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
-
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
-
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.
