There are lots of beautiful recipes out there for almond-based “faux fetas” that are worthy of a central spot on any cheese tray.  Typically, they require straining a blended mixture of almonds, lemon juice, salt and olive oil in cheese cloth over night, before baking the final product the next day.  There’s a great example and tutorial at Maple Spice.  I highly, highly recommend making this if you’re in need of a cheese fix, or if you’re going to a dinner party and don’t want to be a vegan wall flower when the cheese tray comes out.  I made almond feta for my decidedly un-vegan wedding guests and received nothing but rave reviews.

The following version, however, is for people who want almond feta NOW and/or don’t have time/energy to fuss with cheese cloth.  This can be put together in five minutes to go on top of pizza, to garnish a soup, to spread on crackers, or my case – to go into the spinach pie I will be baking later tonight.  I’ll post the recipe if it turns out well.  Also, as almonds already have plenty of (good) fat, so I leave out the olive oil and cut the salt in half.  Enjoy!

1.5 cups blanched, ground almonds

1 big fat garlic clove

1/4 cup fresh lemon juice

1/4 cup water

1/2 tsp salt