Almond 'feta Cheese' Spread With Herb Oil (Vegan)
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 min
Servings
10
Calories
171.2
Category
Spreads
Elevate your brunch game with this creamy, tangy Almond 'Feta Cheese' Spread. Infused with a vibrant, aromatic herb oil, this plant-based delight mimics the crumbly texture and sharp flavor of traditional feta, making it the perfect dairy-free alternative for charcuterie boards, crackers, or fresh crusty bread.
Ingredients
Makes 10 servings
- 1 lemon juice
- 1/4 olive oil
- 3 olive oil
- 1/4 garlic clove
- 1 salt
- 1 1/4 fresh thyme leave
- 1 fresh rosemary leaf
Method
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!
Cook's notes
- For the smoothest texture, soak your blanched almonds in hot water for at least 30 minutes before blending.
- Use high-quality extra virgin olive oil for the herb infusion to ensure a rich, flavorful finish.
- If you prefer a firmer 'block' style feta, wrap the blended mixture in cheesecloth and press it in the refrigerator for 24 hours to drain excess moisture.
Easy swaps
- Swap almonds for raw cashews for an even creamier, milder base.
- Use apple cider vinegar or white wine vinegar if you don't have fresh lemon juice on hand.
- Experiment with different herbs like fresh oregano, dill, or thyme to customize the flavor profile of the oil.
Frequently asked
Is this almond feta spread gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your seasonings and herbs are processed in a gluten-free facility if you have a severe allergy.
Do I need a special blender to make this?
A high-speed blender or a robust food processor works best to break down the almonds into a smooth, feta-like consistency.
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