Almond 'feta Cheese' Spread With Herb Oil (Vegan)

Wish I Could Cook's Note:

From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 10

Yield: 10.0 oz

• 1 cup whole blanched almond
• ¼ cup lemon juice
• 3 tablespoons olive oil
• ¼ cup olive oil
• 1 garlic clove
• 1 ¼ teaspoons salt
• 1 tablespoon fresh thyme leave
• 1 teaspoon fresh rosemary leaf

Directions:

1. Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
2. Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
3. Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
4. Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
5. Bake 40 minutes or until top is slightly firm. Cool. Then chill.
6. Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
7. Spread on crusty bread or crakers. You'll love it!

Reviews

[cookingcarolyn]

Amazing, amazing, amazing!!! Just threw this raw into a lasagna in place of ricotta and it was to die for!! Thanks so much for this recipe - I will be using it for EVERYTHING!!!!

[canthelpmyself]

I would love to give this 10 stars except with 153 out of 171 calories in this recipe being fat I think it has much room for improvement. Don't get me wrong it is delicious but one tiny little serve is almost a whole days fat allowance and you may as well eat pure fat. Not to mention it is impossible to stop at one serve. I make this regularly but I only use 2 tbsps in with the almonds and I make the oil but only brush it over the top and put all the herb out of the oil on aswell. It tastes just as good but cuts the calories way down. Thank you for posting

[dianebc]

This was absolutely amazing, I've tried making cashew cheese plenty of times using this recipe: http://www.fourgreensteps.com/community/recipes/appetizers/hard-cashew-cheese but almonds are also great! I fed this to my non-vegan boyfriend and he loved it :)