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Home » Recipes » Almond Feta Cheese

Almond Feta Cheese

by Adrienne 49 Comments Published February 17, 2011 Updated: Mar 05, 2021

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almond feta cheese on white plate with crackers and knife
baked almond feta on parchment on white plate with crackers
baked almond feta on parchment on white plate with crackers

Only 4 ingredients are needed to make this delicious Almond Feta Cheese. It tastes amazingly like the "real thing" and and pairs perfectly with crackers or veggies and even doubles as a tasty spread. You'll love it!

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, was he thrilled when I made it again today!

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

Almond Feta Cheese and My Limitations

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.  Great detail in dessert making 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. Realizing my limitations and working with them.

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-- recognizing 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:

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

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.

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.

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

So--here is the recipe:

baked almond feta on parchment on white plate with crackers

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!
Print Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Servings: 20
Calories: 158kcal

Ingredients

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

Instructions

  • 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 Tbsp of olive oil, garlic, and salt until very smooth. 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.

Nutrition

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
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

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.

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!

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

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Sara

    October 3, 2017 at 12:03 am

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

    Reply
    • Adrienne

      October 5, 2017 at 9:25 pm

      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.

      Reply
  2. Rain

    February 20, 2016 at 3:07 pm

    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! 🙂

    Reply
    • Adrienne

      February 20, 2016 at 5:16 pm

      Nice - thanks!

      Reply
  3. Renee

    January 11, 2016 at 4:15 pm

    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!

    Reply
    • Adrienne

      January 27, 2016 at 6:29 pm

      Sorry, I'm not sure of one.

      Reply
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Hi there! I'm Adrienne, your "Healthy Living Doesn't Have to Be So Hard" Guide! I love sharing basically everything you need to make healthy living easy & balanced flexible recipes, tips for clean beauty and a natural home, essential oils, easy gardening tips, and more. Learn more about me here.

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