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Baked Almond Feta with Rosemary

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! 

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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!
4.34 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 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
  • 1/2 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
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