Best 3 Almond Feta Cheese Spread With Herb Oil Vegan Recipes
Indulge in a delightful culinary journey with our almond feta cheese spread and herb oil, a delectable vegan creation that tantalizes the taste buds. This creamy, tangy spread, crafted from simple, wholesome ingredients, offers a delightful symphony of flavors and textures.
Accompanying this exquisite spread are three variations of herb oil, each boasting its own unique character. From the vibrant basil oil, bursting with freshness, to the zesty oregano oil, exuding a Mediterranean flair, and the savory thyme oil, offering a subtle yet distinct herbal note, these oils elevate the spread to new heights of culinary artistry.
Whether you're seeking a flavorful dip for your favorite crackers or a luscious topping for your grilled vegetables, this almond feta cheese spread, paired with the aromatic herb oils, promises to transform your culinary creations into an unforgettable experience.
ALMOND FETA CHEESE WITH HERB OIL
Blanched almonds give this creamy-crumbly cheese a rich texture.
Provided by Vegetarian Times Editors
Categories Appetizers & Snacks, Condiment, Sides & Salads
Yield 10
Number Of Ingredients 7
Steps:
- 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again. 2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy. 3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid. 4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.) 5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
Nutrition Facts : Calories 170 calories
ALMOND "FETA" WITH HERB OIL
Blanched almonds give this cheese appetizer a rich texture. Unbaked, it's smooth and spreadable, while baking makes it crumbly like feta. It's easy to make ahead. -Mary Raymond, Chesterfield, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed., Line a large strainer with 4 layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight., Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment-lined baking sheet; flatten slightly into a 6-in. circle., Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled., In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers.
Nutrition Facts : Calories 122 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)
From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.
Provided by Wish I Could Cook
Categories Spreads
Time 55m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
- Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
- Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
- Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
- Bake 40 minutes or until top is slightly firm. Cool. Then chill.
- Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
- Spread on crusty bread or crakers. You'll love it!
Tips:
- For a smoother spread, soak the almonds overnight before blending.
- Use a high-powered blender or food processor to get a creamy texture.
- Add more or less water to achieve the desired consistency.
- Season the spread to taste with salt, pepper, and herbs.
- For the herb oil, use a variety of fresh herbs for a flavorful blend.
- Store the spread in an airtight container in the refrigerator for up to 5 days.
Conclusion:
This almond feta cheese spread is a delicious and versatile vegan alternative to traditional feta cheese. It's made with simple, wholesome ingredients and is easy to make. The spread is creamy, tangy, and flavorful, and it's perfect for spreading on sandwiches, wraps, and crackers. It can also be used as a dip for vegetables or fruit. The herb oil adds a delicious extra flavor dimension to the spread. This recipe is perfect for vegans, vegetarians, and anyone looking for a healthier alternative to traditional feta cheese.
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