Vegan Almond Feta

Almond feta is a great dairy-free alternative to cheese. Use it as a cheesy dip, sandwich spread, pop it on a cheese board, marinate it in olive oil, bake it for a firmer result, stir it through pasta or crumble over a salad.

Dairy Free Feta

Prep Time: 10 minutes
Soaking: 4 hours
Total Time: 4 hours 10 minutes

Ingredients

Instructions

  • 1. Place all ingredients, including 1 tsp of olive oil only, in a food processor or high-powered blender.
  • 2. Blend until smooth, scraping down the sides as needed.
  • 3. Taste and adjust salt & lemon juice or ACV as needed.
  • 4. Store in a sterilised glass jar, smoothing over the top and covering with extra 1tbsp (or more as needed) olive oil to keep sealed from the air.
  • 5. Keep in fridge for up to a week.

Options for Serving

  • 1. Divide mix in half. Use hands to form into two wheels of cheese.
  • 2. Top with fresh herbs, salt flakes and olive oil to serve with crackers on a cheese board.
  • 3. Finely chop roasted nuts and use to coat cheese in a ball shape for a cheese ball to serve on a nibble board.
  • 4. Place two wheels into oiled ramekins and bake in the oven at 180 degrees for 30-40 minutes for firmer cheese. Store in the fridge in airtight containers.
  • 5. Make flavour variations by blending in fresh or dried herbs, chilli, smoked paprika, dried fruit and nuts, sundried tomatoes and spices.

Notes

Options for Serving

Divide mix in half. Use hands to form into two wheels of cheese.
1. Top with fresh herbs, salt flakes and olive oil to serve with crackers on a cheese board.
2. Finely chop roasted nuts and use to coat cheese in a ball shape for a cheese ball to serve on a nibble board.
3. Place two wheels into oiled ramekins and bake in the oven at 180 degrees for 30-40 minutes for firmer cheese. Store in the fridge in airtight containers.
4. Make flavour variations by blending in fresh or dried herbs, chilli, smoked paprika, dried fruit and nuts, sundried tomatoes and spices.
Tried this recipe?Let us know how it was!
Course Appetizer, Freezer Friendly, Sauces, dips, and spreads, Side Dish, Snack, Special Occasion - Adult Party, Special Occasion - Christmas
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Sesame Free, Wheat Free
Value Paleo, Raw, Vegan, Vegetarian
Author: Kate Parker

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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