I had no idea how this recipe was going to turn out, but it ended up an absolutely stunning substitute for feta cheese! Using almonds and

Photo1-5vegan gelatin gave it a dryer and  crumblier texture.


1 cup almonds (soaked overnight and skinned)

1 tsp kosher sea salt

1 tsp whole pepper corns

spices of choice (dill of course, and then garlic powder, onion powder, mustard powder, whatever you desire)

1 cup almond milk alternative

1 cup water

1/3 cup vegan gelatin substitute (agar agar flakes)

1 tsp oil of choice

3 tbsp lemon juice Photo1-6



-Place almonds into the food processor or vitamix and process until the consistency is a fine grind.

– Add pices then blend again until mixed thoroughly.

– In a sauce pan, heat milk, water, vegan gelatin and oil. Mixture will begin to thicken immediately, stir constantly until thick and smooth.

– When ready, add sauce to almond mixture and process again.

-Add lemon juice and mix until cheese starts to form into a solid shape.

– Transfer to a dry surface and pack tightly into a ball.

– Wrap in a layer of cheesecloth and hang-dry over night

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*optional: you can actually bake this cheese as well, once air dried. Either crumbled or shaped into a 1/2 inch disk. Just bake at 200 F for about 40 minutes. You can serve the disk on a platter, drizzled with extra virgin olive oil with crackers/bread, or of course, crumble onto a Greek Salad.  Serve warm, at room temperature or chilled.

*optional: to have a creamier goat cheese type consistency, simply add 1/4 cup more milk with a 1/2 tbsp of carrageenan in your sauce pan before adding to almond mixture. But please note, carrageenan can be a stomach irritant in some. It is found in many dairy and non-dairy products (used as a thickener and because it gives its products a smooth consistency). Not recommended for those with sensitive stomachs.

Yield: A good size ball of feta with a circumference of approximately 11 inches to-start

*If you don’t have time to soak your almonds, you may boil them for 15 minutes instead!