1/4 cup toasted mixed seeds and nuts (sesame seeds, pepitas, sunflower seeds and pine nuts)

Edible flowers, to garnish

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Instructions

1. Place almonds and remaining ingredients in a high-speed blender.
2. Process until smooth.
3. Line a medium-sized mixing bowl with a double-folded layer of clean cheesecloth.
4. Spoon almond feta into the cheesecloth.
5. Gather the edges of the cheesecloth into a bundle, like an ol’ fashioned Christmas pud.
6. Secure with a rubber band or tie with natural string.
7. place a colander or sieve underneath your cheesy bundle.
8. Place back into the mixing bowl.
9. This will allow any excess moisture to drain off. Chill overnight.
10. Next day, remove from cheesecloth, either discard or wash cheesecloth. Transfer to a mixing bowl, adjust seasoning as required.
11. Store in a butter dish as I have or a sealed glass container in the fridge.
12. Use within 5 days.

Notes

• Use blanched almonds for the creamiest texture and classic white feta appearance. If using whole almonds, remove the skins after soaking.
• Soak the almonds overnight to soften them and achieve a silky-smooth consistency when blended.
• Blend until completely smooth. A high-speed blender will give the best results, with no graininess.
• Taste before culturing. Adjust the lemon juice and salt to suit your palate—the flavour will mellow slightly as it cultures.
• Allow time for the magic to happen. Fermenting overnight develops a more authentic tangy flavour, so don’t rush the process.
• Store in olive oil. Once set, cover the feta with extra virgin olive oil and fresh herbs to keep it moist and add Mediterranean flavour.
• Serve at room temperature. Remove the feta from the refrigerator 15–20 minutes before serving for the best flavour and creamy texture.
• Think beyond salads. Crumble it over roasted vegetables, pasta, grain bowls, pizzas or avocado toast, or serve it on a grazing board with olives, roasted peppers and sourdough.

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• Prep Time: 48 hours
• Category: Plant-based
• Method: Ferment
• Cuisine: Plant Based

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