Almond Feta Cheese

Only 4 ingredients are needed 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!

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.

This recipe is a slight modification from one by Ricki Heller, a great sugar-free and gluten-free blog. 

It's quite good whether baked or not.  In fact, we almost never bake it.  We just eat it as is. 

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 am all for saving 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.

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 Recipe

This Almond Feta Recipe is a great vegan cheese - perfect for those who need to avoid dairy. Makes a great spread too!

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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 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)

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 tablespoons 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

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!