Just as much as we love the big city, we love the archipelago. And just as much as we love regular feta cheese, we love almond feta. Now, we are not saying that the almond feta reminds us of the archipelago, we just mean that it is equally as delectable as it’s original counterpart and we hope you dare to try it someday. A base salad or this lasagna pairs really well with this almond feta.

Or do like Mia, and use the almond feta as a topping on seed bread or crispbread (here you find our recipe for oat and red lentil crispbread and here is a recipe for AIP crispbread). You decide, there are no rules. And speaking of no rules, we suddenly got an exciting idea … Now we haven’t tested this, but something tells us that this almond feta would be nummy with  fruit too? Maybe figs, grapes and pears. Perhaps this will be on our Friday night menu this week?

Whatever you choose, it’s fun to make your own almond feta! It takes a little time, not in physical work but in waiting. First, the almonds are soaked and then dried. We chose to soak the almonds overnight and continue the production the next day. So if patience isn’t your thing then perhaps this isn’t a project for you. The recipe comes from our FP chef Therese Elgquist and her new wonderful book “Plant-based”.