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

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!!!!

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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

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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 :)

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This is delicious! I have made this twice already. I soaked my almonds then blanched them myself. You really don't need to use parchment paper, just spray your dish with oil first. I baked mine at 425 for 30 minutes. It browned beautifully. I also agree that 1/4 cup oil is too much so I cut back to a few tablespoons.

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This is a very tasty and healthy spread! It doesn't taste like any kind of cheese to me but it's still delicious. I baked mine in a ramekin at 375 for 40 minutes, then turned it out and let it cool before topping with the herbed oil. I served it on whole grain melba rounds and enjoyed this tasty treat - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by magpie diner)

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This turned out very nice!! Such a lovely texture and the flavor was great as well. I served with crackers & carrot sticks. We tried some unbaked and think that was just as good!! I used two little ramekins to bake them in and they turned out great. I didn't keep them on the high temp the whole time though because they did start to brown too much. I would just recommend peaking in about half way to make sure your not overcooking. Made for Veg*n Swap 31!! Thanks so much WICC!!

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This was amazing! 100 stars!! My cheese-eating friends ate is ALL, and siad they would not have know it wasn't cheese if I hadn't told them. I actually followed the instructions and baked it low and slow at 200 degrees for probaly 50 minutes. I did not want mine to brown on top, but rather look fresh, white and creamy

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OMG, what a delicious spread! So good it's hard to resist overeating. The spices are just perfect. I used skin-on almonds and never baked it (wanted to get the health benefits from the raw nuts/oil.) This was creamy and flavorful, perfect for dipping veggies. What a healthy snack. Thanks!

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Delicious! I really like this recipe, and I'm sure I'll be making many more times. I cooked mine on about 375 and it browned a little too much, or maybe I should have used more oil...but didn't really matter, it was warm and delicious and a nice addition to my "cheese" plate! Thanks WICC! UPDATE...Made again for a party, this time cooked at 350 for about 40 mins and then under the broiler for 2 minutes to really brown the top. My guests wanted the recipe, they weren't quite sure exactly 'what' it was, only that it was delicious!!

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Excellent! Actually easier to make than it first looks-it just needs waiting time. Told DS to bake it at 350 degrees for 40 minutes (was gone walking with my grandbaby) but now think it should have baked at a higher temperature so it would have browned more like in mersaydees' picture. Maybe 375 for 40 minutes? I did use all the oil and should NOT have but just forgot to reduce it. Thanks Wish I Could Cook for sharing. Made for Theirs, Yours, & Mine tag.

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This transcends vegan, vegetarian, meat-loving, whatever! This is OMG delicious! I used Wish I Could Cook's tip to use a small casserole - perfect! I believe the 1/4 cup oil is okay for the finished product, drizzled on as you chip away at the dip; I used only a few tablespoons of a rosemary-infused olive oil. The baking wasn't specified, so at first I did 300F, which isn't enough to brown it, so I continued for another 20 minutes at 400F, which did the trick. Not sure I'd be raving about this without baking it first! The raw garlic — I dunnoh?! I will be making this for everyone who passes through my door and wants a spectacular appetizer! :) Thanks, Wish I Could Cook! Made for Veggie Recipe Swap.

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Amazing! I didn't even blanch the almonds, and I didn't notice you needed a cheesecloth, so basically I just ground up some almonds and garlic in the food processor, and it was still magnificent. Definitely saving this :)

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I've tried quite a few vegan cheeses, both store-bought and homemade, and I have to say this is one of the best. I omitted the herb oil but it was still wonderful. I tried some as a dip with veggie chips before baking, but baked most of it. Next time I will probably bake it longer because it was still creamy (not crumbly) in the center. It was wonderful with a meal of falafel, hummus, rice, and sauteed veggies. I know I will find a million other ways to enjoy it. Thanks for posting! Made for Veggie Swap 13

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Excellent!!!- I first saw a version of this elsewhere on line-where it was 100% raw so I went w/ that concept...the nuts were raw and I worked the skins off over the 24 hour soak (I did extra to make almond milk and pulp too)...to the cheese mixture I added white miso and rejuvelac (both add a nice punch to the flavor) - all rest of ingredients were the same, except no baking and I chose to add no additional oil at the end-just felt no need...I did solar bake it in the lovely sunny day :) :) ;) {it was the Memorial Day Holiday wkend}- we enjoyed it with raw crackers & I had made a cashew version too (a few days before) adding sundried tomatoes and dried chili peppers for a spicy chia/flax seed crust pizza...I am experimenting now with dehydrating slices of the cashew version as it is firmer...this almond version is no doubts the BEST non-dairy cheeze ever!!!! LOVED IT :) :) It is very rich, very special...it will be a new "bring with" &/or "break out" for friends and family...thanks for the wonderful recipe share:)

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I made this, baking it and next time I think I'd like it even better unbaked! Enjoyable with crackers. Thanks for a cool vegan recipe! :D Made for Vegetarian Swap-May 2009.

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DELICIOUS vegan cheese! I JUST LOVE IT! It's great spread on sandwiches or as an app with fresh bread. Yummmmmmm! Did I say I like this?! I skipped the baking of this recipe & thought it was just perfect!

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