@chefclairesharrynroberto: BAKED ALMOND FETA. We need to have a serious talk about your gut health. If you’re still buying processed vegan cheese in a plastic tub, you’re essentially eating a cocktail of stabilisers + seed oils. When I was cheffing for VVIP’s, my clients demanded indulgence without the inflammatory side effects. This is the exact method I developed to satisfy that craving - a total metabolic upgrade with a perfect, golden crumble. Recipe 19/100: BAKED ALMOND FETA INGREDIENTS 1 ½ cups blanched almonds filtered water (for soaking) 1 tablesoon fresh lemon juice (for soaking) ½ cup fresh lemon juice 3 tablespoons extra virgin olive oil 1 clove garlic 2 teaspoons Celtic sea salt METHOD Soak almonds in filtered water with 1 tbsp lemon juice for 8–24 hours to neutralize phytic acid. Drain + rinse thoroughly. Blend almonds with remaining lemon juice, olive oil, garlic, + salt until completely smooth. Pour mixture into muslin/cheese cloth + tie the cloth tightly. Squeeze out any liquid. Place into an airtight container + refrigerate overnight to drain excess moisture + develop the tang. Shape cheese into a disk on a parchment-lined tray. Bake at 140°C for 40 minutes until edges are golden. Cool completely before slicing for the perfect crumble. 👉 Save this for your next mezze board. #100daysofrecipes #functionalnutrition #dairyfreefeta #clairesharrynroberto

CLAIRE SHARRYN ROBERTO

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Monday 01 June 2026 18:41:51 GMT