I try to stay as far away as I can from highly processed foodstuffs. I guess you already know the motive. It`s evident when you think about the fact that they are preserved to last months or years on shelves, while the cheese I make doesn`t even last more than 1-2 weeks in my fridge. Wicked, I know, but let`s cut it to the chase, shall we? Almond Feta Cheese. Sounds good, right? I tell you, it`s delicious.
The best part is that you can play with the recipe. You can cover it with minced herbs like parsley, dill, rosemary, and thyme, or crust it with chopped roasted walnuts or hazelnuts, the result will be the same: a cheese made by you with the ingredients of your own choice.
Why “feta” you ask? Because its texture is very similar to the real deal, even though it firms up a little after chilling. I usually use it as a topping for salads, but I like to spread it on rye or buckwheat crackers when I crave a creamy cheese, or eat it as it is. Its crumbly, creamy texture and tangy taste make it a great all-purpose white cheese. I admit, before I decided to follow a plant based diet, for me cheese was like an “addiction” and sometimes I still dream about it. 🙂 However, I could satisfy my craving for cheese with tofu in different flavours, but this recipe is the big prize. It`s like winning at the lottery!
I am so happy I`ve discovered this recipe I am still jumping up and down with excitement ever since. Only those who used to love cheese and then transitioned to a plant-based diet know what I am talking about.
I`ll let you drool at the pictures now, but I am expecting your feedback on this, just so you know. Comment below!