Vegan almond feta made from blanched slivered almonds. This tangy vegan cheese has a creamy, rich texture and crumbles just like feta.
Adapted from the Vegetarian Times.
Soak the almonds for at least 2 hours. For a quick soak method, place the almonds in boiling water. and let sit for 10-15 minutes.
Preheat the oven to 250F. Line a baking sheet with parchment paper. Drain the almonds and transfer them to an upright high-speed blender. Add the apple cider vinegar, salt, nutritional yeast and water. Blend on high until completely smooth and creamy. Add more water one tablespoon at a time. I recommend only adding 1-3 more tablespoons. If you blender base it too big and it’s not getting smooth, you may need to double the batch.
Scrape the almond mixture into a nut milk bag, layered cheese cloth or clean thin dish towel place over a bowl. Gently squeeze out some of the extra liquid. You should get 2-3 tablespoons. Careful not to squeeze out too much liquid.
Place the almond mixture on the lined baking sheet. Form in to a circle and flatten to about ½ inch thick. Place the tray into the oven and bake for about 35-40 minutes. The top will be slightly firm and the color will be shade or two darker on the top. Let the almond feta cool completely before using.
Crumble the feta and store in an air tight container in the fridge for up to a week or freeze for a few months.
If you choose not to bake the almond mixture, Drain some of the liquid and it’s spreadable like ricotta. Baking makes it more crumbly like traditional feta.