Baked Almond Feta

Creamy, tangy, salty, savory baked almond feta, made by blending almonds with seasonings and baking until firm and crisp. Vegan, dairy-free recipe.
Course basics, sides, snacks
Cuisine gluten-free, soy-free, sugar-free, vegan, vegetarian
Keyword almond feta
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Total Yield 2 cups
Calories Per Serving 109 kcal
Author Yup, it's Vegan


  • 2 cups raw almonds
  • 1 shallot peeled and roughly chopped
  • 2 cloves garlic peeled and roughly chopped
  • 2 tbsp plain unsweetened nondairy yogurt (or substitute with 1 tb. additional lemon juice)
  • 3 tbsp freshly-squeezed lemon juice
  • 3/4 tsp salt (or to taste)


  1. Put the raw almonds in a bowl and cover them with very hot water. Let them sit for 2 hours.
  2. Preheat the oven to 325 degrees Fahrenheit, and ready an oven-safe ceramic or glass dish and parchment paper (I used a 5-inch glass dish).
  3. Drain the almonds and remove the skins. The skins should pop right off of most of the almonds if you do the entire 2 hours of soaking. Be sure to save them as you can roast them for a crispy snack or add them to smoothies, etc.
  4. Add the almonds to a blender along with the shallots, garlic, yogurt, lemon juice, and salt. Add only as much filtered water as needed to blend (I had to use around 1/2 cup). Blend, stopping to stir and scrape the sides as needed, until a thick, smooth paste is formed.
  5. Pour the mixture into cheesecloth and GENTLY squeeze out the excess liquid. You don't want to remove all of it (which you would do if you were making almond milk) - just enough so that the pulp clumps together but is still moist. Alternately, you can let it drain (without squeezing) out of the cheesecloth overnight in the refrigerator.
  6. Transfer the pulp into the parchment paper-lined baking dish. Bake for 30 minutes, then use a toothpick or sharp knife to poke some holes in the surface to allow the heat to better penetrate the middle.
  7. Return to the oven and bake for approximately 20 more minutes, or until the top of the almond feta is browning and slightly cracking.
  8. Let the almond feta cool before slicing. Use it in salads, sandwiches, and more! Once cooled, store leftovers in the refrigerator in an airtight container for up to a week.

Recipe Notes

For a better texture, you can also add 1 tablespoon of olive oil, but I happen to really love the oil-free version and I know that many of you avoid oil, so I am presenting that version of the recipe.

Nutrition Facts
Baked Almond Feta
Amount Per Serving (2 tablespoons)
Calories 109 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 107mg5%
Potassium 3mg0%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin C 1.7mg2%
Calcium 50mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.