Monday, April 1, 2013

Almond Feta on the fly


There are lots of beautiful recipes out there for almond-based "faux fetas" that a worthy of a central spot on any cheese tray.  Typically, they require straining a blended mixture of almonds, lemon juice, salt and olive oil in cheese cloth over night, before baking the final product the next day.  There's a great example and tutorial at Maple Spice.  I highly, highly recommend making this if you're in need of a cheese fix, or if you're going to a dinner party and don't want to be a vegan wall flower when the cheese tray comes out.  I made almond feta for my decidedly un-vegan wedding guests and received nothing but rave reviews.  

The following version, however, is for people who want almond feta NOW and/or don't have time/energy to fuss with cheese cloth.  This can be put together in five minutes to go on top of pizza, to garnish a soup, to spread on crackers, or my case - to go into the spinach pie I will be baking later tonight.  I'll post the recipe if it turns out well.  Also, as almonds already have plenty of (good) fat, so I leave out the olive oil and cut the salt in half.  Enjoy!

INGREDIENTS

1.5 cups blanched, ground almonds
1 big fat garlic clove
1/4 cup fresh lemon juice
1/4 cup water
1/2 tsp salt

  • Process all ingredients in a blender until smooth and serve.
  • For hot feta, bake at 350 until heated through and crusty on top.

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