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watermelon & cucumber salad with almond feta

watermelon & cucumber salad with almond feta_hot for food

Summer is the perfect time of year to eat watermelon in literally everything. I knew I had to make a watermelon cucumber salad for the warm weather that everyone would enjoy, and I think I nailed it! This has homemade vegan feta cheese made from almonds. It’s super impressive and gives that extra bite a lot of us crave. You can also leave it out for an equally tasty salad!

I ditched the bowls this time and used half a mini melon as a serving vessel! Not only does it look extra fun, it’ll make a totally IG-worthy pic. Make sure to share your summer creations with me on Instagram

watermelon & cucumber salad with almond feta_hot for food

watermelon & cucumber salad with almond feta_hot for food
4.5 from 2 votes
Print Recipe

watermelon & cucumber salad with almond feta

Here’s a refreshing summer salad with watermelon, cucumber, fresh herbs, and vegan feta cheese that’s sure to hit the spot!

Course Main Course, Side Dish
Keyword almond feta, cucumber, vegan salad, watermelon
Prep Time 23 minutes
Refrigerate 1 day
Total Time 23 minutes
Servings 6
Author Lauren Toyota

Ingredients

almond feta

  • 1 C blanched sliced almonds
  • 1/3 C water
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper

salad

  • 1 mini melon watermelon
  • 3 field cucumbers, diced
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped mint
  • juice of 1/2 a lime
  • ground black pepper, to taste

Instructions

  1. In a high-powered blender, combine all the almond feta ingredients together. Once the mixture is smooth, place a double layer of cheesecloth over a large mixing bowl and pour the almond mixture into the cheesecloth.

  2. Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl.
  3. Refrigerate this, allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours, you can remove it from the cheesecloth and place it in a new clean dish.

  4. Cut the mini melon in half and scoop out one half to the rind. Save this watermelon for a smoothie, juice, or snack. Remove the rind from the other half and cut it into bite size chunks.

  5. Add the watermelon chunks to a mixing bowl with the remaining salad ingredients and toss to combine well. Do not add the almond feta in at this point, you will add it on top just before serving. Assemble the salad for serving in the half of the melon that you hollowed out.

  6. Take small chunks of almond feta and add it to the top of the salad before serving, or just add however much you like to the individual servings of salad.

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