This is not a copy of sheep’s milk feta cheese. If you expect that, you might be disappointed. But if you – like me – find that cheese is one of the harder things to give up when going plant-based, this is a superb substitute, both savoury and crumbly. It takes a bit of work, but for me it was totally worth it. Recipe from vegetariantimes.com.
3 dl almonds
4 tbsp lemon juice
3 tbsp olive oil
1 clove of garlic
1,25 tsp salt
0,5 dl cold water
1 pod of probiotics (optional)
Bring a pot of water to boil and add almonds. Boil for 2-3 minutes. Rinse in cold water. Remove the peel from all of them. Put the peeled almonds in a bowl and cover with water. Leave to soak for 24 hours.
Rinse the almonds in cold water. Put almonds, lemon juice, olive oil, garlic and salt in a food processor of high speed blender. Add 0,5 dl cold water. Blend until very smooth. This will take at least 5 minutes or more. If using probiotic powder, add from the pod at the very last seconds.
Use a cheese cloth or double (clean!) kitchen towels. Spoon the cheese mixture onto the cloth, bring the corners together and twist to form a ball the size of an orange. Place in a small drain over a bowl to allow moisture to drip down. The recipe says to chill the cheese for 12 hours, but I left mine in room temperature for about 8 hours, hoping the probiotics would start fermenting a little bit.
Line a tray with parchment paper and a drizzle of olive oil. Transfer the soft cheese onto the tray and flatten carefully to about 1, 5 cm height. Bake in the oven at 100 degrees for about 40 minutes, until the top of the cheese is slightly firm. Serve warm or refrigerate.
PS. Keep the almond peels. Let them dry, put on a baking tray, drizzle with olive oil and season with salt and thyme. Put in the oven while baking the cheese. Makes a nice, crispy little snack!