This recipe is very simple, although it does require a long-prep period: first an overnight soak of the nuts and then an 8-hour draining/fermenting period. But as those are both entirely passive processes, this nut “cheese” is actually super easy and fool-proof. Now you can enjoy a delicious feta-like spread with no lactose, no dairy and zero cholesterol or saturated fat.
I know it might sound a bit strange, but try it. Even confirmed cheese lovers have proclaimed Baked Almond Feta to be a unique and delicious taste treat!
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Baked Almond Feta
- Total Time: 24 hours 40 minutes
- Yield: 8-10 servings
Description
This baked almond feta is a creamy, tangy, and satisfying cheese alternative made from almonds, perfect for vegans and those avoiding dairy.
Ingredients
- 1 1/2 cups (360 ml) blanched almonds
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, roughly chopped
- 1 tsp salt
Instructions
- Soak the almonds overnight in a bowl of water to cover them completely.
- Drain the almonds and place them in a blender with lemon juice, water, olive oil, garlic, and salt.
- Blend until the mixture is smooth and creamy.
- Line a strainer with cheesecloth and place it over a bowl. Pour the almond mixture into the cheesecloth.
- Gather the edges of the cheesecloth and twist to close. Secure with a rubber band or string.
- Let the mixture drain and ferment at room temperature for about 8 hours.
- Preheat your oven to 200°F (93°C).
- Transfer the drained almond mixture to a lightly greased baking dish.
- Bake for 40 minutes or until the top is firm and slightly golden.
- Let cool before serving. Enjoy as a spread or crumble over salads.
Notes
- For best results, use fresh lemon juice for a brighter flavor.
- Store the baked almond feta in an airtight container in the refrigerator for up to a week.
- Serve as a spread on bread or crackers, or crumble over salads for added flavor.
- The fermentation process enhances the tanginess, so don’t skip it.
- Prep Time: 24 hours
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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Frequently Asked Questions
Why does this recipe take nearly 25 hours if the ingredient list is only 6 items?
Almost all the time is passive: the blanched almonds soak overnight in water, then the blended mixture drains and ferments at room temperature in cheesecloth for about 8 hours before a 40-minute bake at 200°F (93°C). These are entirely passive processes — you only need about 10 minutes of hands-on effort total. I find it super easy and fool-proof.
Why is the fermentation step important — can I skip it?
Don’t skip it. The fermentation process enhances the tanginess — without the 8-hour room-temperature drain and ferment, the spread will taste blander and won’t develop the acidic, feta-like bite that makes this work as a cheese substitute.
How long does it keep and how should I store it?
Store the baked almond feta in an airtight container in the refrigerator for up to a week. Use it as a spread on bread or crackers, or crumble it over salads.
Left it hanging in the cheesecloth overnight instead of the eight hours and it was still great.
This was so easy, i made it dairy free for my sister and it came out great. Thanks for the recipe!