|10 min||45 min||16|
|2 1/3 cup whole||Almonds, raw (soaked and skins removed; see 'Advanced Preparations')|
|1/2 cup||Water, filtered|
|1/4 cup||Lemon juice|
|1/2 cup drained||Sauerkraut (white cabbage; not the wine kind!)|
|1/4 cup whole||Green olives (just the brine)|
|1/2 cup||Coconut oil (melted; refined will provide a cleaner flavour; but virgin works if you don't mind a coconut flavour)|
|2 tsp||Sea salt, fine|
For baked version, preheat oven to 400ºF (skip this step for raw version)
Line a bread loaf pan with parchment paper.
Blend all ingredients in a blender until as smooth as possible. If your blender is not high-speed, you may need to add extra liquid (if you end up adding over 1/4 cup extra liquid, add 1 extra tablespoon each of lemon juice and coconut oil)
Pour this mixture into the parchment lined loaf pan.
For raw version: you can use it in a recipe immediately or refrigerate for 1 hour to firm up for easier slicing.
For baked version: bake the almond feta for 45 minutes to 1 hour, until nicely browned on top.