Vegan Feta Cheese | The Graceful Kitchen

I want you to memorize this recipe.

Vegan Feta Cheese | The Graceful Kitchen

Because it’s amazing, and because it’s too simple not to know by heart.

Vegan Feta Cheese | The Graceful Kitchen

And because I am going to be using it in so many recipes in the very near future.

Vegan Feta Cheese | The Graceful Kitchen

As you guys know, the kitchen over at the Graceful household is (almost) vegan.

Vegan Feta Cheese | The Graceful Kitchen

One of the only things I let myself lament about this otherwise positive fact is the lack of cheese.

Vegan Feta Cheese | The Graceful Kitchen

I am a cheese lover, and giving up dairy was far more difficult than meat or eggs. I miss the perfect breakfast of thick, tangy yogurt loaded with goodies, the ability of cream to take any pasta dish to the next level, the simple joy of salted butter spread over warm toast… And of course my all-time favorite food, the food Mr. Graceful had waiting for us on the beach where he proposed: Pizza.

Vegan Feta Cheese | The Graceful Kitchen

There’s something funny about attempting to find copycat versions of things we decide to give up, isn’t there?

Vegan Feta Cheese | The Graceful Kitchen

I have a friend who practically goes crazy every time I tell him of a new “vegan cheese” or “vegan yogurt” recipe that I have… After he’s done flipping out, he tells me that if vegans miss those things so much, they shouldn’t be vegan. And if they don’t miss it, then they shouldn’t be constantly trying to imitate it.

Vegan Feta Cheese | The Graceful Kitchen

I get his point, but…

Vegan Feta Cheese | The Graceful Kitchen

But I did not banish animal products from my home because of a deep, burning hate of cheese. I just wanted to make sure my diet would be kinder to myself and to my surroundings.

Vegan Feta Cheese | The Graceful Kitchen

So while I definitely enjoy the plant-based foods that nature has to offer when they are closest to their natural state, I still deeply miss some non-vegan foods.

Vegan Feta Cheese | The Graceful Kitchen

Especially dairy.

Vegan Feta Cheese | The Graceful Kitchen

Unfortunately, I have yet to meet a vegan cheese that can successfully sit atop a pizza, all melty and stretching (let me know if you guys have cracked the recipe for that… I will be eternally grateful).

Vegan Feta Cheese | The Graceful Kitchen

However, this one definitely does a good job of delivering the things I miss about a good feta — slightly crumbly yet a little creamy, with the right balance of tang and saltiness.

Vegan Feta Cheese | The Graceful Kitchen

I got the recipe from the uber-talented Debbie of Maple-Spice.Β Because I have been in an instant-gratification kind of mood lately (I blame the pregnancy out loud but deep down I know it’s not related), after a few times making it I decided to skip the step of straining it overnight by just using less liquid. The extra fermentation you may or may not be getting from letting the cheese hang out for a few hours isn’t missed, in my opinion.

Vegan Feta Cheese | The Graceful Kitchen

I’ve used it in quiches and fillings for baked goods (I hope to get to those in my next posts), but the version I offer here is the simplest way one can enjoy it: Atop some crackers, or a piece of your favorite crusty sourdough…

Vegan Feta Cheese | The Graceful Kitchen

…Or just sliced off and eaten by itsef.

Vegan Feta Cheese | The Graceful Kitchen

Vegan Feta Cheese:

Slightly adapted from Maple-Spice

Serves: Makes one 250 gram (~9 oz) wheel
Estimated Time: 7 minutes prep + 20 minutes bake
Kosher Classification: Neutral
Music That Compliments This Dish: The Beatles – I’ve Just Seen A Face

Ingredients:

1.5 cups almondΒ flour (almond meal without the almond skins)
2 cloves of garlic, chopped
1/4 cup fresh lemon juice
3 Tbs. olive oil
1/2 tsp salt
1/4 cup water
Optional: 3 Tbs. finely chopped fresh herbs, olives, or sun-dried tomatoes.

Vegan Feta Cheese | The Graceful Kitchen

Method:

Preheat your oven to 180 degrees Celsius, which are 350 degrees Fahrenheit.

Place all ingredients in the bowl of your food processor (except optional ingredients) and blitz the heck out of them until a thick paste is formed (about 4-6 minutes, depending on the strength of your machine). Stir in optional ingredients, if using.

