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Vegan Feta made from almonds/almond cheese (with Dill Oil) — Plantbasedredhead

Easy Vegan Feta / Dairy-Free Almond Cheese (with Dill Oil)

Author: Plantbasedredhead
An easy but so tasty vegan feta cheese made from almonds. This vegan feta is dairy-free and soy-free but full of flavors and more than just a substitute.
4,85 from 19 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 12 hours
Total Time 12 hours 50 minutes
Course Basics
Cuisine Greek
Servings 1 vegan feta
Calories 1709 kcal

Useful equipment

Ingredients
 
 

Almond Feta

  • 200 g blanched almonds
  • 190 ml water hot
  • 80 ml lemon juice about 2 lemons
  • 4 tbsp olive oil plus about 1/2 tbsp more for the baking pan
  • 2 cloves garlic 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

Instructions
 

  • In the blender jug, soak the almonds in hot water for about 15 minutes.
  • Then add lemon juice, olive oil, peeled garlic cloves, and salt, and blend everything to a creamy mass (use a strong mini blender for best results).
  • 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.
    Vegan Feta made from almonds/almond cheese (with Dill Oil) — Plantbasedredhead
  • Preheat the oven to 180 °C (355 °F) (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.
    Vegan Feta made from almonds/almond cheese (with Dill Oil) — Plantbasedredhead
  • 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.

Notes

  • 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.
  • The nutrition facts were calculated without the dill oil.

Nutrition

Serving: 1 vegan FetaCalories: 1709kcalCarbohydrates: 45gProtein: 43gFat: 162gSaturated Fat: 16gPolyunsaturated Fat: 31gMonounsaturated Fat: 108gTrans Fat: 0,04gSodium: 4178mgPotassium: 1428mgFiber: 20gSugar: 11gVitamin A: 19IUVitamin C: 34mgCalcium: 496mgIron: 7mg