Almond feta

While sitting in a sofa at the Uddebo fermentation festival we had a discussion about nut-cheeses. I was curious about fermented nut cheeses, like soaking seeds/nuts, mixing them with a starter like the liquid from sauerkraut and letting it ferment for a while in room temperature. Last week I tried it and it was ok, nothing magnificent just ok, so you won’t see a recipe here. While speaking about cheeses though a girl at the festival said that you can make almond feta. This is not a ferment, rather baked and grinded almonds. Tried this recipe as well, without any real hopes of it turning out good. Tried it just for the sake of it. It was amazing, might be the best spread for a sandwich ever. This recipe will be included. Indulge.


Almond feta
What you need
  • 1 cup of soaked almonds (blanched and peeled if you want it to be paler)
  • 4 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 tsp salt
How to do it
  1. Mix all ingredients in a blender until smooth, add just enough water so it will blend without sticking to the sides of the jar.
  2. Using a cheese cloth place the almond mixture in it, fold it over, place it in a colander over a bowl and allow the water to drip overnight.
  3. In the morning it will be firmer.
  4. Heat the oven to 200C or 400F. Add the mixture to a small heat resistant bowl, and place it in the oven. As soon as it starts to brown on the top, remove it from the oven, mix it, and place it in the oven again. Repeat 3-4 times. This will make the almonds creamier.
  5. Remove from oven and allow to cool.
  6. You epic vegan almond feta spread is done.




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