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Home » Recipes » Side Dishes

Baked Almond Feta with Rosemary

Published: Jan 24, 2017 · Modified: May 6, 2019 by Bianca · This post may contain affiliate links · 23 Comments

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Baked Almond Feta

Recipe for a vegan Baked Almond Feta with Rosemary. Made with the leftover almond pulp from making almond milk! Perfect to crumble over pasta, lasagna, or risotto!

Baked Almond Feta with Rosemary | ElephantasticVegan.com

Are you making almond milk yourself? Always wondering what to do with the leftover almond pulp? I have the solution! Make this delicious, addictive vegan Baked Almond Feta with rosemary.

It only takes a couple of minutes of prep time, then 20 minutes in the oven and there it is: warm, crumbly almond feta that is amazing on pizza, pasta, or simply to eat on its own.

Baked Almond Feta with Rosemary | ElephantasticVegan.com

I never knew how to use the almond pulp from making almond milk in a meaningful way. I mean, I tossed it in muffins, cakes, but it didn't actually make it taste better. But this baked almond feta is the solution to everything (okay, not to everything, but to this specific issue). I know I'll be making almond milk much more often now, knowing that I can make this super duper delicious almond feta afterwards.

Baked Almond Feta with Rosemary | ElephantasticVegan.com

The baked feta tastes salty and lemony and of course with a light flavor of the rosemary. I don't want to say that this Baked Almond Feta is just like "real" feta, because I can't remember how "real" feta tastes, but it is an excellent way to use the almond pulp and it tastes close enough for me :)

Baked Almond Feta with Rosemary | ElephantasticVegan.com

Mediterranean Pasta with Almond Feta (vegan) | ElephantasticVegan.com
The perfect use for the Almond Feta: Mediterranean Pasta with Almond Feta

I hope you enjoy this vegan feta as much as I do! Let me know if you give it a try! I'd love to know what you think!

And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Baked Almond Feta with Rosemary | ElephantasticVegan.com

Baked Almond Feta with Rosemary

Elephantastic Vegan
Recipe for a vegan Baked Almond Feta with Rosemary. Made with the leftover almond pulp from making almond milk! Perfect to crumble over pasta, lasagna, or risotto!
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Basics, Side Dish
Cuisine Vegan
Servings 1 baked feta
Calories 761 kcal

Ingredients
 
 

  • 1 cup almond pulp (leftover from making almond milk)
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • a few fresh rosemary twigs

Instructions
 

  • Pre-heat the oven to 400°F/200°C.
  • Line a small spring form with parchment paper.
  • Add all the ingredients except the rosemary in a mixing bowl and knead it, form it to a ball and transfer it to the spring form. Press it flat. And add the fresh rosemary twigs on top.
  • Bake in the oven for 20 minutes or until the top is golden.
  • Let it cool off a bit, before transferring it out of the spring form together with the parchment paper.
  • Serve! Eat it on its own, sprinkle it over pizza, pasta, or whatever you like!

Video

Nutrition

Calories: 761kcalCarbohydrates: 24gProtein: 23gFat: 69gSaturated Fat: 5gSodium: 1163mgFiber: 12gSugar: 4gVitamin A: 60IUVitamin C: 4.5mgCalcium: 235mgIron: 4.2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Comments

    4.50 from 4 votes (2 ratings without comment)

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    Recipe Rating




  1. Hannah says

    January 25, 2017 at 12:48 am

    This is such a good idea for leftover pulp! I always feel guilty throwing it away. Love this!

    Reply
    • Bianca says

      January 25, 2017 at 8:50 am

      Thank you, Hannah! Yep, now I wish I'd had all the almond pulp that I didn't appreciate :)

      Reply
  2. Claudia says

    January 27, 2017 at 11:35 am

    how cool, because at the moment I'm totally at my baking-mood and think everyday of new baking projects :P maybe that's a good challenge for me :)
    holiday greetings from the hotel meran schenna
    Claudia

    Reply
    • Bianca says

      January 29, 2017 at 2:22 am

      I think it's because of the weather! :) Winter always makes me want to bake every day. It's a great baking project for sure! :)

      Reply
  3. Andrea says

    January 28, 2017 at 9:51 pm

    Can you make it without a spring form pan?

