Greek Salad with Faux Feta
You can create an equally delicious, vegan alternative to feta cheese with cashews, dried herbs, and several other simple ingredients.
Ingredients
- For the Faux Feta:
- 2 cups (280 g) roasted cashews
- 2 teaspoons sea salt
- 3 fl.oz (90 ml) extra virgin olive oil
- ¼ cup (60 ml) fresh lemon juice
- 2 Tablespoons (30 ml) white wine vinegar
- 2 teaspoons dried oregano
- 2 teaspoons dried dill weed
- 2 teaspoons dried thyme
- 4 garlic cloves, peeled
- For the Salad:
- 8 medium (500 g) roma tomatoes, quartered
- 2 medium (400 g) English cucumber, thinly sliced
- 2 small (230 g) red onion, peeled, thinly sliced
- 1 cup (120 g) kalamata olives
Directions
- Place fresh lemon juice, vinegar, olive oil, salt, oregano, dill, thyme, garlic, and cashews into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Pour into a bowl or baking dish and place under refrigeration for 30 to 45 minutes. Break and crumble feta as desired.
- To assemble the salad, arrange cucumber and tomatoes on a plate. Garnish with red onion, olives, and faux feta.
Ingredients
- For the Faux Feta:
- 1 cup (140 g) roasted cashews
- 1 teaspoon sea salt
- 3 Tablespoons (45 ml) extra virgin olive oil
- 2 Tablespoons (30 ml) fresh lemon juice
- 1 Tablespoon white wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- 1 teaspoon dried thyme
- 2 garlic cloves, peeled
- For the Salad:
- 4 medium (250 g) roma tomatoes, quartered
- 1 medium (200 g) English cucumber, thinly sliced
- 1 small (115 g) red onion, peeled, thinly sliced
- ½ cup (60 g) kalamata olives
Directions
- Place fresh lemon juice, vinegar, olive oil, salt, oregano, dill, thyme, garlic, and cashews into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Pour into a bowl or baking dish and place under refrigeration for 30 to 45 minutes. Break and crumble feta as desired.
- To assemble the salad, arrange cucumber and tomatoes on a plate. Garnish with red onion, olives, and faux feta.
Ingredients
- 1 cup (140 g) roasted cashews
- 1 teaspoon sea salt, optional
- 3 Tablespoons (45 ml) extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon white wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- 1 teaspoon dried thyme
- 2 Tablespoon garlic, peeled
Directions
- Place fresh lemon juice, vinegar, olive oil, salt, oregano, dill, thyme, garlic, and cashews into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Pour into a bowl or baking dish and place under refrigeration for 30 to 45 minutes. Break and crumble feta as desired.
- To assemble the salad, arrange cucumber and tomatoes on a plate. Garnish with red onion, olives, and faux feta.
Ingredients
- 1 cup (140 g) roasted cashews
- 1 teaspoon sea salt, optional
- 3 Tablespoons (45 ml) extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon white wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- 1 teaspoon dried thyme
- 2 Tablespoon garlic, peeled
Directions
- Place fresh lemon juice, vinegar, olive oil, salt, oregano, dill, thyme, garlic, and cashews into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Pour into a bowl or baking dish and place under refrigeration for 30 to 45 minutes. Break and crumble feta as desired.
- To assemble the salad, arrange cucumber and tomatoes on a plate. Garnish with red onion, olives, and faux feta.
