Raw nut cheese is perfect for those looking for a non dairy alternative to cheese.
This Almond feta can be crumbled and has a consistency just like traditional feta. If you want the feta to be a little firmer, you can simply dehydrate it in the oven (see notes section of the recipe)
If you don’t have a cheesecloth or nut bag for squeezing out the liquid from the nut mixture, don’t worry.. an inexpensive laundry bag (the ones with a zip made out of material with very fine holes) is a perfect substitute.
Once you have made your first batch of almond feta you will see just how easy it is to make. The second time you make it, don’t be afraid of adding a few fresh or dried herbs of your choice to the mix (you can even substitute the olive oil for a herb or chilli infused olive oil). This will make your feta just that little bit extra special.
- 1½ cups raw almonds
- 2 cloves roasted garlic*
- 2 tablespoons olive oil
- ¼ cup freshly squeezed lemon juice
- ½ cup water
- 1½ teaspoons finely ground himalayan pink salt
- Place the almonds into a jar or container and cover with water (so that the water level is above the almonds).
- Leave the almonds to soak for 24 to 36 hours.
- Drain the water from the almonds and rinse them in water.
- Peel the skin from the almonds (you will find this easy to do if you place an almond in between your fingers – the skin of the almond should come off with a gentle push between your fingers).
- Discard the almond skins and place the almonds into a food processor together with the garlic cloves, lemon juice, water and salt.
- Blend until the mixture is smooth (about 4-5 minutes).
- Place the mixture into a cheesecloth**, wrap up and squeeze the liquid out of the mixture by squeezing the mixture into a ball over the sink.
- Secure the top of the cheesecloth ball with an elastic band and place in a bowl or container and place in the fridge.
- Allow to set in the fridge for 24 to 36 hours.
- Once set you can remove the feta from the cheesecloth and store in an airtight container in the fridge. Enjoy x M
** If you don’t have a cheesecloth or nut bag, you can buy an inexpensive laundry (ie. lingerie) bag with a zip (not one made out of netting but one made out of material with the very small holes).
Note – if you want the feta to be spreadable or to be moist crumbles, you can use it as is.
Note – if you want the feta to be a little firmer (ie. less moist) you will need to dehydrate it. To do this : Line a baking tray with baking paper. Flatten out the feta into the shape of a disc shape (about 1-2cm high) and place on the baking paper. Place into the oven at 100 degrees celsius for 45 minutes. Remove from the oven and allow to cool.
Tip – If using the feta in a wet salad (such as a greek salad) it would be best to dehydrate it. There is no need to dehydrate the feta if you intend to use it in salads which have little or no dressing