I’ll just start with sharing that this recipe is adapted from this Vegetarian Times Almond Feta and basically has the same ingredients. I had made the Almond Feta recipe once and it was just too time consuming. I had to go to different stores to find cheesecloth, then I had soak almonds for a day?? Come one. Do the blending and then drain for hours which I had trouble getting the cheesecloth layered and tied right. And THEN I had to bake it. No no no, not for this girl. I discovered I could get just as good of flavors but slightly different texture by skipping a lot of that nonsense. This is more of a spread, a delicious one. The big difference is by not draining it there is still more water in it, so I bake it at bit higher temperature and find that more of the water evaporates and leaves you with a nice dip or spread.And would make a good base for adding in other flavors so stayed tuned…I expect more versions of this.
Oh and I made this with Trader Joe’s ingredients too!
More photos below!
1 cup raw slivered almonds
Juice of one lemon (about 3-4 Tbsp)
3 Tbsp extra virgin olive oil
1 garlic clove, peeled
Salt & pepper to taste
2-3 Tbsp chopped fresh parsley, optional
Add almonds to a dish or container with 1 cup hot water and let soak 2-4 hours (if you don’t have a high powered blender like a Vita Mix, then soak for 8 hours.
Pre-heat oven to 325 degrees. Transfer almonds and water to blender with everything except the parsley – you don’t want it to be green unless it’s St. Patty’s Day ;). Puree until smooth. Adding a little extra water if needed.
Transfer to a bowl and stir in parsley (you can reserve some for a garnish). Transfer to a lightly oiled small baking dish.
Baked for 30-40 minutes. Drizzle with olive and serve. I think this is best served warm right out of the oven.