Baked Almond Feta


All of a sudden I started seeing baked almond feta everywhere – in my Instagram feed and then in a new cookbook called The New Vegan. So I got it in my head to make it and let me tell you, it’s another vegan culinary wonder.

There is a basic recipe on Vegetarian Times. I pretty much followed it but of course made my own adjustments, which I think is how we should all be cooking anyway. Get ideas from everywhere and then make them our own. I mean, it’s food after all, nothing is really that original. Anyway…

This baked almond feta is a two day affair so make sure you plan ahead if you want this for a specific day or party.


Note: I decided to make this really tart so I used the juice of an entire lemon and two tablespoons of cider vinegar. You should start with less and taste it as you add so you can decide if you want to make adjustments. You can’t take away but you can always add!

Baked Almond Feta


  • 1 cup whole almonds
  • the juice of one lemon
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 pinch salt


  1. Soak the almonds overnight. Drain the water and pop the skins off. This will take some time and while it is a bit of a pain in the butt, itโ€™s kind of meditative at the same time.

  2. Add the almonds and the rest of the ingredients into the food processor and let it rip until the mixture is nice and smooth which could take up to 5 minutes. Turn out into a nut milk bag or cheesecloth and and knot the top tightly essentially squeezing the almond mixture into the smallest area possible. Set in a strainer over a bowl and let it sit on the counter overnight to drain. Note: I had very little drainage and you might get none, some or a lot. Donโ€™t worry about it. Just continue with the next step.

  3. Take out of the cheesecloth and form into a round patty and place onto a parchment lined baking sheet. Alternatively, you can bake it right in a small glass baking dish.

  4. Bake at 350 for 30 to 40 minutes until the top is kind of firm and the bottom is nice and brown.

  5. Let cool and then use at will. It is great in salads and anywhere you would use feta cheese!





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