From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.