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Vegan grilled feta on summery watermelon and caper salad
My vegan feta is made from cashew nuts. I have adapted one of my recipes and changed things around to emulate the taste of feta. And I couldn't be more happy with the result to be honest. I wanted to make something that people can serve at a vegan bbq or summer party as a starter. You can make the cashew feta the day before and then spend a minimal amount in the kitchen to prepare it. If you serve this vegan feta to your friend, they will be overwhelmed by the delicious flavour combination. And it doesn't just taste impressive, it even looks stunning and refreshingly summery.
You don't even need to be a whiz in the kitchen to make this recipe. I made sure it's super easy to do so anyone can make it. And you get most ingredients in your local supermarket (apart from nutritional yeast, which you can get in your local health food shop).
Let me know what you think when you make it.
For more treats, for your vegan bbq and parties, check out my other videos on my youtube channel and subscribe here:
Summer can come with this grilled vegan cashew feta on watermelon!
For me food also needs to look beautiful and I think any omnivore would happily devour this dish.
I was so happily surprised how feta like this cheese behaved in a griddle pan!
Drizzle some olive oil on top for some extra flavour. Vegan feta cheese couldn't be any easier and more delicious!
INGREDIENTS (roughly 10 slices):
Vegan feta cheese ingredients:
- 75g unsalted cashew nuts
- 150ml water
- 1/2 cup corn starch
- 3 1/2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp olive oil
- 1 tsp salt
- 1/4 tsp garlic powder
- Watermelon slices
- Thinly sliced red onion
- Mint or rocket leaves
- Olive oil
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!
And if you like starters like my vegan grilled feta cheese you might also like my vegan spinach rice balls.
More Vegan Dips, Sauces & Cheese recipes