Vegan Feta Cheese | The Graceful Kitchen

Vegan Feta Cheese | The Graceful Kitchen

Lay a large piece of plastic wrap on your working surface and lightly oil it.

Vegan Feta Cheese | The Graceful Kitchen

Scrape the paste onto the center of the plastic wrap sheet.

Vegan Feta Cheese | The Graceful Kitchen

Scoop up the edges of the plastic wrap around the mixture and tighten on top so that none can escape.

Vegan Feta Cheese | The Graceful Kitchen

Holding the hunk of mixture by the excess plastic wrap on top, round the bottom with your other hand. Return it to you working surface, round part down, and gently flatten into a round disc.

Vegan Feta Cheese | The Graceful Kitchen

Vegan Feta Cheese | The Graceful Kitchen

Line a baking sheet with parchment paper and carefully place the “cheese” disc on it, smooth side up.

Vegan Feta Cheese | The Graceful Kitchen

Vegan Feta Cheese | The Graceful Kitchen

Bake for 15-25 minutes (depending on your oven), until the cheese wheel has dried on all sides and is slightly cracked and golden.

Vegan Feta Cheese | The Graceful Kitchen

Vegan Feta Cheese | The Graceful Kitchen

Let cool before serving with a drizzle of olive oil and fresh herbs.

Vegan Feta Cheese | The Graceful Kitchen

Store in the fridge (plastic-wrapped or in an airtight container).

In-A-Nutshell:

  1. Preheat oven to 180 C (350 F)
  2. Process 1.5 cups almond flour (almond meal without the skins), 1/4 cup lemon juice, 3 Tbs. olive oil, 2 cloves garlic (chopped), 1/4 cup water and 1/2 tsp salt in food-processor until a smooth paste consistency is reached (4-6 minutes).
  3. Optional: Stir in 3 Tbs. finely chopped fresh herbs, olives, or sun-dried tomatoes.
  4. Turn mixture out into a sheet of plastic wrap, and use the plastic wrap to shape it into a tight disc about 3 cm (1.25 inch) thick.
  5. Bake on a baking sheet lined with parchment paper for 15-25 minutes, until the surface is crusty and slightly golden.
  6. Let cool before serving.

Vegan Feta Cheese | The Graceful Kitchen

 

Tagged on:                             

86 thoughts on “Vegan Feta Cheese

  • January 16, 2015 at 11:01 pm
    Permalink

    this looks great and everything, but there are way too many pictures, and i can’t load this on my phone for fear of going over my data cap

    Reply
    • January 21, 2015 at 10:45 am
      Permalink

      Sorry to hear that. Hope you check back when you can load it all!

      Reply
      • January 25, 2015 at 12:56 am
        Permalink

        Could I respectfully suggest simply not loading so many pictures? There really is no reason for it to be so image heavy in the first place. Rather than making it the responsibility of your viewers to just find a way to cope, you could make an effort to be more accessible in the first place. A small handful of pictures–as in, two or three, max–is plenty. The sheer number you actually have is ridiculous, and serves no actual purpose, because, again, just two or three pictures, AT MOST, would be sufficient for people to see what the finished product is supposed to look like. Having as many posted as you do is nonsensical, to the point where it’s almost as if you WANT to make it difficult for people to view your page.

        Reply
        • January 25, 2015 at 1:05 pm
          Permalink

          Hi Brenna, sorry again that you can’t view this post. When writing a publicly available recipe blog, it is certainly not my intention that people will not have access to it. I may consider making a different page for the “In-A-Nutshell” section, but I like the pictures I have put up here and I’m sure you can respect the fact that this blog is my hobby and culinary journal. Thanks for your input!

          Reply
          • April 17, 2015 at 4:46 pm
            Permalink

            I liked all the pictures. It really helps me and they loaded just fine on my computer. I hope you keep putting them up.

          • April 18, 2015 at 7:17 pm
            Permalink

            Thank you Lori. I’m so glad you found them useful, and it means a lot to me that you chose to voice that here.

        • June 15, 2015 at 2:13 am
          Permalink

          It’s her blog. Telling her that the number of pictures she has is ridiculous is just plain rude.

          Reply
          • June 15, 2015 at 6:38 am
            Permalink

            Thanks Joyo, I appreciate your support.

