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)
- 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)
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 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.
Notes
Almondetta is firmer and less tangy than my Almond feta.
Recipe adapted from The Veganopolis Cookbook (read my review).
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More: Vegan cheese recipes
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