Vegan Grilled Feta on Summery Watermelon and Caper Salad
By 
| Cook Time | 15-20 minutes |
| Servings |
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Ingredients
Vegan feta cheese ingredients:
- 75 g unsalted cashew nuts
- 150 ml water
- 1/2 cup cornstarch
- 3 1/2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp olive oil
- 1 tsp salt
- 1/4 tsp garlic powder
Other ingredients:
- Watermelon slices
- capers
- Thinly sliced red onion
- Mint or rocket leaves
- olive oil
Ingredients
Vegan feta cheese ingredients:
Other ingredients:
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Instructions
- Add all-vegan feta cheese ingredients into a blender (no need to soak the cashews) and blend until you get a smooth cheese sauce.
- Then pour it into a pan and heat up to high to medium heat. Stir continuously so it doesn’t burn. Slowly the sauce will turn into a thick paste. Once it has reached a paste-like consistency keep cooking for another 2-3 minutes as the starch needs to be fully cooked. If you don’t cook it long enough you might taste the starch.
- Transfer the paste into a Tupperware dish and even it out with a spoon. Keep it in the fridge for at least 2-3 hours (or in the freezer for 1.5+ hours) until it has set completely.
- Then cut off slices and sauté the cooled down slices (don’t take it out fo the fridge hours before, it works best when they are cool) in a griddle pan on both sides until it turns crispy and you can see the burn marks.
- Serve on a plate on top of a melon and add some capers as well. Garnish with either mint or rocket leaves. Drizzle some olive oil over it for some extra deliciousness (not necessary if you are looking to reduce calories). Enjoy!
