Have you ever stopped to look at the nutrition info of plant-based cheeses in the grocery store?
Well I have, and it makes for pretty grim reading. I’ve long been on the lookout for a GOOD alternative to vegan feta, and have had many conversations in my Facebook group about plant-based feta that makes sense to eat from a heart health and caloric point of view.
I think this is the one.
Store bought vegan feta taste great but tends to be super high in sodium, oil and saturated fat. A single 1oz/30g (about 2 tablespoons) serving of one popular local brand of vegan feta contains 7.8g of saturated fat – more saturated fat than a quarter cup of peanut butter! For the same serving size, the recipe below contains… 0.44g, or about twenty times less.
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Traditional feta has such a distinctive flavour and texture, making it difficult to substitute at the best of times – but especially if you’re looking for a dairy-free option!
While this recipe doesn’t taste exactly like the real thing, it’s pretty dang close. It’s creamy, delicate and offers a complex umami hit.
Did I mention the versatility of making your own vegan feta? You can cut into feta-type pieces or crumble it over salads and pizzas. Salt it up or down depending on desired taste and make it your own recipe by experimenting with different brines, herbs and other spices.
I’m not exaggerating when I say I LOVE this recipe – it’s so easy to make and utterly delicious.
And don’t be afraid to load up because it is cholesterol free and very light on saturated fat (1.45g per 100g). It also contains less than half the sodium of regular feta, and far fewer calories.
Use it anywhere you would use regular feta: salads, pizza, pasta, baked potatoes, muffins, sandwich filling – the list goes on!
Vegan Feta Cheese
- 1 cup blanched almonds
- 2 Tbsp lemon juice
- 1 clove garlic
- 4 Tbsp olive brine see notes above
- 1/2 cup water
- 1/2 tsp salt or to taste
- Preheat oven to 175°C (350°F).
- Place all ingredients in a high speed blender. Blend until smooth, scraping down sides of blender as needed for even blending.
- Line an 8 ounce ramekin with baking paper, and spoon in the nut cheese mixture. Once down, smooth the top down.
- Place the ramekin in the oven and bake for 45 to 50 minutes until the top shows cracks and browns slightly.
- Remove from the oven and allow to cool in the ramekin. Place in the refrigerator to cool completely and firm.
- When ready to use, slice or crumble the cheese into feta-like shapes.
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Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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