Crumbly almond feta

by in Basics
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Almond feta, vegan

If you miss crumbly goat's cheese, this is the recipe for you! It's based on this well-known recipe from the Vegetarian Times, but I bake it on a higher temperature, which gives it a firmer texture and a nicely browned 'rind'.

This cheese can easily be cut into wedges or cubes. It tastes fantastic crumbled over salads, pasta and pizza. You can also just snack on it, or serve it as part of a fancy vegan cheese platter.


  • 1 cup almonds, soaked for at least 8 hours
  • 3 tablespoons lemon juice or white wine vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 4-8 tablespoons water


Squeeze the soaked almonds to remove the skins. Add them to the jar of you foodprocessor or high powered blender along with the lemon juice, oil, garlic and salt. Puree the mixture into a smooth mass. Depending on the strength of you machine this can take a few minutes. Add extra water if needed to make the blending go easier.

Put a colander on a bowl and cover it with a few layers of cheesecloth or a thin clean tea towel. Scoop the pureed nut cheese onto the colander. Fold the cloth around the cheese so it is squeezed into a ball. Let the cheese sit for 12 to 24 hours at room temperature so it can dry out and ferment a bit (this step is optional, you can also bake it right away).

Preheat your oven to 200 C / 400 F and cover an oven rack or baking sheet with parchment paper. Take the cheese out of the cloth and place it onto the parchment paper. You can pat it down a bit to make a wheel shape. Smooth out any cracks or uneven patches. Bake the cheese for about 30 minutes, until it feels firm and has a golden brown rind. Let it cool and put it into the fridge to firm up a bit more. It will keep for at least a week in the fridge.


Stacey op 12-6-2018 - 14:53

Just look at the picture and I can't resist it. This recipe worths trying, thank you for amazing recipe!

Jan Brown op 20-10-2018 - 19:37

Does it require oiling over surface before ovening? Also is there a video for this recipe? Thanks Jan

Martine op 22-10-2018 - 11:26

Hi Jan, there is enough fat in the recipe, so oiling is not required. No recipe video, sorry!

Andi op 27-1-2019 - 16:16

Can you use almond flour for this?

Martine op 28-1-2019 - 10:45

Hi Andi, I think you can, yes!

Emma op 23-6-2019 - 22:15

This recipe is lovely! So glad I found your page. Fermenting a new cheese right now, with white miso for extra flavour. Nom nom. Thanks again, this place is a treasure!

Martine op 24-6-2019 - 8:46

So happy to hear this Emma! Enjoy your cheeses. :D

Melissa op 30-6-2019 - 14:53

Are cashew nuts ok for this recipe?

Martine op 9-7-2019 - 9:05

Hi Melissa, the flavor will be different with cashews, but it would still taste good.

ChristinE op 10-9-2019 - 15:18

Hi! What a great recipe! I have some almond meal left from making fresh almond milk, the skin is still on. Do you think it would still work? I will try it regardless of the answer! have a great day and thanks again! Christine

Martine op 10-9-2019 - 16:11

Hi Christine, it will probably work to some extent, but of course the appearance of the cheese will be different with the skins included. Also, the almond meal leftover from almond milk has less fat and protein and more fiber than fresh almonds or almond flour, so the flavor and texture will be different too.

Emma op 25-12-2019 - 10:19

I made this yesterday's the last 2 days, leaning it in the dehydrator for 16hrs to mature and then baking it this morning after allowing it to cool overnight. It was a gamble making it for Christmas first time for Christmas Day, but I have to say the cheese itself is beautiful and one we'll definitely have again. It was crumbled over a rich chickpea salad for our main Christmas day meal. Thank you.

Martine op 26-12-2019 - 10:24

Sounds wonderful Emma!

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