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
- 280 g (2 cups) roasted cashews
- Tablespoon (2 teaspoons) sea salt, optional
- 90 ml (3 Tablespoon) extra virgin olive oil
- 60 ml (¼ cup) fresh lemon juice
- Tablespoon (2 Tablespoons) white wine vinegar
- Tablespoon (2 teaspoons) dried oregano
- Tablespoon (2 teaspoons) dried dill weed
- Tablespoon (2 teaspoons) dried thyme
- Tablespoon (4 small) garlic cloves, 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
- 140 g (1 cup) roasted cashews
- Tablespoon (1 teaspoon) sea salt, optional
- 45 ml (3 Tablespoons) extra virgin olive oil
- Tablespoon (2 Tablespoons) fresh lemon juice
- Tablespoon (1 Tablespoon) white wine vinegar
- Tablespoon (1 teaspoon) dried oregano
- Tablespoon (1 teaspoon) dried dill weed
- Tablespoon (1 teaspoon) dried thyme
- Tablespoon (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
- 140 g (1 cup) roasted cashews
- Tablespoon (1 teaspoon) sea salt, optional
- 45 ml (3 Tablespoons) extra virgin olive oil
- Tablespoon (2 Tablespoons) fresh lemon juice
- Tablespoon (1 Tablespoon) white wine vinegar
- Tablespoon (1 teaspoon) dried oregano
- Tablespoon (1 teaspoon) dried dill weed
- Tablespoon (1 teaspoon) dried thyme
- Tablespoon (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
- 140 g (1 cup) roasted cashews
- Tablespoon (1 teaspoon) sea salt, optional
- 45 ml (3 Tablespoons) extra virgin olive oil
- Tablespoon (2 Tablespoons) fresh lemon juice
- Tablespoon (1 Tablespoon) white wine vinegar
- Tablespoon (1 teaspoon) dried oregano
- Tablespoon (1 teaspoon) dried dill weed
- Tablespoon (1 teaspoon) dried thyme
- Tablespoon (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.
