Recipe for a vegan Baked Almond Feta with Rosemary. Made with the leftover almond pulp from making almond milk!
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.
Watch how to make Baked Almond Feta – Recipe Video (1 min)
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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.
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 :)
The perfect use for the Almond Feta: Mediterranean Pasta with Almond Feta
Recipe for a vegan Baked Almond Feta with Rosemary. Made with the leftover almond pulp from making almond milk!
- 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
- 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!
If you give this vegan Baked Almond Feta with rosemary a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
This is such a good idea for leftover pulp! I always feel guilty throwing it away. Love this!
Thank you, Hannah! Yep, now I wish I’d had all the almond pulp that I didn’t appreciate :)
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
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! :)
Can you make it without a spring form pan?
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. :)
how would you make this without the leftover “pulp”? I have whole raw almonds…
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 :) ).
Such a cool idea that you use leftover pulp for this feta recipe! Definitely trying it next time I’m making milk ;)
Yeay! Let me know how it works out for you, if you give it a try, Evi! :)
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. :-)
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 :)
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…
I hope you enjoy! :) Thank you for the tip! Do you use a dehydrator or an oven?
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…
oh that’s really interesting. Thank you so much for explaining, Barbara! :)
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!
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. :)