Almond 'feta Cheese' Spread With Herb Oil (Vegan)
photo by The Veganista
- Ready In:
- Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
- 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.
- 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.
- 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.).
- Bake 40 minutes or until top is slightly firm. Cool. Then chill.
- 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.
- Spread on crusty bread or crakers. You'll love it!
Questions & Replies
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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. Lastly, Canthelpmyself, it's in poor taste to rate this recipe low simply based on the fat and calorie content. This isn't a site for rating the nutritional value of a recipe!
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!!
I couldn't be happier to have found this recipe - it's as amazing as everyone says! Mine turned out like a cross between ricotta and feta (my favorites!). Here's what I did: I soaked slivered blanched almonds for 21 hours, made the mixture in the food processor, then strained it in a strainer lined with a coffee filter (a great alternative to cheesecloth, since that can be hard to find). I only strained for 3 hours, and I'm guessing the full 12 hours would make the final product more crumbly and less ricotta-like (either way, I'd be happy). I put the mixture in two small ramekins sprayed with vegetable spray, baked for 10 minutes at 400, then 20 minutes at 350. This gave the cheese a nicely browned top that looked beautiful. I only had time to chill for 4 hours, then I turned them out and topped them with the olive oil and herbs. The presentation was gorgeous, and my dinner guests absolutely LOVED it.<br/><br/>I'm thinking of all kinds of ways to use this. To use the cheese in it's creamy form (unbaked), I would suggest using a clove of roasted garlic to avoid the raw flavor of garlic, and I'd also cut back the lemon juice just a bit.<br/><br/>I know I'll use this recipe a million more times, so thanks so much for posting it!!