          • June 17, 2015 at 9:17 am
            Permalink

            Rude? Why on earth is it rude? It is being helpful. If her intention is to communicate then feedback on what is hindering communication is being polite. They could have just ignored her blog and never come back and she would be none the wiser as to why she wasn’t getting as many views. But they took the time to give an explanation.

            Personally I think they are right. I am looking forward to trying the recipe, but even on my PC I was getting fed up with photo/line of text/photo/line of text/photo… It was really hard to read and really frustrating. I understood what the feta looked like with the first couple of photos, job done.

            Maybe put the recipe much nearer the top and then have a gallery underneath?

          • January 7, 2017 at 9:01 pm
            Permalink

            I agree…..don’t read her blog if you don’t like her style …. jeez why are people so rude

        • August 24, 2015 at 3:36 am
          Permalink

          Brenna, are you on a dialup connection or something? Not only did this page load just fine on my phone, it loaded just fine on my computer at home. If she only posted two or three pictures, she couldn’t show all the steps of creating the cheese, nor the finished product.

          Not only that, you’re being really rude for someone who is supposedly “respectfully suggesting” something.

          Reply
        • September 22, 2015 at 10:31 pm
          Permalink

          Brenna – WOW – Why do the pictures make you so angry?
          I loved the them – the more the better I say – I think they really add to the post and made my mouth water. My daughter has a food blog and she takes loads of photos and uses them in her posts – if someone replied to one of her articles with such spiteful and unnecessary vitriol I would be really annoyed at the petty small minded shrew that took the time to spout such hatred. You must be deeply unhappy to come out with such a diatribe.
          If you really are that hard up that you can’t afford to download pictures on your phone, message me and I’ll send you a dollar. Otherwise maybe learn to use your phone rather than hating on this talented person’s blog – and set it to not download images automatically when you surf – on an iPhone it will be under “Cellular Data Useage”, you moron. Where do you live that data is so expensive? The Congo? Goodness me!!!

          To “The Graceful Kitchen” – please keep posting loads of pictures with your recipes – you have a wonderful web site and as a recent vegan also missing feta cheese, this was a God send!!!! The more pictures the better πŸ˜€

          Matt x

          Reply
          • December 24, 2015 at 12:51 am
            Permalink

            Matt
            I found it was your post that was nasty not Brenna, she made her point with out being rude and insulting and calling anyone hateful, a small minded shrew, hateful or a moron think you went a bit for I think it is after all a food blog.
            In my opinion it was a good recipe and thanks for it, your blog so please yourself how many photos you use.
            In a Nutshell section would be very thoughtful as some of us do not have access to high speed internet and do not live in the Congo, small town America can experience problems with download sped as well.
            Sharon

        • December 4, 2015 at 2:09 am
          Permalink

          Actually I found all the pictures really helpful. I hate when a recipe doesn’t have pictures, especially if you have to do physical things like shape the food and flip it onto trays etc. you don’t want to get that stuff wrong. Sometimes I read the step and I’m like ‘what the hell do they mean by that?’ and then I see the picture and I’m like ‘ahhhh got it!’.
          If you haven’t got anything nice to say, don’t say anything at all, she’s just posted a really rad recipe, don’t be hateful πŸ™‚
          Love and light to you

          Reply
          • December 4, 2015 at 6:34 am
            Permalink

            Thank you Cassandra, I’m happy to hear this was helpful to you πŸ™‚

          • March 2, 2017 at 4:16 pm
            Permalink

            Exactly! The pictures are fantastic πŸ™‚

        • August 7, 2016 at 9:15 pm
          Permalink

          Get a better connection or a better computer…mine loaded great.
          Thanks for the recipe. I can’t wait to try it!

          Reply
  • January 21, 2015 at 3:40 pm
    Permalink

    Just found this…boy…does this ever look wonderful!!!! AND EASY!!!!! Thank you so much for this recipe!!!

    Reply
    • January 22, 2015 at 2:01 pm
      Permalink

      Thank you Connie! Enjoy πŸ™‚

      Reply
  • January 27, 2015 at 5:08 am
    Permalink

    This recipe looks nice and simple so I’m going to give it a go!
    How long do you find this keeps in the fridge?

    Reply
    • January 27, 2015 at 11:14 am
      Permalink

      Thank Juliet! I think it would keep well for ten days… Although it never survives more then 2-3 days over here before getting eaten!

