|Cubes of almond feta are delicious with olive oil, oregano and olives…|
After we went vegan, Greek salad was never quite as tasty. Try replacing the feta with tofu and you’ll see what I mean; just because it’s a white cube doesn’t mean it’s going to taste like salty, tangy feta no matter how much olive oil, oregano and lemon juice you lavish on it.
But guess what I discovered by accident when I found there were some soaked almonds in the fridge that needed using?- The perfect feta substitute; it’s salty, tangy, creamy and even looks just right (the flecks in the picture are because I left the skins on the almonds- you could skin the almonds after soaking if you want). Here’s how to make it:
- Soak some whole almonds in cold water for about 24 hours- I kept mine in the fridge.
- Drain the juice off and skin the almonds of you wish.
- Using a high speed blender/ grinder, process the almonds down to a thick paste. It should hold together when pressed.
- Mix in Himalayan pink salt and lemon juice until you are happy with the balance of sharpness and saltiness.
- Using your hands, shape into a block and store covered in the fridge.
PS: Since making this, I’ve had a look around the internet and I found that others have made it too. Methods vary; some use soaked blanched almonds and dehydrate or bake the cheese, some add oil to the cheese and some add probiotic powder to boost up its good qualities. What they all have in common, however, is that the almonds are soaked and natural salt and lemon juice provide the flavours.