Description

This baked almond feta is a creamy, tangy, and satisfying cheese alternative made from almonds, perfect for vegans and those avoiding dairy.

Ingredients

Units Scale

1 1/2 cups blanched almonds
1/4 cup fresh lemon juice
1/2 cup water
3 tablespoons olive oil
2 cloves garlic, roughly chopped
1 teaspoon 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: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 1g
Sodium: 240mg
Fat: 10g
Carbohydrates: 5g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg