Jack and I have been dairy-free for over a year now, and the thing I miss the most is cheese. I’ve made cashew cheese before, but when I found out about almond feta I was excited to try something different. This cheese ended up really tasting like feta- creamy and with a little lemon zing. I think it would be even better with some fresh chopped herbs added in. I did the lazy version and bought ground almonds from trader joe’s, but you can make it with whole almonds too. If you use blanched almonds the cheese will look nice and white, but my ground almonds were brownish because they had the whole almond and it still tasted good. I followed the recipe below and let the cheese sit in cloth overnight to release extra water, but it barely released any so I think next time I will be even lazier and try skipping that step
*Update: I tried adding a bit less liquid and not straining the cheese and it turned out fine! Also I tried not baking it and it’s more the consistency of a dip but still tastes great!
1.5 cups ground almonds
1/4 cup lemon juice (this makes it pretty lemony, use less if you want it milder)
1/2 cup water
3 Tbsp olive oil
2 cloves garlic, minced
1.5 tsp salt
-blend everything in the food processor until it’s very smooth for a few minutes
-then put it in 3 layers of cheese cloth or a layer of a cotton cloth and make it into a ball (you can tie it with a string or rubber band), and leave it over a strainer in the fridge for 12 hours
-the next day take the ball out of the cloth and put it in an oiled dish and bake for 40 minutes at 200 degrees until browned slightly
It’s delicious on a salad, with crackers, on a sandwich, and would probably be great on pizza too!