      Reply
  • January 31, 2015 at 1:19 am
    Permalink

    I can’t WAIT to try this!!! I love all the photos, it’s making my mouth water! Thanks for the awesome recipe

    Reply
    • February 1, 2015 at 8:41 am
      Permalink

      Thank you Ellen! I can’t wait for you to try it, either! πŸ˜‰

      Reply
  • February 12, 2015 at 12:18 pm
    Permalink

    This is my first time to comment here, although I keep coming back whenever I need to make a fresh batch of this awesome cheese. Thank you . Again and again and again!

    Reply
    • February 16, 2015 at 8:49 am
      Permalink

      Thanks for your amazing comment Cecille! I’m so happy you’re enjoying this recipe πŸ™‚

      Reply
    • February 16, 2015 at 8:50 am
      Permalink

      Awesome! Let me know how it goes!

      Reply
  • March 18, 2015 at 4:13 pm
    Permalink

    This looks like something I would like to try. How is it for longer term storage?

    Reply
    • March 27, 2015 at 5:29 am
      Permalink

      Hi Lori, I don’t think it would keep for very long since the almonds, once mixed with the rest of the ingredients, are quite perishable. I’ve successfully kept it for two weeks in plastic wrap in the fridge, and by then it got eaten. Hope you try it!

      Reply
  • March 23, 2015 at 8:43 pm
    Permalink

    Cheese has been the biggest weak point in our family in our transition to veganism…will definitely be giving this a try! Thanks for the inspiration.

    Reply
    • March 27, 2015 at 5:33 am
      Permalink

      Thanks Donna! Cheese is definitely the hardest for me as well! Your blog is beautiful, by the way.

      Reply
  • March 28, 2015 at 11:10 pm
    Permalink

    Your “In-a-Nutshell” condensed version, which I went by so not to have to print out the whole thing with all the pics, is missing the 1/4 cup water. Had to learn this the hard way.

    Reply
    • April 5, 2015 at 4:09 am
      Permalink

      Oh no! I did that once, too, by accident… Tasted like garlic-flavored marzipan. Sorry my short version misled you, and thanks so much for pointing it out to me so I could fix it for future readers!

      Reply
  • May 9, 2015 at 2:37 am
    Permalink

    The photos are gorgeous and very helpful. I always wish I could see vegan recipes step by step — especially for things I’ve not made before.

    I want to make stuffed grape leaves. Do you think this ‘feta’ would hold up well in a stuffed grape leaf (rice, spice, oil)? Or will it melt away?

    Thanks!

    Reply
    • May 11, 2015 at 7:50 am
      Permalink

      Hi Cris, thanks so much for the positive feedback.
      The feta would definitely not melt away, but it might lose some of its form. I have never cooked it by boiling before so I don’t know how that would alter its flavor/texture.
      Whenever I bake it I add it pretty late in the process, just to brown it a bit, because it does dry out when baked for too long, but I don’t think that will be the case if you simmer it in grape leaves.
      At any rate, this cheese doesn’t melt — this usually makes me sad (LOVE melted cheese) but I’m glad it can possibly be a feature to you and not a bug πŸ™‚

      Reply
    • May 17, 2015 at 10:57 am
      Permalink

      Hi Christine, I use pre-ground almond meal made from blanched almonds (in some places this is called almond flour). You could make your own from blanched almonds by pulsing in a blender, then repeatedly sifting out and re-grinding larger chunks. Be sure to do this in short pulses and allow time for the mixture to cool between them so as to not end up with almond butter πŸ˜‰ Thanks for stopping by!

      Reply
  • June 23, 2015 at 5:45 pm
    Permalink

    Hi, you asked for the melty cheese recipe… here you go.http://www.onegreenplanet.org/vegan-recipe/how-to-make-fresh-vegan-moxarella-cheese/
    We made it yesterday and it was REALLY good. We made very thin pies, don’t like thick pizza at all. Just make sure you roll the cheese blobs before putting them on the pizza and flatten them into small pancakes (because they can be weirdly shaped if you just spoon them on) and be careful with the cheese not burning too much – this cheese doesn’t melt as good as real mozzarella of course, but it does melt! so make it very flat before putting on top of the pizza. Good luck!

