Let me introduce you to a beloved recipe for vegan feta that I have been preparing continuously for years at any time of the year! This vegan feta is made from almonds, is as versatile as “the original” (use it with pasta, in a spread, salads, whatever), and also tastes similar, if not better; nice and flavor-full, but neither too strong nor artificial. In any case, for me, it is the best (vegan) feta cheese ever, much more than just a vegan substitute!
Although you can already buy delicious and relatively inexpensive vegan feta, I always make it myself. In addition to almonds, it consists of a few other simple, healthy and inexpensive ingredients. It is also uncomplicated to prepare: mix, wait, bake (more or less).
As it’s a plant-based cheese recipe, it is of course dairy-free but also soy-free (without tofu) and gluten-free. In any case, this homemade almond feta recipe proves that making vegan cheese yourself is easy, cheap, healthy and so delicious! Who said, that vegan means renunciation?
When I went vegan in 2013, it wasn’t such a joy game for me at first. After all, I was really addicted to dairy and cheese. Although in Vienna there were already the first vegan alternatives on the market, I, unfortunately, have to say that one was more horrible than the other. Some were edible covered with tons of other stuff (like on a pizza), and some were just gross. Apart from the fact that you had to drive all the way through Vienna and then shelled out a fortune.
By the way, if you’re curious as to why I decided to go vegan despite my love for dairy products and the lack of tasty alternatives, feel free to read about it on my “About Me” page.
Due to the lousy offer, I soon started to try several vegan cheese recipes. And unfortunately – also here, some results ended up in the trash. Vegan Gouda, Mozzarella, Parmesan – I’ve already tried quite a few recipes.
I will gradually summarize my favorites that have survived my critical examination for you on this blog. One of them is this vegan feta made from almonds (blanched almonds to be exactly, and lemon juice, olive oil, garlic, water, and salt, and if you like herbs to put on top or inside).
Or, or, or, …
The almond feta cheese not only tastes heavenly, but is also versatile. You can use it anywhere you would use “real” feta. It can be sliced, but also spread on a piece of bread, like a feta cream cheese spread. It is actually firmly baked, but it’s texture is a little softer than feta.
I often serve it on the breakfast table, just as it is. And also at any other time of the day too. It’s so tasty to crumble the almond feta over pasta. It also tastes great with roasted vegetables. Or to top off your tzatziki. I have already baked the vegan feta in a spanakopita (Greek spinach strudel) and like to eat it together with the delicious Greek spinach rice spanakorizo or with fasolakia, a green bean stew. A pizza would also be a good fit.
It’s also great in a salad, like a greek salad, or in this watermelon cucumber feta salad, stuffed into a quiche or zucchini, or added to your sandwich. I’m sure it would also be a worthy addition to the “Baked Feta Pasta” that went viral on TikTok a while back. Or or or … It goes with so many dishes. Making vegan almond cheese yourself definitely pays off.
Thank you, thank you!
I would love to claim the credit for this vegan feta recipe. But it wouldn’t be fair. Because it’s from Debbie at Maplespice and it’s one of the recipes I haven’t actually changed. And actually, it isn’t really her recipe at all. That’s just where I discovered it. She got it from food.com and the food.com poster supposedly got it from the Vegetarian Times magazine, which no longer exists. Whoever invented it: thank you, thank you very much for this revelation!
Let me know if you are as in love with the recipe as I am, as well as how and with what you ate the feta!
- 200 g (7 oz or 1.5 cups) blanched almonds
- 80 ml (2.7 oz or 5.5 tbsp) lemon juice (about 2 to 3 lemons)
- 170 ml (5.7 oz or 0.7 cup) hot water
- 4 tbsp olive oil (plus about 1/2 tbsp more for the baking pan)
- 2 garlic cloves, peeled
- 1 3/4 tsp salt
Dill Oil (optional)
- 1 tbsp dill (see notes)
- 2 tbsp olive oil
- 1 small clove of garlic
- some dried chilli flakes
- In the blender jug, soak the almonds in hot water for about 15 minutes. The water is then thrown away.
- Then add lemon juice, olive oil, peeled garlic cloves, and salt, and blend *) (this is my latest strong and budget-friendly big blender love) everything to a creamy mass.
- Line a cheesecloth *) in a colander and place the colander over a bowl or saucepan.
- Now pour the mixed mass onto the cloth.
- Gather the cloth sides together and knot them with a rubber ring.
- Place the bowl with the colander on it in the fridge for about 12 hours. Hardly any liquid will drip off. The cloth is much more likely to absorb the liquid. Now the previously creamy mass becomes firmer.
- Preheat the oven to 180 °C (circulating air).
- Spread some olive oil on the bottom of a baking pan (I use my large square ceramic baking pan) and place the “cheese” ball (without the cloth) on top.
- Bake for about 45 minutes until the top is browning and beginning to crack.
- Optional - before serving: Chop the dill and sauté briefly with the olive oil, chopped garlic, and, if you like, some chili. The dill will be nice and crispy. Put the dill oil on top of the vegan feta.
Instead of dill, you can also use other herbs, such as oregano or rosemary. And at the end of the baking time, roast a bunch of cocktail tomatoes next to the feta, mmmh. Of course, you can simply omit the herbs, or use them directly in the mixture.
Did you try this recipe?
|I would love to see the result. Please do not forget to tag me on Instagram: @plantbased.redhead.cooks|