145 g ground almonds
60 ml lemon juice
115 ml 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 sieve with muslin and spoon the mixture into the centre, gather the corners together, secure with an elastic band or freezer tie, then place the sieve over a 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 love strong smoky flavours, so made a smoked almond feta, by adding a teaspoon of smoked paprika to the mixture, which I think is my favourite flavour of all.