Almond Feta

Here is a recipe for almond feta cheese that makes it easy to get the great flavor of feta without the dairy.

Now, I am not opposed to dairy, per se, but my son has a life-threatening allergy to cow’s milk, so it is not an option for him.  This is one of his favorite things that I make with our raw almonds and boy, was he thrilled when I made it again today!

This recipe is a slight modification from one found on Ricki Heller, a sugar-free and gluten-free blog.  I admit that I am quite envious at times of the great detail that she can go into in sculpting beautiful desserts.  That went out the window for me once about a year ago when I had to rethink my limitations.  Well, in truth I do that daily, right?

Anyhow, I still get goat and sheep feta for myself at Costco sometimes as I seem to be tolerating it well, though they do not always have it.  For my son, this version will have to do.  And it’s quite good whether baked or not.  In fact, until today, we never baked it.  We just ate it as is.  Again–limitations!  And when it gets gobbled up without going through all the extra effort, then I typically don’t go to the extra effort!

Here is a photo of the finished product (nicely shaped and baked this time :-):

Homemade Almond Feta Cheese Recipe

Now quickly, before you go on to the recipe, I need to explain my main alternation to the recipe.  First of all, clearly the color of my “cheese” is more pink than white.  That is because the original recipe called for blanched almonds.  Now, I could certainly have done that to enhance the color of the finished product, to make it look more like feta, but in order to blanch almonds, you need to boil them, which causes them not to be raw anymore.   And yes, I know that almost all almonds in the U.S. are not raw, but I coordinate a large purchase of raw almonds in the early winter months every year so mine (and other lucky almond buyers’) are truly raw.  Even if your almonds are labeled “raw”, they almost certainly are not.  (By the way, if you live in West Michigan, you are welcome to join us this year and there may be some left this year yet if you are quick!)

In any case, to keep the enzymes intact in my soaked and dried almonds, boiling them is not a great option, and since the recipe tastes great without blanching, I am all for saving the time and effort.  I am sure that there is a slight variation in the taste, but I think the nutrition boost and time savings counteract any loss there.

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So–here is the recipe:


This would be great spread on Focaccia Flax Bread, plain or served as a sandwich with grated carrots on it or served with fresh vegetables.  Yum!

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  1. Yes, it was very good; and yes I use Nutritional Yeast – on popcorn. Speaking of popcorn, I made the Popcorn Herb Spice (without Lavendar). It is something I may have to develop a taste for. But. . . I do like Nutritional Yeast on popcorn. Sorry, I don’t have a recipe for you to make NY cheese. I mostly stay away from dairy; it helps me snore, so I look forward to your adventure and magic in developing some Nutritional Yeast Cheeses.

    • Sorry about the popcorn. You may like the other one better (special seasoning). I really like that one and it you mix them together it’s great too. Now that I’ve had the other one I don’t like the Herbes de Provence as well, but boy did we like it at first. I think we like either. I have a fruit dip I hope to post soon, but I have to work on a family project tomorrow so not sure when I’ll get it posted. A little too much going on here :-).

  2. Adrienne,

    Thanks for sharing this recipe. It is so good. I am just beginning with Gluten-free/casein free cooking and my son wants cheese so bad. This recipe really helps. Great in Greek Salad.

    Just a tip that it is not necessary to boil the almonds to remove the brown skin. After soaking them it slips off really easily just squeezing them between your fingers.

    Thanks again,

  3. This recipe looks great! Im in south Texas and don’t have great resources when in comes to anything “raw” or organic. I and curious about the almonds you buy. Im unfortunantly too far away to be in your coop, but I didn’t know if it was something I could somehow get down here.

    • Hi! Did you see the Just Almonds ad in my sidebar? They are good for sure. I have sent the across country before. Email me and maybe we can figure something out :-).

  4. This looks amazing and I can’t wait to try it! I’m thinking of adding some Mediterranean herbs to the “cheese” making it into crumbles and dehydrating for a little while to remove some of the moisture. Yummy! My question is, you stated you didn’t want to blanch the almonds to remove the skin because they would no longer be considered raw, but doesn’t baking it expose the almonds to the higher temperatures associated with the breakdown of raw enzymes? Thanks for all the info & amazing recipes, your blog is packed with great information for newbies like me :)

    • Yes, you are right about the baking. I have never baked this dish – basically my son and hubby eat it before I can even do that :). Thanks for the kind words – I’ve gotten so many sweet comments today and it’s been a rough day. Bless you!

  5. Hi Adrienne!
    I’d love to know your source for the raw almonds. I’m part of a co-op in WI and we are looking for raw nuts in bulk. Please share!!!

    • I can’t share publicly. I don’t know if I will do it this year but you can email me. I am swamped though so please be patient. I am buying steamed from Just Almonds now. They are wonderful (you can get 10% off in my sidebar.)

  6. Hi, I was excited to see almond feta cheese, so I will try this. I’m currently buying Almond mozzarella cheese and almond cheddar at my local health food store. I would love to save on making my own. Do you have a recipe?
    Thank you for all that you do. I love all the good advice and experience that you are bringing to my table!

  7. This looks like a yummy recipe!

    I am a little curious about the baking while you want to keep the almonds raw?

    I have a raw cookbook that has a recipe for blanched almonds. After soaking place the almonds in boiling water for 7 seconds then plunge into ice water immediately. You can then peel the skins with ease. I am sure that raw food purists would find this method not up to scratch. I prefer to eat my nuts/seeds raw but I do use this method with almonds because it makes them very quick and easy to peel – the skins just pop off when you pinch them, once you get the knack of it you can do it very fast. The almonds do tend to shoot out of their skins so I recommend doing this into a bowl that has been placed in the kitchen sink. It makes a much smoother almond milk/cream (but I don’t have a high powered blender). I’m not sure if this amount of time would cook the almonds or just soften the skin – I am sure they would not be consider 100% raw anymore but they taste raw and it’s totally worth it to me :-)

  8. Hi Adrienne,

    This is truly an awesome recipe! I use it in some other recipes such as salads, I was wondering if you mind if I post a link to this page when I include your almond feta in some other recipes I make? Thanks!