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

Vegan Almond Feta: Baked Vegan Feta Made with Almonds

Author: Plantbasedredhead
Vegan almond feta made with simple ingredients and baked in the oven. Flavorful and versatile – enjoy it with pasta, on bread, in salads, or simply on its own.
4,85 from 19 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 12 hours
Total Time 12 hours 45 minutes
Course Basics
Cuisine Greek
Servings 1 vegan feta
Calories 1709 kcal

Useful equipment

Ingredients
  

Almond Feta

  • 200 g blanched almonds
  • 190 ml hot water
  • 80 ml lemon juice about 2 lemons
  • 4 tablespoons olive oil
  • ½ tablespoon olive oil approx., for the baking dish
  • 2 cloves garlic peeled
  • 1¾ teaspoons salt

Dill Oil (optional)

  • 1 tablespoon fresh dill chopped (see notes)
  • 2 tablespoons olive oil
  • 1 clove garlic
  • a few chili flakes dried, optional

Instructions
 

  • Soak the almonds: Place the almonds in the blender, pour the hot water over them, and let them soak for about 15 minutes.
  • Blend the almond mixture: Add the lemon juice, 4 tablespoons olive oil, garlic, and salt. Blend with a powerful mini blender until the mixture is as smooth and creamy as possible.
  • Prepare the cheesecloth: Line a sieve with cheesecloth and place it over a bowl or pot.
  • Add the mixture: Spoon the almond mixture into the cheesecloth. Gather the sides of the cloth at the top and secure them with a rubber band or kitchen twine.
    Vegan Feta made from almonds/almond cheese (with Dill Oil) — Plantbasedredhead
  • Let it rest: Place the sieve and bowl in the refrigerator for about 12 hours or overnight. During this time, the previously creamy almond mixture will become noticeably firmer.
    Vegan Feta made from almonds/almond cheese (with Dill Oil) — Plantbasedredhead
  • Preheat the oven: Preheat the oven to 180°C / 350°F convection.
  • Prepare the almond feta: Spread about ½ tablespoon olive oil over the bottom of a baking dish. Remove the almond feta from the cheesecloth and carefully place it in the dish as a small loaf.
  • Bake: Bake the almond feta for about 40 minutes, until the surface is lightly browned and begins to crack.
  • Prepare the dill oil (optional): Briefly sauté the chopped dill with 2 tablespoons olive oil, finely chopped garlic, and chili flakes to taste, until the dill becomes slightly crispy. Spoon the dill oil over the baked almond feta before serving.

Notes

  • Vary the herbs: Instead of dill, you can use other herbs such as oregano or rosemary. You can also leave out the herbs altogether or blend them directly into the almond mixture.
  • Add tomatoes: Towards the end of the baking time, add a vine of cherry tomatoes to the baking dish – mmmh.
  • Storage: Store the vegan almond feta in a tightly sealed container in the refrigerator. Mine keeps perfectly well for up to a week.
  • Nutrition: The nutritional information does not include the optional dill oil.

Nutrition

Serving: 1 vegan FetaCalories: 1709kcalCarbohydrates: 45gProtein: 43gFat: 162gSaturated Fat: 16gPolyunsaturated Fat: 31gMonounsaturated Fat: 108gTrans Fat: 0,04gSodium: 4179mgPotassium: 1428mgFiber: 20gSugar: 11gVitamin A: 19IUVitamin C: 34mgCalcium: 497mgIron: 7mg