Salty, tangy and effortless to make. It's sure to become one of your favourites... When I first starting making this almost two years ago, I used a recipe with the same ingredients (although different quantities) but with a much more complicated process involving cheesecloth and straining overnight etc. I quickly realised that the liquid draining out was also taking the lemony saltiness with it. So I starting thinking, and the obvious solution was to put less liquid in and skip the draining element. It's extremely easy to make and only uses 5 ingredients.
You will need 150g almond meal 60ml lemon juice 4 tbsp olive oil 1 1/2 tsp salt 1/4 cup cold water (you may not need it all) Using a blender or food processor, simply combine all the above until well mixed. Use about half of the water to begin with and add more if you need it. You then just need to shape it and its good to go as a raw cheese, dip or spread. If you want to achieve a more crumbly authentic texture simply bake at 160C for about 20 minutes (keeping an eye on it so it doesn't take on too much colour - cover with foil if you need to). Allow to cool and store in the fridge in a sealed container. And that's all there is to it. You can use it in so many things. Spanakopita, with roasted tomatoes in a pasta dish, as an alternative to a tomato sauce on a pizza or in the mushroom and feta filo swirl recipe above.
16 Comments
Jess
13/3/2017 05:16:14 am
Oh my gosh that looks so easy! Will try soon! (I got here from Australian Vegan Foodies :P )
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Tracey
13/3/2017 08:16:14 am
It sounds too good to be true doesn't it? I hope you love it as much as I do. 😊
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Tracey
19/3/2017 08:33:49 pm
Glad you liked it Waev. 😀😀😀
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Sabrina TC
31/3/2017 07:05:50 pm
Holy crap! This is amazing! Thank you endlessly for your amazing recipes <3
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Tracey
3/4/2017 09:16:35 pm
No, I thank you for reading them Sabrina 😀
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Adam Plant
19/5/2017 02:33:39 pm
Just made another batch but with your hack of adding a tablespoon on dried dill in after blending and it tastes amazing , thankies
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Tracey
20/5/2017 11:37:11 am
Thanks Adam. I know you're a dill freak so you were bound to love that idea. I'm thinking of so many more additions that would work now.
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Christine
31/5/2017 08:40:13 am
Thank you!! I made it and it was delicious!! Baked it and had it on pizza and in a greek salad :) <3
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Tracey
31/5/2017 04:55:48 pm
Fantastic Christine. You'll be making all the time now. Thank you for letting me know it worked for you. x
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Jodie
12/9/2017 03:14:55 pm
Hi Tracy, would linseed Neal work withy this recipe do you think? xx
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Tracey
12/9/2017 03:23:14 pm
Hi Jodie,
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Jodie
15/9/2017 06:20:07 pm
Thanks Tracey🙏🏼 I went to make the feta and realised it was linseed meal I had in, not almond meal 🙄. I've since purchased the almond meal and made my first batch today. My toddler is currently noshing her way through it on some pesto pasta raw as she didn't want to wait until I'd baked it. It's delish🎉❤️. So is it the blanched variety of almond meal you use (to get the light colour?). I usually like to buy products with the fibre not removed but I'm happy to keep to the recipe if this effects the flavour, if you know? Not as worried about the colour just maximising goodness 😋xx
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Tracey
16/9/2017 02:40:57 pm
Hi Jodie. I think you'd be absolutely fine with the unblanched meal. It might be a slightly different texture maybe but the flavour would be the same. Try a half size batch and see how it goes. I'm glad you like it 😊😊
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Lisa Pola
21/6/2021 05:39:47 pm
Hooray. Thank you so much for this grt recipe. For years I’ve chased the holy of creating my own vegan cheese. I’ve used all the powders / ferments / coagulating agents. Very fussy and often dissapointing. Still eyeing off commercial products - so many on the market now - but often $$$$. Do u think 1/4 cup of rejuvalac might be interesting?? Tks again - luv your blog and recipes on vegan chef fb
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Tracey
22/6/2021 08:47:00 am
Hi Lisa!! You found me!!
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AuthorI'm a married mother of one, living in Melbourne. I've been Vegan since May 2015. CategoriesArchives
May 2020
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