Vegan Feta

When I went vegan in 2013, it wasn’t such a joy game for me at first. After all, I was really addicted to dairy and cheese. Although in Vienna there were already the first vegan alternatives on the market, I, unfortunately, have to say that one was more horrible than the other. Some were edible covered with tons of other stuff (like on a pizza), and some were just gross. Apart from the fact that you had to drive all the way through Vienna and then shelled out a fortune.

By the way, if you’re curious as to why I decided to go vegan despite my love for dairy products and the lack of tasty alternatives, feel free to read about it on my “ About Me” page.

Due to the lousy offer, I soon started to try several vegan cheese recipes. And unfortunately – also here, some results ended up in the trash. Vegan Gouda, Mozzarella, Parmesan – I’ve already tried quite a few recipes.

I will gradually summarize my favorites that have survived my critical examination for you on this blog. One of them is this vegan feta made from almonds (blanched almonds to be exactly, and lemon juice, olive oil, garlic, water, and salt, and if you like herbs to put on top or inside).

The almond feta cheese not only tastes heavenly, but is also versatile. You can use it anywhere you would use “real” feta. It can be sliced, but also spread on a piece of bread, like a feta cream cheese spread. It is actually firmly baked, but it’s texture is a little softer than feta.

I often serve it on the breakfast table, just as it is. And also at any other time of the day too. It’s so tasty to crumble the almond feta over pasta. It also tastes great with roasted vegetables. Or to top off your tzatziki. I have already baked the vegan feta in a spanakopita (Greek spinach strudel) and like to eat it together with the delicious Greek spinach rice spanakorizo. A pizza would also be a good fit.

It’s also great in a salad, like a greek salad, or in this watermelon cucumber feta salad, stuffed into a quiche or zucchini, or added to your sandwich. I’m sure it would also be a worthy addition to the “Baked Feta Pasta” that went viral on TikTok a while back. Or or or … It goes with so many dishes. Making vegan almond cheese yourself definitely pays off.

I would love to claim the credit for this vegan feta recipe. But it wouldn’t be fair. Because it’s from Debbie at Maplespice and it’s one of the recipes I haven’t actually changed. And actually, it isn’t really her recipe at all. That’s just where I discovered it. She got it from food.com and the food.com poster supposedly got it from the Vegetarian Times magazine, which no longer exists. Whoever invented it: thank you, thank you very much for this revelation!

Let me know if you are as in love with the recipe as I am, as well as how and with what you ate the feta!

I would love to see the result. Please do not forget to tag me on Instagram: @plantbased.redhead.cooks