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 (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