Makes 1 ball of dairy free 'feta'. As founder and director of The Brown Paper Bag, Jacqueline Alwill has established herself as a leading nutritionist, health writer and presenter, with an in demand nutrition practice and wholefoods catering company ‘The Brown Paper Bag’. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste.
1 cup Blanched Almonds
Filtered Water, for soaking
1/4 cup Lemon Juice
1 teaspoon Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
1/3 cup Filtered Water
You will need to start this recipe the day before. Soak almonds in filtered water for 12 hours, after this time rinse and drain.
Combine almonds with lemon juice, apple cider vinegar, olive oil, sea salt and extra water in a high speed blender. Blend until even consistency.
Lay cheese cloth, or alternatively a new chux cloth over a medium sized bowl, pour almond feta into the centre of the cloth, then draw the sides up and around the almond feta, squeezing tightly into a ball and tying at the top. You can do so with an elastic band. Elevate from the base of the bowl, by tying the cloth to chopsticks or a knife and allow to drain overnight in the fridge.
Remove from the cloth and eat as desired.
Store in fridge for up to 1 week.
You can use almonds with skin on but it will change the colour of the feta to a light brown.