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A really good feta cheese made with almonds

almond_feta_cheese_closeup

I’m really doing my best with eating more and more green food but one of the things I really miss is cheese. Cheese that taste like cheese without the milk and without any unnecessary additives. And then I found this cheese, a really good feta cheese made with almonds. I’m in heaven!

Internet is just fantastic and when having (or taking…) a small hour with just “googeling” you can find the most delicious recipes. I found this feta on a Swedish blog called Blivegan and she in return had found it via Vegetariantimes… Oh the wonderful wanders of internet… Well, anyway. This feta is such a nice cheese. It taste fantastic and you can even spread it it on your sandwich!

This time I added some dried oregano to the cheese but you can just as well leave that out or replace it with thyme or rosemary. It taste great whatever you choose to do.
I made the cheese in a high speed blender to get a real creamy result. If you don’t have that, try to make it in a domestic mixer instead. Just remember that you need to have a creamy cheese batter before baking it.
Let’s get started!

almond_feta_cheese_closeup_2

A really good feta cheese made with almonds

Ingredients
2 cups blanched almonds plus soaking water

1 cup of cold water
4 tablespoons of lemon juice
3-4 tablespoons olive oil of good quality
1 clove of garlic
1 tsp salt
1 teaspoon dried oregano or thyme (optional)

How do I do it?
1. Soak the almonds for 24 hours Rinse the soaked almonds and discard the soaking water.
2. Mix the soaked almonds, water, lemon juice, olive oil, garlic and salt until it is smooth and creamy. If preferred, fold in the dried thyme or oregano with a spatula.
3. Pour the pulp in a nutbag, cheesecloth or a clean kitchen towel. Form the fabric so that the cheese is formed into a ball. Squeeze out the liquid.
3. Cool for 12 hours and remove any excess liquid.
4. Preheat the oven to 95° C.
5. Add the cheese to a baking parchment, flatten it so that it is approximately 2 cm thick.
6. Bake for 40 minutes or until the surface is stabile. If proffered, turn the cheese and bake for another 20 minutes. Let it cool off.
7. Keep the cheese well sealed in the refrigerator in a clean baking sheet. It keeps up to 6 days.
Enjoy it as a spread on your sandwich, cut it in pieces and add to a salad or on top of a any dish that you normally would add feta cheese to.
On the photo I have marinated the feta cheese in olive oil, fresh oregano, thyme and red chili.

This recipe is free from gluten, sugar and lactose.

2 Comments

  1. Pingback:Citrus-scented oven baked zucchini

  2. Pingback:Yummy fennel gratin with almond feta

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