Baked Almond Feta with Roasted Vine Tomatoes
Baked Almond Feta with Roasted Vine Tomatoes
For the Almond Feta:
250g blanched almonds
250ml water, divided
juice of 1 lemon
3 tablespoons olive oil
1 garlic clove
1 teaspoon salt
1 tablespoon nutritional yeast
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon apple cider vinegar
zest of half a lemon
1 teaspoon agar agar powder
2-3 packets of cherry tomatoes on vines
generous drizzle of olive oil
salt flakes and freshly cracked black pepper
sliced baguette
fresh basil
For the Almond Feta:
Soak the almonds in water overnight, or boil them in water for 15 minutes. Drain and rinse. Place the soaked almonds in a high speed blender with 150ml water, lemon juice, olive oil, garlic, salt, nutritional yeast, spices, lemon zest and apple cider vinegar.
Dissolve the agar agar powder in 100ml warm water. Bring to a boil and allow to simmer for 2-3 minutes, then remove from heat and add to the almond mixture, making sure to scrape every last bit out.
Blitz until smooth, scraping down the sides of the food processor as needed and adding a teeny tiny bit more water if you need to.
Line two small, rounded bowls with cheesecloth and spoon the almond mixture onto the cheesecloth, smoothing out the top with the back of a spoon. Cover the top with the edges of the cheesecloth and chill overnight.
Preheat oven to 160°C. Gently transfer the almond feta to the baking tray and surround with tomatoes. Drizzle with a generous amount of olive oil, and salt and pepper to taste.
Bake for 45 minutes and then allow to sit for 10 minutes. If the cheese collapses a little, gently guide it back into place with the back of a tablespoon. Surround the cheese and tomatoes with sliced baguette, top with basil, and serve.
Alternatively, serve one now and keep one for later, in an airtight vessel in the fridge for up to a week.
Enjoy! x
Looking for a vegan cheese alternative? Try this baked almond feta, rich with garlicky and lemony flavour. Bake the cheese with vine tomatoes and serve with fresh basil and a sliced baguette. It's the perfect pre dinner snack for when you have guests round!
SHORT DESCRIPTION
DESCRIPTION
- For the Almond Feta: Soak the almonds in water overnight, or boil them in water for 15 minutes. Drain and rinse. Place the soaked almonds in a high speed blender with 150ml water, lemon juice, olive oil, garlic, salt, nutritional yeast, spices, lemon zest and apple cider vinegar.
- Dissolve the agar agar powder in 100ml warm water. Bring to a boil and allow to simmer for 2-3 minutes, then remove from heat and add to the almond mixture, making sure to scrape every last bit out.
- Blitz until smooth, scraping down the sides of the food processor as needed and adding a teeny tiny bit more water if you need to.
- Line two small, rounded bowls with cheesecloth and spoon the almond mixture onto the cheesecloth, smoothing out the top with the back of a spoon. Cover the top with the edges of the cheesecloth and chill overnight.
- Preheat oven to 160°C. Gently transfer the almond feta to the baking tray and surround with tomatoes. Drizzle with a generous amount of olive oil, and salt and pepper to taste.
- Bake for 45 minutes and then allow to sit for 10 minutes. If the cheese collapses a little, gently guide it back into place with the back of a tablespoon. Surround the cheese and tomatoes with sliced baguette, top with basil, and serve.
- Alternatively, serve one now and keep one for later, in an airtight vessel in the fridge for up to a week. Enjoy!
INGREDIENTS
For the Almond Feta:
250g blanched almonds
250ml water, divided juice of 1 lemon
3 tablespoons olive oil
1 garlic clove
1 teaspoon salt
1 tablespoon nutritional yeast
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon apple cider vinegar
Zest of half a lemon
1 teaspoon agar agar powder
2-3 packets of cherry tomatoes on vines
Generous drizzle of olive oil
Salt flakes and freshly cracked black pepper
Sliced baguette
Fresh basil
Method
