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Baked Almond Feta with Rosemary | ElephantasticVegan.com
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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!
Course Basics, Side Dish
Cuisine Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 baked feta
Calories 761kcal
Author Elephantastic Vegan

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
US Customary - Metric

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: 761kcal | Carbohydrates: 24g | Protein: 23g | Fat: 69g | Saturated Fat: 5g | Sodium: 1163mg | Fiber: 12g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 4.5mg | Calcium: 235mg | Iron: 4.2mg