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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.

  • Total Time16 Minutes
  • Yield
  • DifficultyIntermediate
Greek Salad with Faux Feta

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Submitted by

Vitamix

Ingredients

  • For the Faux Feta:
  • 2 cups 280 g roasted cashews
  • 2 teaspoons sea salt
  • 3 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
  • 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
  • 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
  • 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

    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.
    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.
    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.
    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.
Refine Your Recipe

Nutrition

1 serving (215 g)
Calories 370
Total Fat 31g
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 5g
Protein 7g
Sodium 1000g
Saturated Fat 4.5g

Chef's Note

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