Nut Meal Sundried Tomato and Herb Feta Pate


I just made this by collecting up the pulp that I strained from my home made nut milks, drying it out in the oven, and turning that into meal. If you don’t do all that, you can buy almond meal, and other nut meals. Also called nut flour. OK? Here’s what you need to make two delicious wheels of cheese pate like I have pictured here, like i made it:

3/4 cup each of hazelnut and almond meal
(you can use just almond for a whiter, true-to-feta’s look type cheese.)
2 cloves of garlic, minced
1/8 cup fresh lemon juice
1/8 cup red wine vinegar
1 tsp of red wine or cooking sherry
3 Tbs. olive oil
.5 tsp sesame oil
1/2 tsp salt ( Black Salt tasted amazing here!
1/4 cup non-dairy milk
2 -4 tbsp of nutritional yeast, to taste.

Optional: 1 tsp each of greek oregano, basil and parsley flakes with .5 tsp of rosemary. Finely chopped sundried tomatoes at about 1/4 cup are also delicious!

What to Do:

Preheat oven to 350.

Combine all of the above in a blender or food processor until a smooth, heavy, moldable batter. If the cheese is too wet, add a bit more nutritional yeast and almond meal. The optional ingredients are stirred in after this step.

Shape into a ball, divide into two, and shape into cute little wheels about 1.5 inch thick, and place on a parchment lined baking sheet. You can also use a silicone baking mold. Bake for 20 minutes until lightly browned and lightly cracked on the outside and allow to cool before slicing and serving.

Quick and easy, and holy damn is this delicious!


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