This creamy, feta-style cheese made from almonds is firm enough to cut and crumble.

Yield: 2¼ cups

Time: 15 minutes, plus time to soak and chill


  • food processor
  • small saucepan
  • whisk
  • rubber spatula
  • glass or ceramic container with lid


  • 2 c blanched almonds (long soak)
  • ⅓ c plus 2 T water, divided
  • 1 T olive oil
  • 1 T lemon juice
  • 1 T salt
  • 1½ t white pepper
  • 2 t bread crumbs (optional)
  • pinch cayenne pepper
  • 2 T agar powder (or 6 T agar flakes)


Place almonds, 2 T water, oil, juice, breadcrumbs, and spices in the food processor. Pulse a few times, then process until creamy, about 2 minutes.

Combine ⅓ c water with agar in the saucepan, and whisk until it comes to a boil. Reduce heat and simmer for 2 minutes, stirring frequently, until thickened.

Immediately add to food processor and blend.

Scrape mixture into the container and smooth the top.

Chill for at least 2 hours, until firm.


Almondetta is firmer and less tangy than my Almond feta.

Veganopolis cookbookRecipe adapted from The Veganopolis Cookbook (read my review).

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More: Vegan cheese recipes


Abbreviations  |  Conversions  |  Cooking tips

Vegan feta cheese - Almondetta