Feta cheese. There's no better addition to Greek salads, Mediterranean pasta, or quinoa dishes. Feta cheese can give new life to a pizza or give a kick to dips and sauces. When I was pregnant with my second child I ate feta cheese almost every single day. Feta cheese and I have had a passionate love affair for years.
But what if you cannot eat dairy, for one reason or another? Should you go through your life without the creamy, salty goodness of feta cheese?
No, you should not.
If you cannot eat dairy, consider making your own feta alternative - with almonds. This non-dairy cheese is delectable and creamy, and quite straightforward to make. It does take some waiting time, but you are making cheese, here, people. Cheese, like Rome, cannot be built in a day! The end product is well worth the wait, and no one will believe it's not the real thing!
Ingredients
Directions
Place almonds in a bowl and cover with water; soak for 24 hours.
Drain almonds; place in a high-powered food processor with lemon juice, olive oil, garlic powder, salt, and 1/4 cup water. Puree until very smooth and creamy.
Line a colander with cheesecloth (or a large coffee filter); spoon almond mixture into it. Place over a bowl and put in the refrigerator overnight.
Preheat oven to 200 degrees and line a baking sheet with parchment paper.
Spread mixture over the parchment paper to about a 1/2 inch thickness. Bake for about 30 minutes, until the top feels dry and golden.
Allow to cool and then store in the fridge; crumble over a salad or pasta dish - anywhere you would use feta - and enjoy!
NOTE: prolonged storage may lead to the cheese becoming soft. If this happens, simply re-bake in the oven until the desired consistency is reached.
Adapted from Vegetarian Times
Where should you use this non-dairy feta? Try my Ode to Joy Greek Salad, my Watermelon and Feta Salad, or my Freekeh Greek-eh Salad.
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