notes
what is nut-based feta?
Feta without dairy sounds like a contradiction until you remember what makes feta feta: culture, salt and time. All three work on almonds too.
cheese is a process, not an ingredient
What makes feta taste like feta is not the milk, it is what happens to it. Live cultures ferment it, salt and brine shape it, and time sharpens it into that clean, tangy bite. We run the same process on a base made from almonds.
That is why we call it cultured almond cheese rather than a ‘substitute’. Nothing in it is pretending. The tang is real fermentation, not added flavouring.
how ours is made
Every batch starts with almonds we blend and culture by hand in Mumbai, the way we have since 2017. The cultured base is set, salted and brined, then finished by flavour, natural, basil, chilli garlic, peppercorn, sour cream & onion, podi, or cranberry & pistachio.
It keeps ten to twelve days refrigerated. That is short for cheese, and deliberate: its flavour comes from culturing, not from preservatives, and we would rather it live like the fresh food it is.
what to do with it
Everything dairy feta does: crumble it over salads and grain bowls, fold it into pasta, bake it whole, or put it on a board and watch it disappear. Cold watermelon and mint is the summer move.
In 2026 it was named India’s No.1 plant-based cheese at the Vegan India Conference, judged against every dairy-free cheese in the country, not just the almond ones.