Almond Feta Cheese with Herb Oil Recipe | Vegetarian Times Skip to main content

Almond Feta Cheese with Herb Oil

Blanched almonds give this creamy-crumbly cheese a rich texture. Unbaked, it will be smooth and spreadable. Baking will make it a bit more crumbly, like traditional feta cheese.



Ingredient Line: 
1 cup whole blanched almonds
Ingredient Line: 
¼ cup lemon juice
Ingredient Line: 
3 Tbs. plus ¼ cup olive oil, divided
Ingredient Line: 
1 clove garlic, peeled
Ingredient Line: 
1 ¼ tsp. salt
Ingredient Line: 
1 Tbs. fresh thyme leaves
Ingredient Line: 
1 tsp. fresh rosemary leaves


1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.

2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)

5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.

Nutrition Information: 

3 g
Total Fat: 
17 g
Saturated Fat: 
2 g
4 g
0 mg
295 mg
2 g
<1 g
Makes 10-oz. round

Comments on this Recipe

Made this recipe last night but added the thyme and rosemary (both dried and only about 1 tsp each) to the cheese and skipped the olive oil drizzle. I spread it on Wasa whole grain crackers. Sooooo good!

I have made this a number of times. It is incredible!! My cheese eating friends devour it! I don't let it get too crumbly. I prefer it smoother.

We love this. I use half the oil in the cheese and turns out great.

I've made this a couple of times and it's wonderful. My dairy loving friends absolutely loved it!!

I'm so excited to try this out. It sounds wonderful and I'm thrilled at the prospect of good taste along with lower saturated fat and calories!

Where does the saturated fat come from in this recipe?

I made it this weekend, and it was a lot of work because of the blanching, but it was REALLY delicious. I skipped the last part with the oil-herb sauce. The recipe does not really say how long it will keep in the fridge. I may test to see whether it can be frozen before the cooking stage, because making bigger batches would make more sense, labor-wise.

Penny" Almonds (and all nuts) are high in saturated fat. Of course, this doesn't make them unhealthy in moderation... quite the contrary.

I'm excited to try this! I bought the Ultimate Uncheese Cookbook some months ago and have been eager to try the cheese recipes in there, but have misplaced the book. Glad to have this recipe handy since I've got all ingredients on hand.

I made this tonight and it was amazing. I omitted the lemon juice upped my garlic and added nutritional yeast, basil, chives, and some thyme. I did not pour the oil over the top as I didn't think it really needed it. I served it with garlic toasties and creamy vegan tomato soup.

I've made this a number of times for my 9 yr old nephew who is severely allergic to dairy products. He LOVES it, and so does everyone else who happens to be in the room - to the point we have to put it away for him in the fridge so it doesn't get devoured by everyone else (who are choosing it over the regular cheese!)I make it exactly as stated in the recipe, including the lemon (which gives it the feta 'tang', and the herb oil, which gives it just that little something special, both in taste and in presentation. I highly recommend this recipe.

This is heaven on a plate.

If you stop before the baking stage, this makes an excellent substitute for ricotta in stuffed pasta and lasagna recipes!!

This is a great recipe! thanks for sharing!

made this for a housewarming party and it was a BIG HIT! rave reviews from all my cheese eating friends! they didn't find it to taste exactly like feta, but a delicious cheese-like texture and fantastic flavor nonetheless. received many recipe requests and will be making it many, many more times. super easy, just requires a little forethought.

The texture is so close to feta it is almost unsettling. If made per the recipe, it is very mild in flavor, but it is absolutely hands down worth working with additional flavor components to up the complexity. This should become a standard in the arsenal of all home based chefs- and commercial chefs should consider following suit to support the needs of non-animal consumers.

This is amazingly good, and easy. I didn't even bother with the herb oil, it would have just cluttered up the flavors. This is going on my holiday tables, for sure! p.s., it's killer on a Ritz cracker.

I followed the directions to a T and it's not hardening in the oven. Any advice? It's been baking in there for an hour and a half... Still creamy. It's tasty, but I would like a crumbly texture...

Yay! I am exicted that this recipe is soy free and sounds so yummy. Thanks for sharing :)

The recipe states that it can be made up to 2 days ahead of the oil drizzling part. Is that how long it will keep, or do you think it will keep longer in the fridge?

Sorry, but nuts do not contain saturated fat. Plant foods that do contain saturated fat are coconut, palm oil, and cocoa butter. Nuts contain UNsaturated fat.

Almond Feta

Just finished making this yummy recipe and realise I didn't add any salt... Am waiting for the oil to cool.. Maybe I can add some salt to the oil? Can't wait to try it!

I made this recipe exactly as it says. It's to salty and too tart. I'll try again with less salt and less lemon

Can I leave it the mixture longer than overnight (before baking it)?

could you use almond milk from a carton?

I can't believe you don't tell how much cheese you are using

I'm substituting lemon,salt and oil for olive brine or caper juice to see if that produces a better taste.

Oops I didn't read the recipe completely. I added the rosemary, oil and thyme to the rest of the ingredients in the food processor. I didn't have cheesecloth so I found a pair of clean stockings, put a knot in one end and put the 'cheese' in it. I then weighted it down in the fridge overnight. Then I baked it. OMG it was so good.

Great cheese can you freeze this

This recipe is one of my all-time favorite VT recipes. I've been using it myself, and sharing it with others, for years. With only a few simple, whole-foods ingredients, you have a magical cheese substitute free of processed starches, soy, etc. It tastes so much better than anything you can get in the store. My tip- make a double batch. For half, stop after step 2 and you have an absolutely fabulous instant ricotta- no draining, no baking, no waiting. For the other half of the batch, continue with the cheesecloth and baking/making the feta. Now you've got TWO amazing cheeses for the work of only one.

I so wanted this to be similar to feta, but once again, I feel cheated by people labelling vegan cheeses as 'feta', 'mozarella', 'parmesan' 'halloumi', and so on. The only resemblances to feta are the colour and salt levels. It tastes nothing remotely like feta, unless you think feta is a byword for salty cheese only. It wasn't crumbly, and I followed the recipe exactly. It was definitely too high in lemon. 40 mins in my fan-oven at 170C toasted it on the outside, but even at that it was still too soft. Yet another vegan cheese fail. Think I'll start a collection.