2 cups almonds (soaked and de skinned) or just buy them blanched. But when they’re soaked they come off real easy.
1 clove garlic
4-5 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp sea salt
Pre-heat oven to 170C.
Combine in blender with a little water, you want to keep it as thick as possible...but smooth (I used about 1/2 cup). Keep stopping and scraping the sides.
Pour the mixture into a nut milk bag or cheese cloth and gently squeeze out excess liquid so it clumps together.
Alternatively place in cheese cloth in a sieve over a bowl and place in the fridge overnight.
Line a baking tray with parchment paper. Transfer cheese to baking paper shaping it in a rough circle about 1-2cm thick.
Bake for 30 minutes, then poke a few holes in the centre to allow the middle to cook. Bake for a further 10-15 minutes or until the top is browning slightly and cracking. Let the almond feta cool before slicing.
Store in an airtight container in the fridge.