Almond Feta Cheese

99.99%

That’s how many people I think love cheese in general, or at least that “cheesy” taste. Even though it’s 2018, and there are many brands of cheese on supermarket shelves, of both animal or vegetal origin, I tend to make cheese in the comfort of my own home. Of course, in my case, it’s of vegetal origin.
almond-feta-cheese-boombloom-06

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!

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Make this recipe your own by adjusting servings & units:
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Time to have it ready:
Prep Cook Total
10minutes 30minutes 18 h 40minutes
Nutrition Facts
Almond Feta Cheese
Amount Per Serving
Calories 219 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 319mg 13%
Potassium 9mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 5g 10%
Vitamin C 5%
Calcium 0.1%
Iron 0.02%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 160 g almonds unroasted, blanched, SOAKED FOR 6 HOURS OR MORE
  • 36 ml lemon juice
  • 45 ml extra virgin olive oil
  • 1/2 clove garlic or more
  • 1 teaspoon sea salt
  • 160 ml water

Instructions

  1. Soak the almonds in water for 6 hours or overnight.
  2. Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
  3. Blend on high until the almonds become as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water, 1 tablespoon at a time, until the mixture blends properly.
  4. When smooth and creamy, remove the mixture from the blender into a small sieve that has been lined with fine cheesecloth. Place this sieve over a bowl to catch the draining water and refrigerate overnight. This not only removes the excess water, but also improves the flavor by allowing the flavors to marry.
  5. After the cheese has drained well overnight, carefully invert it onto a lightly oiled baking sheet, removing all of the cheesecloth. You have two options for baking: Bake at 325°F (165°C) for 25-30 minutes for a just set, more spreadable cheese. Alternatively, bake it at 350°F (180°C) for 30-40 minutes for a more set, more crumbly, yet still creamy cheese. You can even keep baking it longer at this temperature for a browned look. It may crack slightly, but the flavor will still be great and the cheese will even be sliceable. I tend to prefer the hotter, longer baking method.
  6. After it cools down, put in an airtight container and store it in the refrigerator. It will firm up a little after chilling.

Recipe Notes

  • Use this recipe as a base and play around with it as you see fit. Sometimes I add some nutritional yeast for a cheesier taste. Or sometimes I add some unroasted cashews or pecans during the blending to produce an even creamier consistency. As is, this cheese is a clean-tasting replacement for something like a light chèvre.
  • Speed things up by using the same amount of ground almonds instead of whole or slivered. This allows you to skip the soaking step and blend immediately.

Share this Recipe

Print Recipe
Print Recipe

Options

Make this recipe your own by adjusting servings & units:
Units:
Servings:
Time to have it ready:
Prep Cook Total
10minutes 30minutes 18 h 40minutes
Nutrition Facts
Almond Feta Cheese
Amount Per Serving
Calories 219 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 319mg 13%
Potassium 9mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 5g 10%
Vitamin C 5%
Calcium 0.1%
Iron 0.02%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 160 g almonds unroasted, blanched, SOAKED FOR 6 HOURS OR MORE
  • 36 ml lemon juice
  • 45 ml extra virgin olive oil
  • 1/2 clove garlic or more
  • 1 teaspoon sea salt
  • 160 ml water

Instructions

  1. Soak the almonds in water for 6 hours or overnight.
  2. Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
  3. Blend on high until the almonds become as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water, 1 tablespoon at a time, until the mixture blends properly.
  4. When smooth and creamy, remove the mixture from the blender into a small sieve that has been lined with fine cheesecloth. Place this sieve over a bowl to catch the draining water and refrigerate overnight. This not only removes the excess water, but also improves the flavor by allowing the flavors to marry.
  5. After the cheese has drained well overnight, carefully invert it onto a lightly oiled baking sheet, removing all of the cheesecloth. You have two options for baking: Bake at 325°F (165°C) for 25-30 minutes for a just set, more spreadable cheese. Alternatively, bake it at 350°F (180°C) for 30-40 minutes for a more set, more crumbly, yet still creamy cheese. You can even keep baking it longer at this temperature for a browned look. It may crack slightly, but the flavor will still be great and the cheese will even be sliceable. I tend to prefer the hotter, longer baking method.
  6. After it cools down, put in an airtight container and store it in the refrigerator. It will firm up a little after chilling.

Recipe Notes

  • Use this recipe as a base and play around with it as you see fit. Sometimes I add some nutritional yeast for a cheesier taste. Or sometimes I add some unroasted cashews or pecans during the blending to produce an even creamier consistency. As is, this cheese is a clean-tasting replacement for something like a light chèvre.
  • Speed things up by using the same amount of ground almonds instead of whole or slivered. This allows you to skip the soaking step and blend immediately.

Share this Recipe

Comments (2)

Can I use almond meal instead of whole almonds? Thanks 😊

Hello Roxanne,
I am so sorry for the delay.🤗 You can use almond meal instead, but may need to reduce the quantity.
Hope this helps!

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