Ingredients
Scale
For the baked almond feta
- 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)*
- 1/4 – 1/2 cup of water
- salt**
For the salad
- 7–10 large carrots
- 2 scallions
- 1/2 cup raisins
- 1 tbsp black sesame seeds
For the salad dressing
- 1 tbsp tahini
- 1 lemon, juice
- 2 tangerines, juice
- 1,5 tbsp mustard
- 1 cloves of garlic
- 1/3 cup of silken tofu
- salt, pepper
Instructions
Baked Almond Feta
- 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.
Salad
- 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!
Notes
* The more oil you add, the creamier cheese you get. But it also works perfectly without any oil. I personally don’t add any oil to my feta, however this way it’s a bit more dry and crumbly.
** 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.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Salad
- Cuisine: Vegan