Almond Feta Cheese Spread with Herb Oil Vegan
Indulge in the creamy, tangy delight of this Vegan Almond Feta Cheese Spread with Herb Oil, a dairy-free alternative that’s as delicious as it is versatile. Made from blanched almonds blended to silky perfection with zesty lemon juice, apple cider vinegar, and a hint of olive oil, this baked almond feta has a rich, crumbly texture that mimics traditional feta cheese. The finishing touch is a drizzle of aromatic herb-infused oil, featuring fresh rosemary, thyme, oregano, and garlic, which elevates the flavors to gourmet levels. Perfect as a spread for crackers, pita bread, or crisp veggie sticks, this elegant plant-based recipe is ideal for entertaining or adding a sophisticated touch to any snack or appetizer platter. Ready in just an hour with simple ingredients, this vegan cheese spread is proof that flavor and nutrition can go hand-in-hand!
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Recipe Information
Ingredients
- 1 cup Blanched almonds
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 cup Water
- 0.75 teaspoon Salt
- 0.25 cup Extra virgin olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Dried oregano
- 1 unit Garlic clove, minced
Instructions
Place the blanched almonds in a bowl and cover them with boiling water. Let soak for at least 1 hour, or preferably overnight for a creamier texture. Drain and rinse well before use.
Preheat your oven to 350°F (175°C). Line a small baking dish with parchment paper.
In a blender or food processor, combine the soaked almonds, lemon juice, 2 tablespoons olive oil, apple cider vinegar, water, and salt. Blend until very smooth, stopping to scrape down the sides as needed. This may take 2–3 minutes.
Spoon the almond mixture into the prepared baking dish, spreading it evenly to form a roughly 1-inch thick layer. Bake for 40 minutes, or until the top is firm and slightly golden. Remove from the oven and let cool to room temperature.
While the almond feta is cooling, prepare the herb oil. In a small saucepan, heat the 1/4 cup of extra virgin olive oil over low heat. Add the rosemary, thyme, dried oregano, and minced garlic. Warm gently for 2–3 minutes to infuse the oil. Do not let the garlic burn. Remove from heat and let cool.
Transfer the almond feta to a serving dish. Drizzle the herb oil over the top, spreading the herbs evenly. Let it sit for 10 minutes to absorb the flavors.
Serve with crackers, pita bread, or fresh vegetable sticks. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
