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!
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.
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 :)
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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Baked Almond Feta with Rosemary
- 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!
Monday 11th of November 2019
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
Sunday 27th of January 2019
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.
Monday 28th of January 2019
Awesome! Glad you like it! :)
Tuesday 14th of August 2018
How do I store this? How long does it keep? Recipe sounds yummy!
Thursday 16th of August 2018
You can store the almond feta in a container in the fridge for up to 5 days! :)
Tuesday 1st of May 2018
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!
Thursday 3rd of May 2018
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. :)
Sunday 22nd of October 2017
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...
Thursday 26th of October 2017
oh that's really interesting. Thank you so much for explaining, Barbara! :)