Hi friends and welcome once again in my kitchen! Feta cheese is a stable on every Greek table during lunch or dinner. So I had to create my own vegan version of it! This almond feta cheese is easy to make, crumbly as feta cheese, tangy and perfect for every meal! It even goes great in a greek cheese pie or spanakopita! Try it out and let mea know what you think!
EASY CRUMBLY ALMOND FETA CHEESE YOU WILL LOVE
Course: Vegan CheeseCuisine: GreekDifficulty: 2/5Servings
10
servingsPrep time
minutes
25
Cooking time
50
minutesWaiting time
12
hoursEasy, tangy and crumbly almond feta cheese
Ingredients
160 gr raw almonds
2 1/2 tbsp fresh lemon juice
3 tbsp olive oil
1 small garlic clove
1 1/2 tsp salt
2 tbsp nutritional yeast
1 tsp white miso paste*
1/2 tsp apple cider vinegar
150 ml water
Directions
- Soak the almonds for at least 6 hours or over night. Drain them and soak them for 5 minutes in boiling water in oredr to peel them.
- Add the almonds in a highspeed blender with all the rest of the ingredients. Blend until a creamy (yet a bit grainy) consistancy. Stop to scrap sides down if needed.
- Transfer the mixture to a colander lined with a cheesecloth and squeeze down. Twist the ends of the cheese cloth on top. Put the colander on a conatiner so it collects the liquids. Transfer the conatiner in your fridge and keep it there for at least 12 hours.
- After 12 hours our cheese is ready. It will have a creamy consistancy. If you wish a more crumby consistancy Pre-heat your oven to 150°C. Lighty oil a baking tray, shape the cheese in a ball and transfer it in the tray. Bake for about 50 minutes.
- Once ready let cool and transfer to your fridge to firm up.
Notes
- The miso paste will add a nice tangy kick to the cheese but can be omitted.
If you have any questions or just want to say hi drop your comment below!
Happy cooking!
