PURELY PLANT BASED ALMOND FETA
Hanging for some more vegetarian recipes to revamp your cooking repertoire? Time to get amongst this sensational Almond Feta. Made purely from plants, not a touch of dairy in sight, and with these ingredients by your side you’ll giving your body that extra serve of protein, fibre and essential fatty acid rich plant power.
GF : DF : SF : V
Makes 1 ball of dairy free ‘feta’
1 cup blanched almonds+
1/4 cup lemon juice
1 teaspoon apple cider vinegar
3 tablespoons extra virgin olive oil
1/3 cup filtered water
You will need to start this recipe the day before. Soak almonds in filtered water for 12 hours, after this time rinse and drain.
Combine almonds with lemon juice, apple cider vinegar, olive oil, sea salt and water in Kitchenaid ProLine Blender and blend until even consistently.
Lay cheese cloth, or alternatively a new chux cloth over a medium sized bowl, pour almond feta into the centre of the cloth, then draw the sides up and around the almond feta, squeezing tightly into a ball and tying at the top. You can do so with an elastic band.
Elevate from the base of the bowl, by tying the cloth to chopsticks or a knife and allow to drain overnight in the fridge.
Remove from the cloth, and eat as desired. (It’s delish with spinach pancakes – recipe here…)
Store in fridge up to 1 week.
+ You can use almonds with skin on but it will change the colour of the feta to a light brown.