This is one of my favorite vegan cheese recipes. Truth is I love a traditional Greek salad – even as a main dish during summer days – so I had to come up with a vegan feta cheese to recreate my favorite salad dish. Depending on the time you bake it, this will be either soft – like cream cheese – or firm – like we want it here. When you are ready to serve it pour a little bit of olive oil and oregano on top to get that extra Greek flavor 🙂
- 2 cups whole blanched almonds
- ¼ cup lemon juice
- 2 Tbsp Olive oil
- 1 clove garlic, peeled
- 1 1/2 tsp. salt
- 1 tsp oregano
Soak and drain the almonds. In a food processor add the almonds, lemon juice, olive oil, garlic, salt, and ½ cup cold water. Blend for 5 minutes until smooth. Add more water if needed. Place a large strainer over bowl, line with a thick cheesecloth and transfer the almond mixture into the cheesecloth. Twist the edges of the cheesecloth around the almond cheese and squeeze tied to help extract moisture. Refrigerate overnight and discard excess liquid. Preheat oven to 200 C/400 F. Unwrap the almond cheese from he cheesecloth, transfer it to a baking dish and bake doe 15-20 minutes until its top is slightly firm. Let it cool before refrigerating.