145 g ground almonds
60 ml lemon juice
4 fl oz water
3 tbsp olive oil
2 garlic cloves crushed
1 tsp salt
Put all the ingredients into a blender and blitz until well combined, it mixes easily with using ground almonds.
Line a small bowl with three layers of muslin and spoon the mixture into the muslin, gather the corners of the muslin together and shape into a ball and secure with an elastic band. Place the ball into a sieve and place over the bowl.
Leave for at least 12 hours or overnight, in the fridge, to allow the liquid to drain, remove from the muslin and place on a greased baking tray smooth side up.
Bake in a preheated over at 180° for 35-40 mins until golden, slightly cracked on top, firm to the touch and leave to cool.
I marinated oregano leaves in olive oil for a few hours and drizzled over.
The almond feta has a lovely texture, can be spread on toast, bread or crackers and opens up the door for so many new vegan recipes for me to make.