Almond 'Feta' or 'Ricotta'
  • 1 cup blanched almonds
  • ½ cup water
  • ¼ cup lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic
  • 1¼ teaspoons salt
  1. Rinse almonds in cold water. Place in a large bowl and add water to cover by 3 inches. Cover and let stand overnight.
  2. Drain and rinse the almonds. Discard water. Transfer almonds to a food processor. Add ½ cup water, lemon juice, olive oil, garlic and salt. Cover and process for 5 or 6 minutes until pureed.
  3. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared cheesecloth. Bring up corners of cheesecloth and tie to form a bag. Refrigerate in fridge overnight.
  4. Squeeze out liquid. Remove cheesecloth and discard liquid in bowl. Transfer ball to parchment-lined baking sheet. Flatten into a disk around 6 inches in diameter.
  5. Bake at 200°F for 35-40 minutes until firm. Do not let it brown. Let cool then refrigerate until chilled.
Recipe by These Things I Love at