Almondetta - Vegan Feta Cheese Recipe

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
Tools	food processor small saucepan whisk rubber spatula glass or ceramic container with lid
Ingredients	2 c blanched almonds (long soak) 1/3 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)
Directions	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 1/3 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.
Notes	Almondetta is firmer and less tangy than my almond feta. Recipe adapted from The Veganopolis Cookbook (read my review). Buy it: Amazon.com \| Amazon.co.uk More: Mock cheese and dairy
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