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Vegetarian Times Issue: April 1, 2009 p.49
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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.
Member Rating:
Makes 10-oz. round
Per 1-oz. serving:
| Calories | 170 |
| Protein | 3g |
| Total Fat | 17g |
| Saturated Fat | 2g |
| Carbs | 4g |
| Cholesterol | 0mg |
| Sodium | 295mg |
| Fiber | 2g |
| Sugar | <1g |
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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.
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!