Almond Feta

pennybenjaminBaked Goods, Main Meals, Nourish, Sauces, Dressings and CondimentsLeave a Comment


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

marinaded almond feta

Almond feta chunks, marinading in gorgeous local Camillo EVOO, garlic, pepper and rosemary.


  • 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


  1. Add the almonds and water into food processor or blender and blend well until all combined.
  2. Add all other ingredients and process.
  3. Transfer to a nut milk bag/cheese cloth/tea towel lined bowl and squeeze out the liquid.
  4. 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.
  5. Leave almond cheese overnight in the fridge.
  6. 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.
  7. Bake for 30 mins, or until cracks start to appear on the top.
  8. 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.
  9. 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!
  10. 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.


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