Vegan Raw Almond Feta Cheese
Creamy, crumbly Almond Feta Cheese! This raw, vegan, and gluten-free cheese is packed with flavor and a perfect dairy-free alternative. Enjoy it on crackers, in salads, or as a delicious ingredient in your favorite recipes!
Serving Size 6 people
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
* You can leave almond skins on or take the skins off to make Vegan Almond Feta Cheese. This recipe is for taking the skins off. Note that if you choose to leave the skins on they may have a slight bitter taste and there will be light brown flakes in your cheese. If you keep the skins on you will need to add a bit more lemon juice (1 -3 Tbsp.) to counter the bitter and a bit more water (3 -6 Tbsp) to make it smoother. Taste as you add to get the right balance.
I have made the cheese with or without the skins. When I want it smoother and creamier, I take the skins off. When I'm in a rush, I make it with the skins left on. Either way, these go fast in our house, and are enjoyed!