Name: Greek Salad with Vegan Feta
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 100 g flaked almonds; 30 ml lemon juice (adjust to taste); 0.5 clove garlic (optional); 60 ml unsweetened almond milk; 0.5 tsp salt (adjust to taste); 2 tsp white miso paste; 2 tbsp nutritional yeast; 8 null tomatoes (I used different sizes); 0.5 null cucumber (long); 0.25 null red onion (I used only a ¼); 1 null green bell pepper; 20 null black olives (I used juicy Kalamata olives); null to_garnish oregano (fresh or dried); 2 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; null to_taste salt; null to_taste black pepper

Instructions

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1

Soak the flaked almonds (100 g) in boiling [water] for at least min (30). Drain and rinse.
2

Place the lemon juice (30 ml), garlic (0.5 clove), unsweetened almond milk (60 ml), a pinch of salt (0.5 tsp) (from feta ingredients), and rinsed [flaked almonds] in a small blender. Blend until smooth, scraping down sides if needed.
3

Taste and adjust [lemon juice] and [salt] (from feta ingredients). Stir in white miso paste (2 tsp) and nutritional yeast (2 tbsp) if using.
4

Line a rectangular mould with cheesecloth, or a sieve over a bowl with cheesecloth. Transfer the cheese mixture into the lined mould/sieve.
5

Press down (for block) or gently squeeze (for ball) to drain excess water. Refrigerate overnight to thicken.
6

Gently place the drained cheese block/ball on a piece of [baking paper], wrap it, and bake in a C (140 º) oven for about min (45) until firm to the touch. Let it cool completely.
7

Refrigerate the baked feta for a few hours before cutting to prevent crumbling. Trim off any yellow crust with a serrated knife.
8

Freeze any leftover [vegan feta] for future use.
9

Cut the tomatoes (8), cucumber (0.5), onion (0.25 red), and bell pepper (1 green) into your preferred shapes.
10

Whisk together the extra virgin olive oil (2 tbsp), red wine vinegar (2 tbsp), [to_taste salt] (from dressing ingredients), and [to_taste black pepper] (from dressing ingredients) in a small bowl to make the dressing.
11

In a large bowl, combine the chopped vegetables with the olives (20 black).
12

Just before serving, stir the dressing through the salad. Season with additional [salt] and [black pepper] to taste. Top with the [vegan feta] (block or chunks) and sprinkle with [to_garnish oregano].