This is not a copy of sheep’s milk feta cheese. If you expect that, you might be disappointed. But if you – like me – find that cheese is one of the harder things to give up when going plant-based, this is a superb substitute, both savoury and crumbly. It takes a bit of work, but for me it was totally worth it. Recipe from vegetariantimes.com.
3 dl almonds
4 tbsp lemon juice
3 tbsp olive oil
1 clove of garlic
1,25 tsp salt
0,5 dl cold water
Bring a pot of water to boil and add almonds. Boil for 2-3 minutes. Rinse in cold water. Remove the peel from all of them. Put the peeled almonds in a bowl and cover with water. Leave to soak for 24 hours.
Rinse the almonds in cold water. Put almonds, lemon juice, olive oil, garlic and salt in a food processor of high speed blender. Add 0,5 dl cold water. Blend until very smooth. This will take at least 5 minutes or more.
Use a cheese cloth or double kitchen towels. Spoon the cheese mixture onto the cloth, bring the corners together and twist to form a ball the size of an orange. Place in a small drain over a bowl to allow moisture to drip down, and place in the fridge for about 12 hours.
Line a tray with parchment paper and a drizzle of olive oil. Transfer the soft cheese onto the tray and flatten carefully to about 1, 5 cm height. Bake in the oven at 100 degrees for about 45-60 minutes, until the top of the cheese is slightly firm. Serve warm or refrigerate.
Use the baked almond cheese in salads, on sandwiches or on a grazing platter.