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This almond feta is the perfect plant-based alternative for sprinkling on salads, pizzas, or anything you would enjoy feta on. I was never a big cheese eater, but once I went vegan, I started to crave it. Feta was my favorite cheese. Salads with feta, chive cream cheese, etc. Yum. I had such a bad craving the other day - I managed to make almond feta from scratch and it tasted so much like the real thing! This almond feta is super simple to make and is great to put on salads, sandwiches, veggies, and more! Keep it in the fridge for when those cheese cravings strike! This almond feta is super simple to make and great on salads, sandwiches, veggies, and more! Keep it in the fridge for when those cheese cravings strike!

5 Ingredient Almond Feta Cheese [Vegan]

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Serves

2 cups

Ingredients

  • 1 1/2 cups raw almonds
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 2 tablespoons and 1 teaspoon lemon juice
  • Salt to taste
  • 1 1/2 cups water

Preparation

  1. Soak Almonds in 2 cups very hot water for 2 hours.
  2. Skin almonds.
  3. Add the almond kernels & water into a food processor. Make a smooth paste.
  4. Add the other ingredients to the food processor and process until smooth(if you need extra water-add 1 Tbsp at a time)
  5. Transfer to a colander lined with a cheesecloth and squeeze down starting from the open end.
  6. Now, wrap an elastic band on the open end (tight) and keep a container underneath to collect juices [The creamy cheese milk can be added to salads or to my cheesy hummus]. Leave it overnight refrigerated. The next day you will find a big mass of almond cheese inside the cheesecloth.
  7. Preheat the oven to 325°F.
  8. To shape them, you could transfer to a cling-wrapped bowl.
  9. Line a tray with baking paper and flip the bowl onto the tray. Carefully, remove bowl & cling wrap and you will see the cheese sit there on the tray
  10. Bake for 20 minutes. Remove, Make some deep pits using toothpicks to ease cooking.
  11. Back into the oven, Bake the cheese until the cracks start to appear on the top of the cheese. (It took 30 minutes on a middle-tier oven rack)
  12. Remove from oven and cut into cubes. Store in an airtight container (in a refrigerator). Tastes amazing even after a week.

Nutritional Information

Total Calories: 1347 | Total Carbs: 34 g | Total Fat: 108 g | Total Protein: 56 g | Total Sodium: 40 mg | Total Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Charanya Ramakrishnan

See My Recipes

Dairy-free sweets and meat-free dinners with Indian flair.

I am Charanya, a vegan and gluten-free blogger and founder of Yes, I am Vegan. I am an IT lecturer by day and blogger by night. I have been vegan for three years now and gluten-free, the last year. One common question I get asked is, what do you eat? That's why I started blogging, to show the world, vegan and gluten-free food isn't hard to cook. You just need to look for it.

Comments

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  1. You think that I could eliminate the garlic, decrease the water a bit and use garlic infused olive oil? I am fructose intolerant and can\’t eat garlic but would love to try this as I have a bunch of vegan friends!