    Reply
    • June 29, 2015 at 5:41 pm
      Permalink

      Thanks so much Vava! I actually tried out this recipe a few times for various cheezy purposes, and while it definitely adds a cheese-like note, it was always too runny to be able to roll out (and you’re right, the blobs were kind of awkward shaped when I spooned them on). Did you change anything? Or maybe it’s just the cooking time?
      Also I’d love your crust recipe if you recommend it — I’m a sucker for thin crust πŸ˜‰

      Reply
  • Pingback: PRZEPIS NA PYSZNY WEGAΕƒSKI SER Z MIGDAŁÓW NATURALNE SKŁADNIKI | multishoper

  • October 15, 2015 at 11:55 pm
    Permalink

    This was AWESOME! I LOVED all the pictures(made it easy to follow plus I just love looking at how things are done). Curious why your “dough” looks white and mine was brown speckled. I used organic Almond meal from Trader Joes. Should I have used Almond flour? Haven’t tried it yet. It’s cooling from the oven. Myself and a couple friends are excited to try this. We have been searching for a vegan feta for a long time.
    Many thanks!

    Reply
    • October 18, 2015 at 7:27 pm
      Permalink

      Thanks for the awesome feedback Julie! If I remember correctly the Trader Joe’s almond meal is made from almonds with the skins, so that explains the brown speckles. Using almond flour (made from blanched almonds) yields a smoother consistency. But previous commenters have had success with the TJ’s almond meal — they equated the difference to the difference between white bread and whole wheat bread πŸ™‚

      Reply
  • October 16, 2015 at 2:31 am
    Permalink

    I just tried this feta (snuck a taste before wrapping up the cooled wheels). OMG it is really delicious. Can’t wait to have my salad tomorrow!!

    Reply
    • October 18, 2015 at 7:29 pm
      Permalink

      I’m so happy to hear! I should make a batch to top my grilled veggies πŸ™‚ It’s really great to hear from someone enjoying a recipe, especially since I really haven’t had time recently to post new ones.

      Reply
  • November 20, 2015 at 7:32 pm
    Permalink

    I was salivating at the first picture, but having looked at a few vegan cheese recipes I was mentally preparing myself for a recipe that took a full afternoon of prep plus being left overnight. 27 MINUTES!! You’re some kind of cheese revolutionary!

    Reply
    • November 23, 2015 at 8:47 am
      Permalink

      It just wouldn’t be fair to wait so long for cheese! πŸ˜› Thanks for stopping by!

      Reply
  • December 1, 2015 at 10:21 pm
    Permalink

    thank you for the recipe..it looks delicious. I’m just curios though. Do you think this would be ok done in a dehydrator ?

    Reply
    • December 4, 2015 at 6:33 am
      Permalink

      Hi Coral, I haven’t tried it in a dehydrator (it’s one of my wishlisted kitchen items!). My guess is it could definitely work, but the time needed would obviously change. Let me know if you try it!

      Reply
  • December 11, 2015 at 2:13 pm
    Permalink

    My friend introduced me to this recipe….. f*ck yeah.
    This recipe is awesome, my friend even more so for finding it first.

    Thank you Graceful Kitchen!!!

    Reply
    • December 12, 2015 at 5:51 pm
      Permalink

      Thank YOU Beba! And your awesome friend πŸ™‚

      Reply
  • December 16, 2015 at 4:42 am
    Permalink

    Thanks so much
    Going to use this for vegan spanikopita!

    Reply
    • December 16, 2015 at 7:01 am
      Permalink

      Sounds amazing! Enjoy!

      Reply
    • November 18, 2016 at 7:29 pm
      Permalink

      Debra,
      I know this was so long ago… But did you make the vegan spanakopita with this cheez? That’s exactly what I’m looking to do, and I’d love to know if it worked out for you.
      Thank you!
      Aimee

      Reply
      • December 10, 2016 at 6:26 pm
        Permalink

        I’ve made something similar (did not have filo dough on hand). It does not melt and actually loses some moisture in the baking process, so what I do now when I want to bake with it is make it with a bit more water to begin with. It works well. Good luck!

        Reply
  • January 4, 2016 at 2:09 am
    Permalink

    Hello, first time reader of your blog.
    A person who has eliminated all meats except the 2 or 3 times a week fish, once a week 3 bites of chicken (when my husband doesn’t finish the special food I made for him and I’m still hungry…still don’t know how being 5’4″ petite I eat so much more than him!)…I try my hardest eating vegetarian without soy, but too much potato substitute actually made me gain weight…

    So thank you for this. Healthier than the real thing and baked has just such a better look than wet cheese lol.

