Creamy Almond Feta Cheese–Only 5 Ingredients

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You only need 5 simple ingredients to make this delicious Almond Feta Cheese. It tastes amazingly like the “real thing” and pairs perfectly with crackers or veggies and even doubles as a tasty spread.

You’ll love it whether you’re avoiding dairy or not!

almond feta on a white plate with crackers and a wooden handled knife

This recipe for almond feta cheese makes it easy to get the great flavor of feta cheese that you love–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, is he thrilled anytime I make it and I think you’ll love it too.

Almond Feta Cheese - vegan, paleo, keto, low carb, dairy free

This recipe is a slight modification from one by Ricki Heller, who has a lot of great gluten-free and sugar-free recipes.

This almond feta is quite good whether baked or not.  In fact, we almost never bake it.  We just eat it as is. 

Almond Feta Cheese - vegan, paleo, keto, low carb, dairy free
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Should You Use Blanched Almonds to Make Almond Feta?

The original recipe for this vegan cheese called for blanched almonds.

You can use blanched almonds to enhance the color of the finished product (it will look white, like feta, but in order to blanch almonds, you need to boil them, which causes them not to be raw anymore.

Almost all almonds in the U.S. are not raw (in fact, even if your almonds are labeled “raw,” they almost certainly are not), but I coordinate a large purchase of raw almonds in the early winter months every year so mine are truly raw.

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 just choose not to do it.

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

Almond Feta Cheese - vegan, paleo, keto, low carb, dairy free

Almond Feta Recipe

This Almond Feta Recipe is a great vegan cheese – perfect for those who need to avoid dairy. Makes a great spread too!
5 from 1 vote
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Course: Appetizer, Side Dish, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: almond feta, vegan feta, vegan feta cheese
Servings: 20
Calories: 158kcal


  • 2 cups almonds
  • 1/2 cup lemon juice
  • 12 tablespoons extra virgin olive oil (only 6 tablespoons are required; up to 6 additional tablespoons can be used for drizzling)
  • 1 clove garlic
  • 2 1/2 teaspoons salt
  • dried parsley (or other herb to taste; fresh parsley can be used as well)


  • Soak almonds overnight or up to 24 hours. Drain and rinse.
  • In a high-powered blender (like the Vitamix), blend the almonds, lemon juice, 6 tablespoons of olive oil, garlic, and salt until very smooth. You might wish to add the salt gradually to adjust to taste. Alternatively, you can use a food processor, processing as long as is necessary.
  • Preheat oven to 200F. Line baking pan with parchment paper. Spoon the cheese onto the parchment and shape into a disk approximately ¾-inch thick.
  • Bake for approximately 40 minutes or until the top is stiff and dry. Cool and chill if you would like to serve it cold, or for a warm cheese dish, immediately top with the remaining olive oil and sprinkle with herbs.


For a creamier cheese, and if not using blanched almonds, peel the almonds before making the feta.


Calories: 158kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 291mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg | Net Carbs: 2g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

I’d love to hear what you think about this—let me know by commenting below!

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Recipe Rating



    1. Awww thank you, Lauren! I think that would work but I haven’t tried it. I have done that sub for other recipes, however, and it’s worked fine. I am thinking the texture will be different but likely yummy. That reminds me of a GREAT recipe I have to publish. I will try to get it done asap! It’s a lovely sauce. If you’re not subscribed you might want to. –

      1. Well then, I might have to try both but start with almonds first, thanks, Adrienne! We are our own worst critics

        1. I look forward to hearing how it goes. Yes, we are, but some of my photos are terrible!!! Would you like to see an example, LOL?

    1. Ooh that is a very good question. I poked around online and you could try – I’m not sure about the amount but I’m thinking 2/5 of a cup perhaps? It’s hard to sort out. Maybe try less and see if it’s too wet – would love to hear how it goes!! I might have to try this!

  1. 5 stars
    Fantastic recipe. I’ll absolutely be making it again. I put a bit of nutritional yeast into it thinking it’d help, and it’s still great, but it actually ruined the ‘feta’ taste – won’t be making that mistake again.

  2. Love the idea of making my own cheese since I am dairy free and don’t like some of the ingredients in grocery df cheeses. I am wondering, does this homemade cheese melt like regular cheese? What kind of recipes do you use it in?

  3. Is there any way around using the citrus? My son and I have histamine intolerance issues so try to avoid citrus. Thanks!

    1. I think you could try some apple cider vinegar perhaps but it will be a different flavor. Hmmm..that’s a histamine problem as well. I see people w/ histamine issues saying that this kind of cheese is great for them b/c it isn’t fermented. I can’t think of another option.

  4. you dont have to boil them to get the skins off, if you soak them overnight they will just pop right out of their skins, its a little time consuming but if you want to keep it a raw cheese then there is a way! 🙂

  5. Thanks for the recipe! Can you recommend to someone in Canada where they could buy truly raw almonds? A suggestion to a good online company would be so great!