Does vegan feta taste like feta?
This is vegan, feta cheese is a favorite recipe that I’ve been making for years. Everyone who tries it loves it. Although, this vegan feta is not an exact replica of dairy feta cheese, this vegan cheese has a yummy feta cheese flavor that can be used in many dishes. The flavor is creamy and rich, with some savory tanginess that makes it a good vegan alternative for feta cheese.
Please do not expect that vegan feta will be an exact substitute in taste, texture, and cooking behavior of an produced animal product. It does well in adding those feta-like flavors by itself or in recipes, but it won’t bubble and melt like dairy cheese when cooked. However, this vegan feta has its own benefit that when baked, it get’s a richer, toastier flavor.
Regardless, if you keep this recipe raw or baked, it is yummy!
Can I freeze vegan almond feta cheese?
Yes! I often make double and triple batches. It goes fast, but I found it does freeze well.
Having food prepped for the week is a big advantage. So, when I make this recipe, I make quite a bit. Ideally, I like to make enough to last the week and freeze for later.
What works for me, is to keep the vegan feta raw for the week. But when I thaw this vegan feta cheese from the freezer and using it on crackers or crudités, I’ll bake it. Everyone will have their preference, but mine that is how I do it.
How can I use this almond feta cheese?
Vegan feta cheese is healthy and is a great way to get almonds in your diet. The raw almond feta cheese is vegan and gluten free..
This cheese is perfect by itself but goes well in salads and recipes. On salads it is easy to crumble on top. It also spreads nicely, so it can be served with crackers or on a cheese platter. I enjoy it on garlic bread (gluten-free, of course!) and in recipes. If you want to try the raw almond feta in some recipes here are my favorites.
You will not want to miss the appetizers: Cucumber Feta Beet Bites with Basil or Marinated Beet with Feta and Mint. My absolute favorite raw entree is the Vegan Raw Salmon Roll. All of these recipes are raw! The raw almond feta cheese goes well in other raw recipes, as well as on toast and crackers. It’s a great spread to put in a sandwich or add to a veggie burger. It can also be baked with if you choose. It won’t melt but becomes a toastier cheese flavor.
Raw Almond Feta
Equipment
- Blender
- Strainer
- Coffee Filter or cheese cloth
Ingredients
- 1 1/4 cups almonds (pre-socked and peeled)
- 1/4 cup lemon juice
- 1/2 cup water
- 2 tbsp olive oil
- 2 cloves garlic
- 1 1/8 tsp salt
Instructions
- Soak the almonds for about 8 hours or overnight. After soaking, rinse well. The soaking makes the skins come off easier. The skins have a more bitter taste and there will be light brown flakes in your cheese. If you keep the skins on see notes below.
- Put almonds and all ingredients in high speed blender and blend until smooth.
- Place a strainer into a bowl with a coffee filter in it. You can use several coffee filters, slightly overlapped, to cover it the strainer (or you can skip the coffee filter and use a cheese cloth if you prefer). Pour the cheese mixture from blender into the coffee filter or cheese cloth. Cover coffee filter or if using cheese cloth twist into ball and tie with a rubber band. Let drain overnight or for 2 – 3 hours.
- Once drained, scoop out into a storing container or containers.
Notes
A Little Bit More About Vegan Feta Cheese
If you want to step it up a notch, while serving the almond feta cheese, add some herb oil. Thyme, dill, or rosemary are all good choice. Simply add about 1/8 cup oil and some herbs. Let marinate while cheese is draining. For more concentrated taste, heat on low for a few minutes in saucepan. If you’d like to keep it raw then put in dehydrator while cheese is draining. Drizzle the herb oil over the cheese when served.
I absolutely LOVE this recipe! I thought I’d “like” it, but WOW. “Like” is an understatement, which seems funny to say about something so “simple.” 🙂 I think I liked the feta even better after freezing and eating the leftovers! Maybe it melded the flavors or something. 🙂 Plus it’s so healthy, pretty sure especially for the liver, which is a big deal in today’s toxic world. Highly recommend this recipe!!