R165 Vegan Almond Cashew Feta

Vegan Baked Almond Cashew Feta

Nowadays, it's probably just as easy for most people to buy vegan cheese in the supermarket as it is to buy cheese made from cow's milk. In the meantime, there're so many alternatives: from sliced cheese to mozzarella to vegan feta or sprinkle cheese. Just everything that vegan hearts desire. Unfortunately, many substitute products are still costly, preventing one or the other from buying them. Therefore, we've created a very simple substitute for you. If you want to make it more often, you should think about buying a cheesecloth. It's not expensive at all and perfect for hanging this cheese, as well as other things.

Our baked “feta“ consists almost entirely of nuts. We soak cashews and blanched almonds for an hour first to become nice and creamy when pureed afterward. Blanched almonds are also more suitable here, as the skin could otherwise prevent the creaminess. If you can't find blanched almonds, you can buy almonds with skin and soak them in hot water for approx. 10 minutes to loosen the skin - you can just squeeze the almonds out of the skin afterward.

The pureed nuts are tossed with garlic, olive oil, salt, and lemon and then left to hang out in the fridge overnight so that all the excess liquid can “drip off“ (the kitchen towel will tend to draw the moisture). The next day, it is then covered with a thick layer of dried herbs and can finally be baked. The result is a wonderfully crumbly vegan feta cheese that we could snack on right away like this when it's fresh out of the oven. But then we got our act together and used it instead for our Greek salad. Finally, for anyone who has a nut allergy or just doesn't feel like eating that many nuts, we took precautions and whipped up an easy vegan feta version made with tofu.

For our vegan spring bread panzanella or our summer salad with grooved peaches, you can of course also leave out the store-bought feta and replace it with this homemade one.

R165 Vegan Almond Cashew Feta
R165 Vegan Almond Cashew Feta

Vegan Baked Almond Cashew Feta

approx. 300 g (10.5 oz) plant-based feta cheese
2 hours (+ waiting time)

Ingredients

For the nut mixture:

  • 200 g (7 oz) blanched almonds
  • 100 g (3.5 oz) cashews
  • 0.5 lemon (juice)
  • 4 tbsp olive oil
  • 2 cloves garlic
  • 1.5 tsp salt

For the herb mixture:

  • 4 tbsp olive oil
  • 3 tbsp dried herbs (e.g. basil, thyme, rosemary, marjoram, ...)

Instructions

  1. Put blanched almonds and cashews in a bowl or stand vessel and pour fresh, warm water over them until everything is covered. Let soak for at least 1 hour. Then drain and rinse under clean water.

  2. Put the soaked nuts in a food processor with lemon juice, olive oil, peeled garlic cloves, and salt. Blend everything well until a slightly sticky mixture forms and add more salt to taste.

  3. Set a colander over a large bowl. Place a cheese cloth or clean kitchen towel over the colander and transfer vegan almond-cheese mixture into it. Gather corners and twist tightly until you notice that you could squeeze out liquid. Secure with a rubber band and place in fridge overnight.

  4. The next day, preheat the oven to 180°C/355°F. You’ll notice that the mixture lost more moisture and holds its form once you unwrap it from cheese cloth. Transfer it to a small oven-proof dish.

  5. In a small bowl, mix olive oil and dried herbs and brush the mixture all over the small ‚cheese’ ball. Afterwards, bake in the oven at 180°C/355°F for approx. 30 minutes, or until golden brown.

  6. Serve (still warm!) and crumble it over salads, other vegetable dishes, or use it as a spread.

R165 Vegan Almond Cashew Feta
R165 Vegan Almond Cashew Feta
R165 Vegan Almond Cashew Feta

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