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Baked Almond Feta

Baked Almond Feta By: Debbie Walsh at 

You know when you come across a recipe that you know is going to change your life? This one has mine. Seriously. I must first stress here that this is not my recipe, I got it from food dot com whilst on a search for vegan feta. The poster of the recipe states that it is actually from a 2009 edition of Vegetarian Times and was one of the ‘editor’s picks’. I was prepared to make a vegan feta with cubes of marinated tofu despite preferring to keep my soy levels low but am so glad I found this. The 13 raving reviews also sold me and I set about making it.

It is unbelievably good, full of flavour and remarkably like feta. While all the reviews raved about this cheese most felt it wasn’t like feta. I have to disagree, it is almost spot on. I have a few recipes from back in the vegetarian days that need feta and I instantly started thinking about making them! Now normally I don’t re-post recipes I make from elsewhere, I’ll usually just provide a link back but I will re-post this one as I made a slight change which I’ll explain below.

Don’t be put off with making cheese, this is so, so easy (especially my way) and very versatile. It crumbles like feta but is also creamy enough in the centre to spread onto crusty bread, crackers, toasted bagels – whatever you like. Also, the original recipe drizzled a thyme and rosemary infused oil over top. While you don’t have to do this step at all I chose a dill oil. I’m sure the other herbs is beautiful over this but I had some fresh dill and simply love the stuff, so dill it was! Fresh Greek oregano would be my second choice here, for a more authentic feta.

Now the change I made was this: original recipe called for soaking blanched almonds overnight then draining and blitzing in a food processor or blender. I know from experience that my weak ass food processor and blender cannot get nuts as fine as would be needed here. So I went for straight store bought ground almonds instead. That would be almond flour or almond meal in North America I believe. Not only did this cut out a long step but I can always find ground almonds in the grocery store, big bags fairly cheap too. The replacement worked perfect, I’ll be making this a lot and I hope you all like feta as this will be featuring in a lot of upcoming posts! 😉

Edit: I wasn’t kidding either! Here are a few fantastic recipes I’ve made so far with this cheese, this stuff is incredible!!

Roasted Red Pepper and Asparagus Almond Feta Flan
Greek Style Orzo, Spinach and Almond Feta Bake
Spanakopita (Seriously the best I’ve ever had!!)
Jumbo Pasta Shells filled with Basil Almond Feta with Creamy Tomato Sauce
Mediterranean Couscous Salad with Almond Feta
Pizza with Almond Feta, Spinach, Black Olives and Spring Onion
Buckwheat Crêpes filled with Almond Feta and Walnuts with a Tomato Cream Sauce
Curried Carrot, Zucchini and Almond Feta Fritters
Hickory Smoked Baked Almond Cheese

Baked Almond Feta:
145g ground almonds (about 1 1/2 cups)
60ml lemon juice (1/4 cup)
1/2 cup water (4 fl oz)
3 Tbsp olive oil
2 cloves garlic, minced
1 1/4 tsp salt

Simply place everything there in a blender and blitz until super creamy and smooth. Mine took only a few minutes. Stop and scrape down if need be.

Now line a small bowl with 3 layers of cheesecloth:

Spoon the mixture into the cheesecloth:

Now bring all the sides of the cheesecloth together and tie into a ball, I just use a rubber band. Then place the ball in a strainer and place over a bowl:

Now just place it all in the fridge for about 12 hours. I have made this in the morning and baked it off in the evening or I just leave it overnight and bake it off the next day. After the 12 hours there will be a bit of liquid that has drained off:

If you are using the same dish, wash out the drained liquid and I like to give the dish a dusting of cooking spray to ensure it comes out easily:

Preheat the oven to 180C and unwrap the cheese from the cloth:

…and transfer to the greased baking dish or a lined baking sheet smooth side up:

 Bake for about 40 minutes or until slightly golden and cracked on top and firm to the touch:
Now just leave to cool in the dish then it’s ready to be transferred to a serving plate or used in a recipe! Enjoy!

The herbed oil is entirely optional, I made it the first time I made this cheese but honestly haven’t added the oil the hundreds of times I’ve since made this cheese. I find it doesn’t need it as it’s so good on it’s own.

Dill Oil:  (or whatever fresh herb you like)
2 Tbsp olive oil
1/2 Tbsp chopped fresh dill

Heat the oil and dill together until just warmed, don’t let it simmer. Remove from heat, pour into a small bowl and leave to cool.

When ready to serve, remove cheese from the fridge and drizzle over some of the oil. Serve with crusty french bread, crackers, toast triangles….and of course some wine 😉 I served some of it above with butter broiled french bread. You just take some slices of french bread, spread with vegan margarine and broil until golden, repeat with the other side.
Nutritional Information: per 100g
Calories: 490
Fat: 43.7g
Sat Fat: 4.5g
Protein: 12g
Fibre: 6g
Carbs: 14.6g
Sugar: 2.6g
Sodium: 1136mg

Recipe by:  Debbie Walsh at

Pictures By:   Debbie Walsh at


Cashews, Frozen = Delicious

Cashew-based vegan chai ice cream that’s luxuriously creamy and spicy-sweet. Surprisingly easy with simple ingredients, plus no boiling or chilling required!
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 6
  • 1.5 cups raw cashews, soaked for 4-6 hours (or overnight), then drained
  • 1 cup light coconut milk (or sub another dairy free milk, such as almond or rice)
  • 3 packets chai tea (or ~4 tsp loose leaf, or sub black tea for a more subtle chai flavor)
  • 1/4 cup coconut oil, melted (or olive oil)
  • 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
  • 1/4 cup cane sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp each cinnamon and ginger powder
  • Optional: 1/4 tsp each black pepper, ground cloves and cardamom

Get 50 Delicious Dairy-Free Recipes

  1. Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.
  2. When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water for at least 10 minutes. It should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge.
  3. In the meantime, drain cashews and measure out other ingredients.
  4. Add tea and all remaining ingredients to a blender and blend until creamy and smooth – about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.
  5. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
  6. Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
*If you don’t have all of the spices on hand, just add what you have and let the chai tea concentrate compensate the flavor.
*Inspired by / loosely adapted from Isa Chandra.
*Preparation time reflects hands-on preparation, not soaking cashews and extra freezing.
Serving size: 1/2 cup Calories: 371 Fat: 26 g Saturated fat: 12 g Carbohydrates: 31 g Sugar: 20 g Sodium: 16 mg Fiber: 1 g Protein: 5.7 g