    Reply
    • Bianca says

      January 29, 2017 at 2:21 am

      Do you have any oven-save dish that you could put it in? I haven't tried it yet, but it would probably work without a dish too, just form a ball and press it flat on a parchment paper. :)

      Reply
  4. Hannah says

    January 30, 2017 at 4:41 am

    how would you make this without the leftover "pulp"? I have whole raw almonds...

    Reply
    • Bianca says

      February 01, 2017 at 10:18 am

      Hey Hannah, as I'm always struggling to find useful purposes for the leftover almond pulp, this recipe is especially designed for it.
      If you start with raw almonds (and you don't want to make almond milk), you might want to have a look at this Baked Almond Feta using raw almonds (it's not my recipe but it looks good :) ).

      Reply
  5. Evi says

    February 01, 2017 at 7:44 pm

    Such a cool idea that you use leftover pulp for this feta recipe! Definitely trying it next time I'm making milk ;)

    Reply
    • Bianca says

      February 03, 2017 at 7:02 pm

      Yeay! Let me know how it works out for you, if you give it a try, Evi! :)

      Reply
  6. Amanda says

    February 03, 2017 at 12:27 am

    I made this last night with the leftover pulp we have from making nut mylk at the cafe I work for, and it is DEVINE. I would highly recommend this recipe to anyone looking for a clever way to avoid wasting food! Thank you! I used fresh rosemary and added about a tablespoon of freshly minced garlic. This will be a weekly staple in my household. :-)

    Reply
    • Bianca says

      February 03, 2017 at 7:11 pm

      Oh Amanda, you're making nut mylk for a cafe?! That's awesome!! Your additions sound so good! Next I'm gonna try different feta cheeses with leftover pulp from other nuts. We'll see how that goes :)

      Reply
  7. Barbara says

    October 21, 2017 at 7:13 pm

    Awesome...I’ll try it.
    Also..easy peasy....dehydrate leftover pulp...then take chards and throw in blender...you have awesome almond flour.
    I store wet pulp in freezer until I’m ready to dehydrate...

    Reply
    • Bianca says

      October 22, 2017 at 9:52 am

      I hope you enjoy! :) Thank you for the tip! Do you use a dehydrator or an oven?

      Reply
  8. Barbara says

    October 22, 2017 at 1:06 pm

    Because I’m a raw vegan chef...I use a dehydrator. After making almond milk, I store pulp in freezer, in zip lock bags...flattened out really well...when ready...press pulp on dehydrator non stick trays....and again dehydrate overnight at 118 degrees F. You’ll need to flip the chards over after a few hours...to dehydrate both sides...

    Run the dried almond chards through blender....and you have almond flour,...which I store in mason jars, in freezer.

    I’m sure you can do this in a carefully watched, low temp oven....but I’ve never done it and not sure of timing...but I’m pretty sure it would work...it just would not be raw almond flour...google it...I’m sure someone’s done it..lol...

    Reply
    • Bianca says

      October 26, 2017 at 4:24 pm

      oh that's really interesting. Thank you so much for explaining, Barbara! :)

      Reply
  9. Linda says

    May 01, 2018 at 5:43 pm

    This is so amazing! I have always struggled with what to do with the almond pulp! I save some and throw it on cereal but that’s about it. One question...you obviously have to peel the skins from the almonds before processing? My pulp is the whole pulp skins and all, but I have done it where I remember the skins after soaking. Thank you so so much!

    Reply
    • Bianca says

      May 03, 2018 at 8:40 pm

      Hi Linda, I've used blanched almonds but you can use almond pulp with the skins too to make the feta, it just won't be that white. :)

      Reply
  10. Cornelius says

    August 14, 2018 at 4:24 am

    How do I store this? How long does it keep?
    Recipe sounds yummy!

    Reply
    • Bianca says

      August 16, 2018 at 3:53 pm

      You can store the almond feta in a container in the fridge for up to 5 days! :)

      Reply
  11. Rose says

    January 27, 2019 at 5:11 am

    I made a double bstch due to the size of my smallest spring form pan. It doesn't have tht horrible jaw stinging pain that real feta has, but I bibn't mind that one bit, i will make this again.

    Reply
    • Bianca says

      January 28, 2019 at 4:35 pm

      Awesome! Glad you like it! :)

      Reply
  12. Chris says

    November 11, 2019 at 9:28 pm

    I don't have almond pulp. Any suggestion as an alternative? I do want to make thisas it sounds very good.
    Looking forward to your suggestions.
    Chris

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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