Almond Feta. This is a great one to have in your repertoire for whenever feta is needed for a cheeseboard or recipe.
- 280g (9.8 oz) blanched almonds
- 160ml (5.4 fl oz) water
- Pinch of salt, plus extra for seasoning
- ½ probiotic capsule (optional)
- Soften the almonds first by soaking them in a bowl of water for 2 hours
- After 2 hours, drain and rinse the almonds, then tip into a food processor or blender along with the water and pinch of salt, and blitz until you have a smooth texture. Once the almonds are blended, either age the cheese (see Top Tip) or flavour with salt. Be generous, as cheese should be salty. If you are ageing the cheese, then flavour with salt after the 24- hour ageing period.
- Once salted, wrap the cheese mixture in a piece of muslin cloth (cheesecloth), create a tight ball and place in a sieve for steadiness. Place the sieve over a bowl, then add something heavy on top to weigh down the ball and push out any excess liquid. Keep in the fridge overnight. The feta cheese will last for up to 7 days in the fridge in an airtight container.
Vegan Life tip
If you would like to age the cheese, transfer the blended almonds to a bowl (not made from metal or it won’t ferment), add the powder from half a probiotic capsule and mix well. Cover with a muslin cloth (cheesecloth) and keep outside the fridge for 24 hours to ferment. After 24 hours, the cheese will be slightly acidic in taste and have a thicker consistency.
Recipe from Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi (Hardie Grant, £20). Photography by Louise Hagger.