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