Homemade Almond Feta
If there's one thing almost every non-vegan says when talking about veganism, it's 'But I could never give up cheese!'...well I've got you covered!
I've never really been a big cheese fan myself, and going vegan and giving up cheese was no issue for me. The same can't be said about my Mum. I've bought her countless vegan cheeses to try, but she always comes to the same verdict: it's not the same, yuck, I can't eat this.
UNTIL, Mad Millie Kits came along and I made my very own homemade vegan feta cheese!
The Mad Millie Vegan Cheese Kit comes with all the special cheese-making ingredients you might not have in your pantry otherwise, such as Artisan's cheese salt, citric acid and agar agar. It also comes with a cheese cloth, a kitchen thermometer and a little vegan cheese recipe booklet. The recipes are all designed to be made in any kitchen, so no special fancy equipment or ingredients are needed. Simply add your soaked nuts and follow the recipe instructions! Of course, you could go out and buy all these ingredients separately from a health food store, but this kit not only saves you the hassle of doing that, but it's also much better value and already comes with a whole guide on how to go about making your vegan cheese. Basically, it makes the PERFECT Christmas present for any vegan (or even non-vegan) foodie!
The cheeses are all nut based, which means they are not only super creamy and delicious, but also great for you. Rich in fibre, antioxidants, minerals like calcium, zinc and magnesium, vitamin E and healthy fats. So satisfying and the perfect addition to complete any meal.
What I loved most about this feta was all the beautiful flavours of the herby marinade that infused into the cheese. The texture is creamy, slightly crumbly and totally resembles normal feta cheese. All while being oil free and made with all natural, no nasty artificial ingredients that are commonly found in vegan cheeses. It's absolutely delicious, easy to make, packed with nutrients and approved by the whole family, vegans and non-vegans alike. Safe to say, it's a winner!
Without further ado, let's get to the recipe. Don't forget to tag me on Instagram if you try it out, I'd love to see your vegan cheese creations!
For the feta:
- 1/2 cup (80g) raw almonds
- 1 tsp Artisan's cheese salt
- 1/8 tsp citric acid
- 1.5 tbsp agar agar
- 3/4 cup (190 ml) water
For the marinade:
- 1/4 cup (62 ml) water
- 1.5 tbsp dried oregano
- 1/2 tsp Artisan's cheese salt
- 1/2 tsp chilli flakes
- 1/4 cup (62 ml) apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 2 tbsp white miso paste (optional, otherwise use 1-2 tsp extra cheese salt)
- Soak the almonds in water overnight or at least 8 hours
- Peel your almonds. After soaking the skin should slip right off when you squeeze them!
- Now add the almonds and the rest of the feta ingredients into a high powered blender or food processor and process until super smooth and creamy
- Pour the mixture into a pan and slowly heat to 60 degrees Celsius to activate the agar agar (use the thermometer to check the temperature!), stirring so the cheese mix doesn't burn or stick to the pan
- Keep stirring at that heat for another minute and the cheese should become very thick!
- Pour the mix into a mould or glass container, then put in the fridge for 1-2 hours or until set
- Meanwhile, mix all the marinade ingredients together
- Once set, slice the feta into cubes and pour over the marinade. Allow to marinate for at least a few hours, the longer you leave it, the stronger the flavour
- Enjoy in a salad, on bread or crackers, or even just on it's own!
Serving suggestion: Make a simple Greek-style salad with chopped tomato and cucumber, fresh basil and vegan feta, tossed with balsamic vinegar, black pepper and salt. Serve as is, or on top of grainy crisp bread or fresh toasted bread. Yum!
- You can also use macadamia nuts instead of almonds
- Instead of oregano, try using dried basil, parsley, dill or another herb of your choice!
- I wanted to make this recipe oil free, however, if you want you can also add 1 tbsp high quality extra-virgin olive oil to the marinade for even more extra flavour!
- This recipe keeps in the fridge for 2 weeks
This post is a collaboration with Mad Millie, however all views and opinions are my own. I only ever promote products that I truly love!