nutritional information

Per 1-oz. serving:

  • Calories: 170
  • Protein: 3 g
  • Total Fat: 17 g
  • Saturated Fat: 2 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 295 mg
  • Fiber: 2 g
  • Sugar: <1 g
Vegan Gluten-Free

Almond Feta Cheese with Herb Oil

Makes 10-oz. round

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

April 2009

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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.

Aussiechic - 2015-01-23 11:42:39

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

Red - 2014-11-03 14:00:37

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

Terry - 2014-08-26 21:25:51

could you use almond milk from a carton?

sussan - 2014-08-26 18:39:43

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

Lena - 2014-08-20 19:10:18

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

Hubb - 2014-06-13 02:41:53

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!

Jenni - 2014-04-21 06:07:30

Almond Feta

MM - 2014-03-18 09:49:05

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.

Jeanne - 2014-01-09 14:25:55

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?

Sam - 2013-10-13 15:11:15

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

shannon - 2013-08-02 16:08:47

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...

Jill - 2013-02-27 03:46:09

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.

Amanda Erickson - 2012-08-31 16:55:45

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.

Carolyn - 2011-03-18 22:18:40

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.

courtney - 2011-03-10 11:35:09