One of the biggest challenges faced by the lactose-intolerant and vegans alike, is the desire for cheese.
By Emily Segal
One of the biggest challenges faced by the lactose-intolerant and vegans alike, is the desire for cheese. Before I became a vegan, I had no idea that you could actually make cheese without dairy at all – just from nuts and seasonings! Thankfully, necessity being the mother of invention, I learned how to make a cheese out of nuts that is so tasty that my cravings are satisfied.
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!
- 1½ cups blanched almonds
- ¼ cup fresh lemon juice
- ½ cup water
- 3 Tbsp olive oil
- 2 cloves garlic, roughly chopped
- 1 tsp salt
- Soak the nuts overnight in a bowl of water to cover.
- Drain the nuts and place in the blender with the remaining ingredients.
- Blend until smooth.
- Place mixture in cheesecloth and close up.
- Place cheesecloth in a strainer over a bowl.
- Place in refrigerator overnight.
- The next day, drain off any liquid.
- Turn mixture out of cheesecloth into an oiled oven-proof bowl or dish.
- Bake in a pre-heated 350F/ 180C oven for 40 minutes or until the cheese is firm and the top is beginning to crack, dry and turn golden.
- Serve warm or let cool and store in fridge.