Easy-Bake Almond Feta
This almond feta is a tangy, crumbly vegan cheese alternative. It’s creamy, versatile, and bakes beautifully — perfect for salads, mezze, charcuterie boards, or baking.
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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.