what is nut-based feta?
Feta without dairy sounds like a contradiction until you remember what people love about feta: the tang, the salt and the crumble. 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 that clean, tangy, salty bite. We make it on a base of almonds instead: lemon brings the tang, salt and brine shape it, and it is set by hand into something you can crumble.
That is why we call it almond feta rather than a ‘substitute’. Nothing in it is pretending. The tang is real lemon, not added flavouring.
how ours is made
Every batch starts with almonds we blend by hand in Mumbai with lemon and pink salt, the way we have since 2017. The 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: nothing is added to make it last, 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.
Break of Dawn’s plant-based cheese was voted India’s No.1 Plant-Based Cheese at the Vegan India Conference 2026.
