A tangy marinated vegan feta cheese that works fabulously spread on sandwiches or cubed in salads.
Drain your almonds and place the almonds in your blender with two cups of fresh water and puree until absolutely smooth.
Heat the almond mixture in a sauce pan stirring often and being sure not to burn. You want the almond mixture to be very hot to the touch but not boiling.
Make sure the almond mixture is around 85°C or 185°F when you add the acids (vinegar/lemon juice). In a large shallow bowl place the lemon juice, vinegar and salt. Pour your hot almond mixture into the bowl. Give it a good stir and leave it untouched in the bowl on the counter for 30 minutes.
Line a sieve with cheese cloth or a clean unbleached white t-shirt and place it over a bowl to catch the whey. Pour the curdled almond mixture into the sieve and allow the whey to drip away into the bowl below. After about an hour pour out the whey and replace the bowl beneath.Fold the cloth over the top of the "cheese" and weigh down with a small plate and a can of beans to press on the "cheese" and release more water.
Allow to sit for three hours, pressing now and again on the weight to release more liquid.
Line a small loaf pan or ramekin with foil and heat your oven to 200 Fahrenheit. Place the cheese into a small bowl and add the miso, garlic, nutritional yeast and lactic acid if using. The lactic acid adds more sour tang to the final product. Stir well and blend with an immersion blender till smooth. Now taste and let your palate be the guide to adding more flavor.
Stop. I just want to reiterate that your own palate should be your guide. I don't want to hear that it wasn't salty, funky tangy, or sour enough. This is your moment.
ADD more lactic acid, or lemon juice, if you want more sourness.
More Nutritional yeast if you want more cheesy-ness.
More salt if you crave more saltiness.
More MISO if you want it funkier.
Scoop into the prepared tin foil lined loaf pan pressing down on the "feta" and smooth the top. Bake for 40 minutes in the center of your oven until dried out and firm enough to hold it's shape. Again this is your moment. Every oven is different, your pan might be different dimensions then mine, and your memory of the firmness you want your feta to be is different. Test the firmness with your finger and if it is too soft, bake it for longer.
Remove from the oven. Allow to cool. Remove from foil and serve with herbed marinade or better yet remove the Almond Feta from the foil and place into a container and pour the marinade over. Refrigerate and use as needed for salads.
This will make more marinade then you need for this purpose. The extra is wonderful in salads or tossed with freshly boiled potatoes. Divine.
Whisk all of the marinade ingredients together until emulsified.