Vegan Feta Cheese Recipe: an almond based vegan feta cheese that is sliceable and spreadable.
Salty, tangy, rich almond feta, that has enough body to be cubed and tossed on a salad but is creamy enough to be smeared across a slice of toasted bread.
Keep soaked nuts in your freezer and you will always be ready to make nut cheeses, smoothies or raw cheesecakes, like my Raspberry Rose Cheesecake. It is a similar process to my Cashew Labneh but I give it a quick bake in a mold, leading to a firmer cheese.
On bright white summer mornings and the rain-bruised lavender mornings of winter, my mother would send me to the bakery, to buy the morning loaf.
I tripped across the smooth grey stones in my bare feet to the door of the baker. The baker would greet me with a welcoming Καλημέρα (Good Morning) and a pat on my round cheeks and then kneel and expertly tie a hot loaf of bread with twine tying the end of the string to my middle fingers so I could run home with the loaf balanced, like a broken yoyo, from my hand.
Once home we would tear into the golden crusty bread, smearing it with what ever we had on hand. My mom loving a combination of marmalade, feta, tomato and red onion.
I once was lost but now I’m found. – John Newton
On those perfect days that I return to my Island, step from the ferry and slip the shoes from my feet, I realize that even on the best of days, the rest of the world is off by a hair’s breath. I am forever calibrated to Hydra as she is to me
The lapping waves are the rhythm to my day like a mother’s heartbeat. The wind singing through the dark green pines lulls me to sleep.
Leaving the island is like stepping out of a warm bath, the world is chill and gravity reasserts itself.
Once a great love cut my life in two.
The first part goes on twisting
at some other place like a snake cut in two.
and brought healing to my heart and rest to my eyes.
He cannot see the sea, but he knows.
at your ‘face Level.‘
A tangy marinated vegan feta cheese that works fabulously spread on sandwiches or cubed in salads.
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup minced herbs, I used rosemary, dill, oregano, mint, and sage
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
- 2 cloves garlic minced
- zest of one lemon
- 1 tsp dijon mustard
Drain your almonds and place the almonds in your blender with two cups of fresh water and puree until absolutely smooth.
Heat the almond mixture in a sauce pan stirring often and being sure not to burn. You want the almond mixture to be very hot to the touch but not boiling.
Make sure the almond mixture is around 85°C or 185°F when you add the acid. In a large shallow bowl place the lemon juice, vinegar and salt. Pour your hot almond mixture into the bowl. Give it a good stir and leave it untouched in the bowl on the counter for 30 minutes.
Line a sieve with cheese cloth or a clean unbleached white t shirt and place it over a bowl to catch the whey. Pour the curdled almond mixture into the sieve and allow the whey to drip away into the bowl below. After about an hour pour out the whey and replace the bowl beneath.Fold the cloth over the top of the "cheese" and weigh down with a small plate and a can of beans to press on the "cheese" and release more water.
Allow to sit for three hours, pressing now and again on the weight to release more liquid.
Line a small loaf pan or ramekin with foil and heat your oven to 200 Fahrenheit. Place the cheese into a small bowl and add the miso, garlic, nutritional yeast and lactic acid if using. The lactic acid adds more sour tang to the final product. Stir well and blend with an immersion blender till smooth. Now taste and let your palate be the guide to adding more flavor.
Stop. I just want to reiterate that your own palate should be your guide. I don't want to hear that it wasn't salty, funky tangy, or sour enough. This is your moment.
ADD more lactic acid, or lemon juice, if you want more sourness.
More Nutritional yeast if you want more cheesy-ness.
More salt if you crave more saltiness.
More MISO if you want it funkier.
Scoop into the prepared tin foil lined loaf pan pressing down on the "feta" and smooth the top. Bake for 40 minutes in the center of your oven until dried out and firm enough to hold it's shape. Again this is your moment. Every oven is different, your pan might be different dimensions then mine, and your memory of the firmness you want your feta to be is different. Test the firmness with your finger and if it is too soft, bake it for longer.
Remove from the oven. Allow to cool. Remove from foil and serve with herbed marinade or better yet remove the Almond Feta from the foil and place into a container and pour the marinade over. Refrigerate and use as needed for salads.
This will make more marinade then you need for this purpose. The extra is wonderful in salads or tossed with freshly boiled potatoes. Divine.
Whisk all of the marinade ingredients together until emulsified.