This vegan feta almond cheese is a favorite recipe I’ve been making for at least fifteen years. Everyone who tries it loves it. Although it’s not an exact replica of dairy feta, this vegan version offers a tasty feta-like flavor suitable for many dishes. Its creamy, rich texture and savory tanginess make it an excellent alternative to traditional feta.
Does vegan feta taste like feta?
Please do not expect that vegan feta will be an exact substitute in taste, texture, or cooking behavior for animal produced products. 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, when baked, this vegan feta has its own benefits as it get’s a richer and 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 of this vegan almond feta because it goes fast! Thankfully, I’ve found it freezes well, making it easy to prep ahead.
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 some for later.
What works best for me is keeping the vegan feta raw throughout the week. However, when I thaw it from the freezer and use it on crackers or crudités, Iprefer to bake it for a richer, toastier flavor. Of course, everyone has their own preference, but this method works best for me.
How can I use this almond feta cheese?
Vegan feta cheese is a delicious and healthy way to add almonds to your diet. The raw almond feta cheese is vegan and gluten free making it a great option for those with dietary restrictions.
While this cheese is perfect on its own, it also pairs wonderfully with salads and various 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. Both these appetizers are completely raw.
One of my favorite entrees is the Vegan Raw Salmon Roll. 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, if you choose. It won’t melt but becomes a toastier cheese flavor.
Easy Way to Serve Almond Feta Cheese
Simple Easy and Delicious
Baked Almond Feta on Garlic Toast
Vegan Raw Almond Feta Cheese
Equipment
- Blender
- Strainer
- Coffee Filter or cheese cloth
- Bowl
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
- To soften almonds and keep raw, soak the almonds for about 8 hours or overnight. After soaking, rinse well. The soaking makes the skins come off easier. If you decide to 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.
Tastes great! The cheese makes a terrific dip, too.
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!!