Baked Almond Feta

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 Shallot

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 3/4 tsp Salt

• Nuts & Seeds

  • 2 cups Almonds, raw

• Dairy

  • 2 tbsp Yogurt, plain unsweetened nondairy

Found on yupitsvegan.com

Description

Ingredients

• 2 cups raw almonds
• 1 shallot, peeled and roughly chopped
• 2 cloves garlic, peeled and roughly chopped
• 2 tablespoons plain, unsweetened nondairy yogurt (or substitute with 1 tb. additional lemon juice)
• 3 tablespoons freshly-squeezed lemon juice
• ¾ teaspoon salt (or to taste)

Directions

• Put the raw almonds in a bowl and cover them with very hot water. Let them sit for 2 hours.
• Preheat the oven to 325 degrees Fahrenheit, and ready an oven-safe ceramic or glass dish and parchment paper (I used a 5-inch glass dish).
• Drain the almonds and remove the skins. The skins should pop right off of most of the almonds if you do the entire 2 hours of soaking. Be sure to save them as you can roast them for a crispy snack or add them to smoothies, etc.
• Add the almonds to a blender along with the shallots, garlic, yogurt, lemon juice, and salt. Add only as much filtered water as needed to blend (I had to use around ½ cup). Blend, stopping to stir and scrape the sides as needed, until a thick, smooth paste is formed.
• Pour the mixture into cheesecloth and GENTLY squeeze out the excess liquid. You dont want to remove all of it (which you would do if you were making almond milk) - just enough so that the pulp clumps together but is still moist. Alternately, you can let it drain (without squeezing) out of the cheesecloth overnight in the refrigerator.
• Transfer the pulp into the parchment paper-lined baking dish. Bake for 30 minutes, then use a toothpick or sharp knife to poke some holes in the surface to allow the heat to better penetrate the middle.
• Return to the oven and bake for approximately 20 more minutes, or until the top of the almond feta is browning and slightly cracking.
• Let the almond feta cool before slicing. Use it in salads, sandwiches, and more! Once cooled, store leftovers in the refrigerator in an airtight container for up to a week.