Creamy vegan feta


• 1 cup almonds

• ¼ cup fresh lemon juice

• ¼ cup nutritional yeast

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1¼ tsp rock salt/ sea salt

• ½ cup cold water


Start by boiling the soaked almonds for up to 7 minutes. Remove from heat and cool off.

When cool remove skin.

Blend all ingredients then place in a cheesecloth.

Close it tightly and store it overnight in the fridge.

Bake for 30 to 40 minutes until top is firm and dry. Allow to cool before serving.

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