18/03/2025
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Dairy-Free Almond Cheese Crumbles: Vegan Feta Magic!
Ingredients:
- 2 cups blanched almonds, soaked in hot water for 30 minutes, skins removed (300g)
- ½ cup water (120ml)
- ¼ cup lemon juice (60ml)
- 2 tablespoons olive oil (30ml)
- 2 cloves garlic, minced (6g)
- 1 teaspoon salt (4g)
- ½ teaspoon dried oregano (1g)
- Optional: red pepper flakes for a kick
Directions:
1. After soaking and removing skins, place blanched almonds in a food processor and process until finely ground.
2. Add water, lemon juice, olive oil, minced garlic, salt, and dried oregano (and red pepper flakes, if using) to the food processor.
3. Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick and spreadable.
4. Transfer the almond feta mixture to a cheesecloth-lined colander set over a bowl. This will help drain excess liquid and firm up the cheese.
5. Let it drain in the refrigerator for at least 2-4 hours, or up to overnight, for a firmer feta.
6. After draining, crumble the almond feta with a fork.
7. Store in an airtight container in the refrigerator for up to a week. Use in salads, on pizzas, in wraps, or anywhere you would use traditional feta cheese.
Preparation Time: 45 minutes (including soaking & draining) | Cooking Time: 5 minutes (for soaking almonds) | Total Time: 50 minutes (plus draining time) | Calories per Serving: Approximately 180-220 calories per ¼ cup serving | Number of Servings: Yields about 2 cups of feta
