Rainbow carrot salad with raisins, vegan baked almond feta and a creamy tangerine-tahini dressing.
Guys, I think I’ve just made all my vegan dreams come true…hello there little vegan feta cheese!
This Baked Almond Feta Cheese is salty, creamy, crumbly and so crazy delicious. Not to mention it comes pretty close to the original one (especially in salads or when marinated). Nut cheeses are always amazing, and this one here is my new obsession, that you’ll find in my fridge nowadays every time. Oh, BTW I also have a lovely, crunchy carrot and raisin salad for you today, but let’s be honest….nobody cares about a salad when we talk about nut cheeses, right?
This recipe is seriously super simple and easy to make, you’ll absolutely love it. There are only a few things to keep in mind when you make this recipe, so you can make a perfect almond feta and feel like you’re in vegan heaven 🙂
- Use salt liberally in this recipe. The original feta cheese is extra salty, so if you want a result close to the original version, don’t be afraid to season your cheese well.
- I like to keep my cheese simple, so I only use garlic as a seasoning, but feel free to add fresh or dry herbs, toasted nuts or seeds or even dried fruits to your almond feta.
- You can keep the recipe oil-free, as I like to do, however the more oil you add to the base, the creamier your cheese will get.
- If you don’t have a high speed blender, you might want to pour the mixture through a fine mesh strainer or cheese cloth before baking. If you had to add more than half a cup of water to your mixture, it’s better to drain the mixture over night to drain off excess liquid.
- The cheese will keep in fridge for a few days. You can also marinate the cheese in olive oil or salt water to get an even more feta-y cheese.
I must also mention that I wasn’t the genius who came up with this amazing idea, similar recipes are extremely popular in different German vegan Facebook groups. However unfortunately I have absolutely no idea who should get the credit for this originally. But in case you know it, please let me know, I’d love to mention that brilliant person here and most importantly say a massive thanks to them <3
If you are as crazy about vegan cheeses as I am, definitely check out my Vegan Cheeses Pinterest board full of amazing recipes. Or try one of my favourites from the blog:
- Basic Cashew Cheese with Herbs
- Walnut and Herb Vegan Cheese
- Vegan Tofu Feta
- Cauliflower Cheese Sauce
- Easy Vegan Queso
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1,5 cups of blanched almonds (200 g/7 oz)
- 2 cloves of garlic
- 1 tbsp white miso
- 1 lemon, juice
- 3 tbsp nutritional yeast
- 2-3 tbsp olive oil (optional)*
- ¼ - ½ cup of water
- 7-10 large carrots
- 2 scallions
- ½ cup raisins
- 1 tbsp black sesame seeds
- 1 tbsp tahini
- 1 lemon, juice
- 2 tangerines, juice
- 1,5 tbsp mustard
- 1 cloves of garlic
- ⅓ cup of silken tofu
- salt, pepper
- Add feta ingredients to a blender and blend until creamy. Try to use as little water as possible, to make a thick cream. Transfer almond mixture to a silicon or an oiled oven-proof dish.
- Bake in preheated oven at 180°C/360ºF for 40-50 minutes, until the cheese is firm and the top turns golden-brown.
- Peel and slice carrots thinly, chop scallions and add to a large bowl with raisins.
- For the dressing add dressing ingredients to a blender and blend until smooth.
- Cut almond feta into smaller pieces (you can serve it warm or cold, as you prefer). Add desired amount to the salad. Pour over the salad the dressing and mix well.
- Serve immediately or chilled topped with sesame seeds. Enjoy!
** Don't be shy with salt here. Regular feta cheese is really salty, so feel free to add a good amount to your almond feta.
*** Store leftover almond feta in an airtight container in the fridge for 3-5 days.
**** You can also marinate the leftover tofu feta in herby olive oil or salty water. It will keep longer that way.