ALMOND FETA
Are you intolerant to dairy or whey? Are you Vegan/Paleo or experimenting with Vegan/Paleo? Are you generally interested in trying different, healthy recipes? This Vegan Feta using Almonds is for you!
Personally, I just discovered that I have a sensitivity to Whey so I’ve been searching for different options where I would normally have used dairy products.
I love this feta marinated in Olive Oil with garlic, pepper and other herbs. It’s a beautiful addition to salads, cheese platters, crumbled over roast vegetables – anywhere you would use regular Feta Cheese!
Recipe Type: GF, DF, RSF, V, Paleo
Serves 15
Time 30 min cook time, overnight for soak/rest time
Almond feta chunks, marinading in gorgeous local Camillo EVOO, garlic, pepper and rosemary.
Ingredients:
- 1 ½ C raw almonds, soaked for 12 hours or overnight (you could alternatively use cashews or brazil nuts here)
- Optional – 2 T nutritional yeast (brewer’s yeast)
- 2 cloves garlic
- 3 T lemon juice
- 3 T EVOO
- salt to taste (about 1 tsp, it’s feta, it’s supposed to be salty!)
- 1 C water
Method:
- Add the almonds and water into food processor or blender and blend well until all combined.
- Add all other ingredients and process.
- Transfer to a nut milk bag/cheese cloth/tea towel lined bowl and squeeze out the liquid.
- Wrap an elastic band around the open end and keep a container underneath to collect any juices. You can use the liquid in other recipes – it makes for a great addition to dips and soups.
- Leave almond cheese overnight in the fridge.
- The next day, preheat oven to 160C, and line a tray with baking paper. Mould the cheese into a round about 1 inch thick. Add some holes in the top with a tooth pick.
- Bake for 30 mins, or until cracks start to appear on the top.
- Let cool and cut into cubes or leave as a whole piece. Store in an airtight container in the fridge for up to two weeks.
- HOT TIP My favourite way to store it (which also makes it last longer) is to place the cubes into a glass jar with a clove or 2 of garlic, a sprig or 2 of rosemary and a few whole peppercorns then cover with Extra Virgin Olive Oil (very Meredith Dairy -esque)! I love Camilo Olives for EVOO. The Oil gets infused with the delicious flavours and makes for a great dressing!
- Use in salads, as a topping for roast veggies, as a side for your breakfast eggs. For a parmesan effect crumble the feta into smaller crumbs.