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Almond “Feta” with Herb Oil

Total Time

Prep: 25 min. + soaking Bake: 35 min. + chilling


1-1/2 cups

Updated: Oct. 20, 2022
Blanched almonds give this cheese appetizer a rich texture. Unbaked, it’s smooth and spreadable, while baking makes it crumbly like feta. It’s easy to make ahead. —Mary Raymond, Chesterfield, Missouri
Almond "Feta" with Herb Oil Recipe photo by Taste of Home
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  • 1 cup blanched almonds
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 5 tablespoons olive oil, divided
  • 1 garlic clove
  • 1-1/4 teaspoons salt
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • Assorted crackers


  1. Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
  2. Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed.
  3. Line a large strainer with 4 layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight.
  4. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment-lined baking sheet; flatten slightly into a 6-in. circle.
  5. Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled.
  6. In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers.

Nutrition Facts

2 tablespoons (calculated without crackers): 122 calories, 12g fat (1g saturated fat), 0 cholesterol, 249mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.

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