Basic Dairy-Free Feta

A delicious dairy-free alternative to this favorite cheese.

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Ingredients

1. 1 cup / 142 g skinless almonds
2. 1½ cups / 360 ml almond milk
3. ¼ cup / 60 ml sauerkraut juice
4. 1 Tbsp. / 14 ml olive oil
5. 1 tsp. / 14 ml coconut oil
6. 1 tsp. / 3 g garlic powder
7. 1 tsp. / 6 g salt or substitute

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Directions

1. Place almonds in lidded container with almond milk. Cover and refrigerate for at least 8 hours.
2. Purée softened almonds with soaking milk, sauerkraut juice, oils, garlic, and salt/substitute in a food processor or high-speed chopper with an “S” blade until smooth and creamy, approximately 5 minutes.
3. Place colander over bowl, and line with cheesecloth. Empty almond mixture into cheesecloth, bring corners and sides of cloth together, and squeeze out the excess liquid into a lidded container. If desired, refrigerate the liquid for later use in other recipes.
4. Refrigerate the strained cheese in the cheesecloth over the colander for 12 hours.
5. Preheat oven to 200°F/ 95°C. Line shallow loaf pan with parchment paper.
6. Transfer cheese from cloth to prepared pan, and press down evenly to form a slab measuring approximately 1 inch / 2½ cm in height (or less, if desired).
7. Place pan in middle rack of oven, and bake for 45 minutes, until top starts to become firm. Remove from oven and cool.
8. Refrigerate after cooling or cover lightly with cheese cloth and leave for 2-3 days at a temperature of about 45-50°F / 7-10°C to “ripen”. This offers the additional advantage of fermentation, but must be done with safety in mind.
9. Chill before serving, and store in the refrigerator.

Serving size: 1 oz / 30 g Exchanges per Serving: ¼ Carb, ½ Protein, 1 Fat

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