Feta Cheese


  • 1 cup whole almonds, soaked in water for 8 hours
  • 2 tbsp fresh lemon juice
  • 1 clove garlic
  • 1¼ tsp unrefined salt
  • ½ cup cold water
  • 1 tbsp chopped fresh thyme leaves (optional)
  • 1 tbsp chopped fresh rosemary leaves (optional)


Discard soaking water and rinse the almonds. In a powerful blender, puree almonds, lemon juice, garlic, salt, and water, until very creamy. Place 3 layers of cheesecloth over a strainer and transfer the mixture to it. Bring up the ends of the cloth and tie with an elastic rubber band. Drain in a sieve in the refrigerator overnight, or at least for 8 hours.

Preheat oven to 200 °C. Line a cookie sheet with a parchment paper. Turn the cheese with the crumbly side down onto the paper and shape it like a disc of about ¾ inch thickness. Bake for 40-50 minutes, or until the top is firm and dry. Cool and chill.

When ready to serve, place cheese on a plate and sprinkle dry/fresh herbs on it.

Serves 6


This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.