Almond feta is one of those things that I hated when I went vegan. They are almonds, how can you get them to taste like feta?? I was so against it, I think I talked myself into not liking it.
I then had a breakfast at a local café here in Melbourne and something clicked, it is absolutely genius! Almonds are the perfect texture to give that crumbly feta feel and if you combine almonds with the acidity of the juice from a lemon, it gives a remarkable likeness to feta. I still can’t believe it. I love this stuff. It will lift any pasta dish or salad or even beans on toast to another level.
This recipe is developed from various sources on the internet. Shout out must go to Ann Gentry, the modern vegan cuisine Queen! Most seem to be adapted from her original recipe. I have experimented with many ingredients. The main thing I wanted to test was ground almonds or blanched almonds and grinding them myself. After experimenting, I found very little difference in both taste and price, so think ground is the winner. I also think that ¼ cup lemon juice is a bit too much. That is 2 lemons and makes it just a little too lemony to be feta.
I also find a good addition to be chopped dried chives. This takes it a little too far from feta to be feta, but is a great taste and if cheese n chives is your thing, you will love it.
Who has the best almond recipe online? I find LPK’s to be feta.
Serves enough to keep you going for a week or two.
- 1 ½ cups ground almond meal
- 1 lemon, juiced
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1/2 – 1 cup water
- 1.5 teaspoons salt
- 1 teaspoon chopped dried chives (optional)
- Simply blend all ingredients in a blender. Start with ½ cup of water and then slowly add a tablespoon at a time. I find around ¾ cup to be the sweet spot but it will depend on how much juice is in your lemon. Blend until you have a really creamy paste. It should be able to move when you tip the blender but not too much, you don’t want as drink so just go easy
- Line a bowl with 3 or 4 layers of cheese cloth (muslin) and pour the mixture in. Wrap up tightly, close with an elastic band and leave in the bowl to drain. I put a colander in the bowl and let it drain through that. Leave for about 10 – 12 hours. The other recipes of this online show that loads of water is drained, but I find if you get the mixture right, it doesn’t drain that much. That being said, feta is crumbly so get as much out as you can
- Preheat your oven to 180 degrees Celsius
- Bake on a baking paper lined tray for around 40 minutes
- Leave to cool. This will last for ages in your fridge. Certainly a week or so
- Get it into ya and come back next week where I will be including this into a great, quick breakfast
The Stone Roses “Second Coming”
If ever there was an album that has been given a bad name, it is this one.
The problem was that is took 5 years to come after their phenomenal, game changing debut and the World had moved on a little. Guitarist, and now sole songwriter, John Squire had decided big guitars, 90’s indie and a more Zeppelin approach were needed. The majority of Roses fans disagreed, but listen to the album without that knowledge and it has stood the test of time.
“Breaking Into Heaven”, “Tightrope” and “Begging You” are worth the price tag alone.
I actually got into this album first, I was 14 when it came out and was DISAPPOINTED when I heard their debut, afterwards. Can you imagine that?? I have of course educated myself since and hold their debut as one of my all time great albums, but “Second Coming” really does deserve a fair go.
Also, as I am typing this, I have just realised I have chosen “Second Coming” on Easter Sunday. Whoops.