Vegan almond cream cheese - 'feta' style

Vegan almond cream cheese - this easy almond based vegan cheese is a delicious
spreadable creamy 'cheese' with a tangy, salty flavour that makes a great
alternative to feta.

Servings: 8 people

Author: Domestic Gothess

Prep Time
10 minutes

soaking time
30 minutes

Course:

Side Dish

Cuisine:

Vegan

Keywords:

vegan cheese

🧂 Ingredients

200 g (2 cups) flaked (skinless) almonds
60 ml (¼ cup) lemon juice
60 ml (¼ cup) olive oil
60 ml (¼ cup) water
1 clove garlic
1 ½ tsp salt
2 Tbsp nutritional yeast

Instructions

1 Place the flaked almonds in a large bowl and cover with plenty of boiling water.
Set aside for at least half an hour to soak then drain well.
2 Place the drained almonds in a blender or food processor along with the lemon
juice, olive oil, water, salt, garlic and nutritional yeast.
3 Blend at a high speed until very smooth and creamy. Scrape down the sides as
needed to make sure that there are no lumps of almond left. If you need to you
can add a drop more water but try not to add too much. If your blender has a
tamper tool then I recommend using it!
4 Scrape the cheese into a bowl and cover. It is ready to eat right away but will
firm up in the fridge and the flavours will mellow so I recommend refrigerating
it overnight before eating.
5 Store in an airtight container in the fridge for up to a week.