Vegan grilled feta on a summery watermelon and caper salad

Ingredients

  1. Vegan Feta Cheese Ingredients:
  2. 75g unsalted cashew nuts
  3. 150ml d water
  4. < li>1/2 cup cornstarch

  5. 3 1/2 tablespoons nutritional yeast
  6. 2 tablespoons lemon juice
  7. 1 teaspoon olive oil
  8. 1 teaspoon salt
  9. 1/4 teaspoon garlic powder
  10. Other ingredients:
  11. Sliced watermelon
  12. Capers
  13. Sliced red onion
  14. Mint or arugula leaves
  15. Olive oil

Procedure

Put all the ingredients for the vegan feta cheese in a blender (no need to soak the cashews) and blend until you have a creamy cheese sauce.

Then place in a saucepan and heat over medium-high heat. Stir constantly so it doesn’t burn. The sauce slowly turns into a thick paste. Once it has reached a pasty consistency, continue cooking for 2-3 minutes as the starch should be fully cooked. If you don’t cook it long enough, you can taste the starch.

Place the batter in a Tupperware bowl and flatten with a spoon. Keep in the fridge for at least 2-3 hours (or more than 1.5 hours in the freezer) until completely set.

Afterwards, cut the slices and fry the cooled slices (do not take hours take it out of the fridge beforehand, it’s best cold) in a grill pan, crispy on both sides and you can see the burn marks.

Serve on a plate over a melon and also add some capers. Garnish with mint or rocket leaves. Drizzle a little olive oil on top for added deliciousness (not necessary if you’re trying to cut calories). Have fun!

— Extremely vegan< /a>

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