This vegan baked almond feta is made by blending almonds and different seasonings. It's super easy to make and super delicious! You can bake it longer for a drier almond feta; or bake it shorter for a very creamy result. Creamy, savory, tangy… simply perfect!
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Put the raw almonds in a bowl and cover them with very hot water. Let them sit for 2 hours.
Preheat the oven to 325 degrees Fahrenheit, and ready an oven-safe ceramic or glass dish and parchment paper (I used a 5-inch glass dish).
Drain the almonds and remove the skins. The skins should pop right off of most of the almonds if you do the entire 2 hours of soaking. Be sure to save them as you can roast them for a crispy snack or add them to smoothies, etc.
Add the almonds to a blender along with the shallots, garlic, yogurt, lemon juice, and salt. Add only as much filtered water as needed to blend (I had to use around ½ cup). Blend, stopping to stir and scrape the sides as needed, until a thick, smooth paste is formed.
Pour the mixture into cheesecloth and GENTLY squeeze out the excess liquid. You don’t want to remove all of it (which you would do if you were making almond milk) – just enough so that the pulp clumps together but is still moist. Alternately, you can let it drain (without squeezing) out of the cheesecloth overnight in the refrigerator.
Transfer the pulp into the parchment paper-lined baking dish. Bake for 30 minutes, then use a toothpick or sharp knife to poke some holes in the surface to allow the heat to better penetrate the middle.
Return to the oven and bake for approximately 20 more minutes, or until the top of the almond feta is browning and slightly cracking.
Let the almond feta cool before slicing. Use it in salads, sandwiches, and more!
By VeggieSouls
