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

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.

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

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Vegan feta cheese - Almondetta