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Almond Feta

Although I sometimes eat goat and sheep dairy, I also really dig a good nut cheese. This was my first attempt at making feta and I’m thrilled with the results! It’s salty and brine-y thanks to the lemon juice, cheesy from the nutritional yeast, and actually crumbles like the real deal. It’s also pretty simple to make, even though there are a few steps. 

This is a wonderful thing to have on hand, as it pairs so well with all the other recipes in the plan to top the bowls, soup, and salad beautifully. But if you’d like to gussy this recipe for a party, top it with the Roasted Vegetables and Marinated Olives, a sprinkling of fresh or dried oregano and a drizzle of honey.  

You can add all kinds of flavours to this recipe, so don’t let me stop you at garlic and oregano! Other herbs like dill, thyme, or rosemary would also be delicious, and instead of fresh garlic, you could try using roasted garlic from the Roasted Vegetable recipe. Smoked salt or crushed chili flakes would also be delicious. 

Almond Feta


  • 1 cup blanched almonds soaked 12-24 hours
  • 1 fat clove garlic
  • 2 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. nutritional yeast
  • 1 tsp. salt
  • ½ cup / 125ml water
  • ½ tsp dried oregano


  • Drain and rinse the almonds well.
  • Preheat oven to 350°F / 175°C.
  • Pulse the garlic in a food processor to mince. Add the almonds and remaining ingredients. Blend on high until as smooth as possible.
  • Spoon this mixture into a few layers of clean cheesecloth. Pull up the sides, twist, and extract as much of the liquid as possible. Unwrap the cheesecloth and form the pulp into a block or round (just make sure that it is the same thickness all over).
  • Place on a parchment lined baking sheet in the oven for about 40 minutes. The feta is done when the top is cracked and slightly golden. Remove from oven and let cool. Store leftovers in an airtight container in the fridge for up to one week.


Makes 1 block