I DON’T WANT TO GET Y’ALL TOO EXCITED, BUT THIS IS THE BOMB. Texture and flavour both get a big omnivore-approved tick from me. ✔✔ As I’ve said a couple of times before, cashews are my least-favourite nut. While sweet, hard, protein-ful almonds take longer to soften, they make a lovely, easy mock feta cheese in their place.
Approximate cost to buy everything: $10, and you’ll have loads of leftover ingredients
Will make: about 1/2 cup feta
Time taken: 5 minutes, plus 12-24 hours soaking time and a few hours salting time
The protein, iron and calcium I’m not getting from meat? A nice serve of protein and calcium and a bit of iron. 🌱🌱🌱
1/2 cup almonds, skins off
1 cup boiling water
1 tsp dairy-free yoghurt
1-2 tsp fresh lemon juice, depending on desired zinginess (I used one and it was like a mild Persian feta)
1 tbsp salt (go figure.) 🌱🌱🌱
Place almonds in a small bowl topped with 1 cup of boiling water. Cover with foil and leave to soak and soften for at least 30 minutes, but ideally 12-24 hours.
Drain the almonds well. Add yoghurt and lemon juice to the almonds and pulse very well using a handheld blender or food processor until a thick, smooth paste forms.
Put your almond paste (I’ll call it curd) onto a chopping board and flatten slightly. Slice into chunks.
Place curd chunks onto a wire rack above a bowl and sprinkle with half the salt. Let sit for 30 minutes, then flip over and salt the other side. Leave salting at room temperature for at least 2 hours – the longer you leave it, the drier and more crumbly it will be. If you prefer a softer and more goat’s cheese-like feta, use it straight after the 2 hour mark.
Store, refrigerated, in an airtight container for up to a week.