|Tangy vegan cheese that can be cut into soft cubes and placed on top of salad or spread on crackers.|
|Yield||about 2 cups|
|Time||15 minutes hands on, plus time to drain, bake, and chill|
|Directions||Purée everything for at least 5 minutes, until smooth and creamy. Add a little more water if needed.
Scrape into the nut milk bag or cheesecloth, close/wrap into a ball, and gently squeeze out some liquid.
Place the bag in the colander, set over a bowl to catch any drips, and refrigerate for at least 8 hours.*
Preheat oven to 250 and lightly oil the baking dish.
Spread the almond feta evenly into the dish, cover with foil, and bake for about 40 minutes, until dry and firm.
Let cool, then refrigerate for at least 2 hours.
Gently cut into cubes, or use as a spread or dip.
Optional: I don’t think it’s necessary, but if you like, you can combine an extra ¼ c oil with 1 T fresh thyme and 1 t fresh rosemary in a small saucepan and heat for 2 minutes. Let cool, then drizzle over the feta.
|Notes||* If you don’t mind giving your blender a workout, you can save time by skipping the draining step: use half as much water, then spread the almond paste in the baking dish and bake.
For a firmer, less tangy cheese, try Almondetta.
Adapted from the recipe for "Almond Feta Cheese with Herb Oil" in the April 2009 issue of Vegetarian Times – subscribe.
More: Mock cheese and dairy
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