Sweet dreams are made of cheese
Table of contents
About this recipe
I made this almond feta because I wanted a tangy, crumbly, plant-based cheese that I could sprinkle on everything — from vibrant salads and hearty grain bowls to roasted vegetables and warm Mediterranean dishes. Most store-bought vegan cheeses either lack flavor, have too many additives, or don’t bake well, so I decided to create my own. This recipe is simple and approachable: just soak the almonds, blend them with a few key ingredients, chill, and bake until lightly golden. The result is a creamy, savory, slightly tangy feta alternative that’s packed with protein, probiotics, and wholesome fats, making it perfect for anyone who wants the comfort and versatility of cheese without any dairy. It’s one of those recipes I keep coming back to, because it elevates even the simplest meals and feels like a little everyday treat.
Ingredient Notes & Substitutes
Almonds – Use blanched or peeled almonds; soak to soften before blending.
Miso – Adds umami depth; white or yellow miso works best.
Lemon juice – Provides brightness and tang, the backbone of “cheese” flavor.
Nutritional yeast – Adds a cheesy, nutty flavor; highly recommended.
Coconut oil – Helps set the cheese and adds creaminess.
Water – To blend everything smoothly; adjust as needed for texture.
Recipe card with notes
Easy-Bake Almond Feta
Equipment
- Oven
- Food processor or high-speed blender
- Mixing Bowl
- Silicone molds or parchment-lined baking dish
Ingredients
- 2 cups blanched / peeled almonds
- 1 tbsp miso paste
- ⅓ cup lemon juice
- 1½ tsp salt
- 2 tbsp nutritional yeast
- 1 tbsp coconut oil
- ¼ cup water
Instructions
- Soak almonds – Place almonds in water and soak for at least 3 hours (or overnight for best results). Drain and rinse well before using.
- Blend – Add soaked almonds, miso, lemon juice, salt, nutritional yeast, coconut oil, and water to a blender or food processor. Blend until smooth, scraping down sides as needed.
- Shape – Transfer mixture into silicone molds or a parchment-lined baking dish. Press down and flatten to about 2 cm (1 inch) thick.
- Chill – Refrigerate for 1 hour to firm up.
- Bake – Preheat oven to 180ºC / 360ºF. Bake cheese until lightly golden at the edges, about 20 minutes.
- Cool & cut – Allow cheese to cool almost completely, then cut into cubes or strips. Small cubes are perfect for salads; strips work well for baking.
Notes
- Keeps in the fridge up to 2 weeks.
- For a creamier version: blend longer with an extra splash of water.
- Flavor twist: add herbs (thyme, oregano, dill) before baking for herbed feta.
- Serving ideas: crumble on salads, tuck into wraps, or melt strips on flatbread.
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