    But as others said, I found it hard navigating through this, scrolling down so many mobile pages just to find the recipe so I can print it out and add it to my New Years’ resolution to loose weight and go vegan meal plan.
    Thanks for the summary portion. Made it much easier to print just that part. Wish there was a “print friendly” link to a summary and 1 or 2 pics for those of us stringing along a meal plan.

    Reply
    • January 4, 2016 at 4:06 pm
      Permalink

      Thank you for your feedback, I hope you succeed in accomplishing all your resolutions for this year. Happy 2016!

      Reply
  • January 17, 2016 at 5:26 pm
    Permalink

    Thank you so much for this awesome, easy, and delicious recipe! It’s really helped our transition to being vegan! One question: have you ever tried adding nutritional yeast?

    Reply
    • January 17, 2016 at 8:22 pm
      Permalink

      Thank you Toto! Yes I have, it can add a cheesier note that reminds me a bit of cheddar. It’s quite lovely!

      Reply
  • Pingback: adviceforvegans: For all my cheese lovers out there, enjoy my... - VeganBlog.orgVeganBlog.org

  • April 7, 2016 at 1:11 pm
    Permalink

    I’m so excited to try this recipe! Oh how I’ve missed my watermelon salad with feta. By the way…your beautiful photos are what swayed me to try this recipe, keep em coming.

    Reply
    • April 7, 2016 at 5:42 pm
      Permalink

      Thank you Stephanie! Watermelon-feta salad is a summer favorite here, too πŸ™‚

      Reply
  • April 26, 2016 at 7:16 pm
    Permalink

    Tempted to give this a try but I only have limes at the moment. Do you think it’ll be okay if I used limes instead of lemons?

    Reply
    • May 9, 2016 at 10:19 am
      Permalink

      It will probably change the flavor a bit but should still work. Let me know how it turned out if you end up making it!

      Reply
      • May 20, 2016 at 8:45 pm
        Permalink

        I did make it with limes (quite a few times now) and it turned out perfectly πŸ™‚ Lemons are harder to find here in the south of Brazil and if you do find them they are expensive. Limes, on the other hand, are everywhere. Thank you for the recipe!

        Reply
        • June 7, 2016 at 6:06 pm
          Permalink

          Where I live we have the opposite problem, limes are in season for about two weeks and cost a fortune. We should trade πŸ™‚ Great to hear it worked out for you!

          Reply
  • May 13, 2016 at 4:51 pm
    Permalink

    This recipe looks delicious! I will try it tonight. Can you suggest some herbs that might work well? I’m still learning to be a cook – I guess I’d think rosemary or maybe oregano, but I’m not sure.

    Reply
    • May 16, 2016 at 6:44 am
      Permalink

      Hi Debra, I hope you give it a shot πŸ™‚ Rosemary sounds wonderful, but it is quite strong so make sure to use it in moderation. Oregano is a great idea too, as well as dried basil flakes. You also can try some fresh dill and garlic if that’s your thing!

      Reply
  • May 30, 2016 at 8:56 pm
    Permalink

    I found a packet of ground almonds in the pantry and couldn’t think what to do with them (other than baking), but remembered seeing a blog post ages ago that mentioned vegan feta. So glad I made it, and will definitely make it again!

    Reply
    • June 7, 2016 at 6:05 pm
      Permalink

      Awesome Louise!

      Reply
  • July 9, 2016 at 4:24 pm
    Permalink

    Hi, I tried this the other day and it was very disappointing. It turned out very dry and mealy. In reviewing the recipe and comments again I see I should’ve use almond flour which is quite different from what I used — almond meal. I wonder if that was the problem. ?? I also added chopped sun dried tomatoes, which added a strange flavor to the whole mealy thing. I’ll try it again but would love some feedback. Thanks!

    Reply
    • July 10, 2016 at 5:49 pm
      Permalink

      Hi Andrea, sorry to hear you had a bad experience. What you’re looking for is almond flour or blanched almond meal. The coarseness of the meal matters less in this recipe, what is important is that it does not contain the brown almond skins, as they will indeed affect the texture. I have modified the recipe to clarify this. Thanks for giving it a try!

