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 each 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

1. 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.
2. 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.
3. Pour into a bowl or baking dish and place under refrigeration for 30 to 45 minutes. Break and crumble feta as desired.
4. To assemble the salad, arrange cucumber and tomatoes on a plate. Garnish with red onion, olives, and faux feta.

Nutrition

1 serving (215g)

• Calories: 370

• Total Fat: 31g

• Total Carbohydrate: 20g

  • Dietary Fiber: 3g
  • Sugars: 5g

• Protein: 7g

• Cholesterol: 5.45mg

• Sodium: 1000mg