| 7 | 55 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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.
CTA
| Meat Alternative | 0.6 |
