VEGAN FETA CHEESE RECIPE, ALMOND BASED
Vegan Feta Cheese Recipe: an almond based vegan feta cheese that is sliceable and spreadable.
Salty, tangy, rich almond feta, that has enough body to be cubed and tossed on a salad but is creamy enough to be smeared across a slice of toasted bread.
I include lactic acid as optional in the recipe. You don’t have to use it to get a delicious results. I does up the tangy sour feta-y flavor if you do end up using it. Here is the lactic acid I use.
Keep soaked nuts in your freezer and you will always be ready to make nut cheeses, smoothies or raw cheesecakes, like my Raspberry Rose Cheesecake. It is a similar process to my Cashew Labneh but I give it a quick bake in a mold, leading to a firmer cheese.
Ingredients :
Almond Feta
- 1 cup blanched almonds
- 2 cup water
- 1/2 tsp apple cider vinegar
- 3 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp white miso
- 1 clove garlic
- 2 tsp nutritional yeast
- 1/2 tsp lactic acid optional
Herbed Marinade.
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup minced herbs, I used rosemary, dill, oregano, mint, and sage
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
- 2 cloves garlic minced
- zest of one lemon
- 1 tsp dijon mustard
Instructions :
Almond Feta
Soak your almonds in the water for 6 hours or overnight.
- Drain your almonds and place the almonds in your blender with two cups of fresh water and puree until absolutely smooth.
- Heat the almond mixture in a sauce pan stirring often and being sure not to burn. You want the almond mixture to be very hot to the touch but not boiling.
- Line a sieve with cheese cloth or a clean unbleached white t-shirt and place it over a bowl to catch the whey. Pour the curdled almond mixture into the sieve and allow the whey to drip away into the bowl below. After about an hour pour out the whey and replace the bowl beneath.Fold the cloth over the top of the "cheese" and weigh down with a small plate and a can of beans to press on the "cheese" and release more water.
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get full recipes : sunnysidehanne.com
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