      Reply
  • August 30, 2016 at 1:57 am
    Permalink

    what is the fridge life on this?

    Reply
    • August 31, 2016 at 9:46 pm
      Permalink

      Lea, the longest I kept it before it got finished was 2 weeks, but I imagine it wouldn’t stay good for much longer because of the high water content. Keep it wrapped to prevent it from spoiling quickly.

      Reply
  • November 13, 2016 at 9:19 am
    Permalink

    https://www.youtube.com/watch?v=fo2K1nSef2Y

    My favorite vegan melty cheese. I love your recipe, and it’s my favorite vegan cheese so far. Thank you for your time and all the pictures. I make the mozzarella more tasty, by adding more of nooch, lemon, and garlic, but it’s good as it is also.

    Reply
    • December 10, 2016 at 6:22 pm
      Permalink

      Yum, thank you!

      Reply
  • November 14, 2016 at 4:36 am
    Permalink

    Was so happy to find this recipe as my daughter had some uni friends over for a study session and one didn’t eat meat or dairy, so I was looking for something interesting to serve the girls for lunch.
    It was easy to make (except for the time taken to pop the almonds out of their skins before I made the almond flour). I added chopped rosemary to mine – delicious!
    I teamed it with another recipe I wanted to try that called for feta………. Sweet Potato Toast……….
    You use peeled and sliced (long ways) kumara/orange sweet potato as the ‘bread’ . You pop it in the toaster a few times until it looses it firmness and turns brown in parts then load it with whatever toppings you like.
    To use your feta, I piled up smashed avocado, & crumbled feta then topped with toasted pepitas, salt & pepper and a squeeze of lemon juice.
    Not only does it taste good but looks good with all the different colours!
    Thanks for a great recipe. : )

    Reply
    • December 10, 2016 at 6:24 pm
      Permalink

      Wow I’d love to see that, it sounds delicious. Is the sweet potato still a bit raw when you eat it, or is it completely toasted through?

      Reply
  • November 23, 2016 at 4:14 am
    Permalink

    Hey there, nice recipe. I’m just curious. Have you ever made this using rejuvelac instead of water and letting this culture for 2-3 days, instead of baking it?

    Reply
    • December 10, 2016 at 6:27 pm
      Permalink

      No, but I assume it will create a deeper, more complex flavor (I’m just too impatient to wait that long and too scatterbrain to actually remember to take care of it if I tried). πŸ˜›

      Reply
  • January 4, 2017 at 9:23 pm
    Permalink

    Looks great, and I can’t wait to try this! Thank you for sharing. I just wish that the “nutshell” recipe was at the top before all the pictures. It takes too long to scroll through all the pictures, and most people are viewing from mobile devices these days with limited data plans. Someone commented that the solution is to get a better computer, but that’s the old way of thinking.

    Reply
  • February 22, 2017 at 3:58 pm
    Permalink

    Can you please add some more pictures?

    Reply
  • February 24, 2017 at 2:40 am
    Permalink

    I made this and it’s excellent! I liked it baked as well as when its more pastey-like, fresh out of the food processor– I can see spreading it on crackers this way. πŸ™‚

    I took half the batch before baking and added nutritional yeast to it, just out of curiosity. Delicious with or without it.

    Thank you for the recipe!

    Danielle in CO

    Reply
    • April 14, 2017 at 10:57 am
      Permalink

      Yes, exactly! I use frequently as a base for all kinds of herbed vegan spreads. Thanks!

      Reply
  • March 30, 2017 at 12:25 am
    Permalink

    Found this recipe last week and you have saved my salads from utter and tasteless drudgery. I am following a very strict WOE so no dairy, no starch, gluten, fruit, a whole swack of veggies are on for me. I eat salad three times a day and your feta has rejuvenated my love for food! Thank you thank you! If you could figure out a starch free mozzarella I’d be ever so grateful! And your pix are slobberworthy! Pity you can’t delete those initial, unwarranted negative comments. But, this cheese is super good!

    Reply
    • April 14, 2017 at 10:54 am
      Permalink

      Thank you! I’m so happy the recipes are serving people well πŸ™‚
      Try looking up moxarella if you can include tapioca starch in your diet – I’ve used it many times and it’s great.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Current day month ye@r *

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: