Step 1

Cheese: Set a 9x5-inch loaf pan close to your work area.

Step 2

In a small bowl, whisk the chickpea flour, salt, 3/4 cup of the water, nutritional yeast and lemon juice until blended and smooth.

Step 3

In a small saucepan, bring the remaining 3/4 cup water to a boil. Reduce the heat to low and whisk in the chickpea mixture. Cook, whisking constantly, for 7 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the loaf pan, smoothing the top.

Step 4

Cool the cheese to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).

Step 5

Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board and cut into 3/4-inch cubes.

Step 6

Marinade: In a covered container or large mason jar, combine the marinade ingredients. Add the cheese; tightly cover and turn to coat. Let marinate at least 30 minutes before using. Store the feta in the marinade.