Baked Almond Feta Cheese
Prep. Time
30 minutes
Cook Time
5 minutes
Servings
4.5oz/150g
Difficulty
Challenging
Gluten-Free, Soy-Free, dairy-free, egg-free
Oven
Cooking required:
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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.
Ingredients
1 cup raw slivered almonds
2 cups water
1 tbsp Italian seasoning
1 tsp salt
1 garlic clove, peeled
Instructions
**You'll need a yogurt filter (see pictures) for this recipe**
Add the almonds and water to a powerful steel-blade blender or food processor, and blend for about 5 minutes until the mixture looks very smooth and milky.
Pour the mixture onto a yogurt filter. Then, using a teaspoon, gently stir the top compartment (above the mesh) to encourage the almond milk to filter through to the bottom compartment. This will result in a smooth & milky fraction on the bottom compartment, and a thick solid pulp on the top compartment.
Important: Keep the bottom smooth almond milk for an easy spreadable almond cream cheese recipe (here).Scoop the pulp from the top compartment, and place it back in a blender.
Add the garlic, herbs and salt, and blend for about 30 seconds.
Meanwhile, transfer the milk from the bottom compartment back to the yogurt filter, and place it in the fridge for about 2 hours. The cheese will drip a little and dry further.
Approximately 15 minutes before baking the cheese, turn on the oven to 380F/190C.
Pull out the mesh compartment, and gently but quickly turn it upside down onto a flat oven-safe baking dish.
Spray the cheese with olive oil, and place it in the oven.
Bake the cheese for 30 minutes or until the cheese is slightly golden.
Keep refrigerated for up to 3 days.
Notes
For a more molded looking cheese, scoop the thickened cheese from the filter into a cheese mold (or a small container lined with cheesecloth). Press gently to form the shape, and refrigerate overnight.
