In vegan life reality, plant-based cheese is often very pricey or less ideal in texture or flavor. I always seek opportunities to create my own recipes for cheese that’s clean in ingredients, balanced in flavor, and worth the time I put into making it. This almond baked feta cheese does take a few steps, but none of them are complicated. It’s more about letting the process happen than actively “doing” things the whole time. The almonds give richness and structure. Salt, garlic and herbs sharpen the flavor so it doesn’t taste flat. The result is fresh and mild enough to use in both savory dishes or as an impressive breakfast spread. It’s not instant. But it’s straightforward—and once you’ve done it once, it feels completely doable.