This nut cheese had some flaws, but I’m posting it because the faults lie in my execution, not with the recipe itself.
I was excited to come across this almond feta, as it reminded me of the incredible baked cashew cheese I made ages ago. Unfortunately, I didn’t pay close attention to the instructions.
My first mistake was soaking the almonds first and then adding them to the blender. The second was drying the cheese out at a low temperature for several hours, instead of baking it at a high temperature for a shorter time. This made the whole thing dry and crumbly.
Well, lesson learned. But I enjoyed this cheese nevertheless – the flavour was mellow and tangy at the same time, plus it’s versatile so I could add in different herbs and spices to change things up.
I’ll be sure to make this properly next time!
Baked Almond Feta
From Maple Spice
1 ½ cups ground almonds
¼ cup lemon juice
½ cup water
3 tbsp olive oil
2 cloves garlic, minced
½ tsp salt, or more to taste
Toss everything in a blender and blitz until super creamy and smooth. Stop and scrape down if needed. Taste and add more seasonings to taste.
For the rest of the recipe, head on over to Maple Spice for the step-by-step photo tutorial.
wow, this looks so good! Ever since giving up dairy feta cheese is definitely one I miss. I definitly have to try this!
It doesn’t taste exactly the same as feta, and I put in a little less salt so it wasn’t as salty as feta. Then again, it’s been so long since I’ve had real feta I don’t quite remember what it tastes like!
As long as it has a similar consistency (or at least an interesting one) and that slight bitter tang, I would be over the moon for it. Definitely going to try it once I can procure some almond meal.
Don’t wait for almond meal if you have whole almonds! I made it by the original recipe which uses whole blanched soaked almonds. Mine is here: http://zerbert.wordpress.com/2011/11/15/vegan-almond-feta-cheese/ Looks like yours had almond skins in it too, maybe hat changed the texture as well? Mine was dense and creamy, slightly crumbly