Introduction
Ever have one of those evenings where you’re too tired to cook but still want to impress your taste buds? Yeah, me too.
Enter this grilled vegan feta and watermelon salad—a combo so unexpected it might just become your new lazy weekend hero. It’s like summer and sass had a delicious baby, with juicy watermelon meeting that tangy, cheesy (but totally plant-powered) goodness.
Think fresh, bright, and just the right kind of fancy without the “I spent hours in the kitchen” drama. Plus, it’s vegan, so you get all the flavor without any animal drama—because who needs that kind of negativity on a weeknight?
Get ready to wow your palate and maybe even confuse a few friends who won’t believe cheese can be made from nuts. Spoiler alert: it can, and it’s spectacular. A mix of grains, veggies, and proteins provides a balanced meal that’s just as satisfying as this salad.
Ingredients
- 75g unsalted cashew nuts (nutty base magic)
- 150ml water
- 1/2 cup corn starch
- 3 1/2 tbsp nutritional yeast (cheesy vibes only)
- 2 tbsp lemon juice
- 1 tsp olive oil
- 1 tsp salt
- 1/4 tsp garlic powder
- Watermelon slices
- Capers
- Thinly sliced red onion
- Mint or rocket leaves
- Olive oil
This salad is basically a party where cashews and watermelon crash together, and everyone leaves feeling refreshed and fancy. Whether you’re vegan or just veggie-curious, this combo proves you don’t need dairy to get that tangy, cheesy kick — just a blender and a bit of patience! For an easy, no-bake option, consider trying Peanut Butter Banana Energy Bites for a quick snack afterward.
How to Make It
Alright, let’s chat about how to whip up this summery watermelon salad with a vegan feta twist that’ll have you wondering why you ever bought the dairy stuff in the first place.
To get that dreamy vegan feta, toss 75 grams of unsalted cashew nuts, 150 ml of water, half a cup of corn starch, 3 and a half tablespoons of nutritional yeast (hello, cheesy vibes!), 2 tablespoons of lemon juice, a teaspoon each of olive oil and salt, plus a quarter teaspoon of garlic powder into your blender.
No soaking required—because who’s time for that? Blend it all up until it’s silky smooth, like a plant-powered magic potion.
Now, pour that creamy mix into a pan and crank the heat to medium-high. Grab your trusty spoon and stir like your life depends on it—because nobody wants burnt vegan cheese sludge.
Slowly, you’ll see it thicken into a thick paste, kind of like a velvety plant-based playdough. Keep it cooking for a couple more minutes to make sure that corn starch is properly cooked (otherwise, you might get a weird starchy taste that’s about as welcome as a soggy salad leaf).
Once it’s ready, spread it out flat in a tupperware dish and pop it in the fridge for at least 2 to 3 hours. If you’re impatient (hey, no judgment here), the freezer can speed things up.
While your vegan feta chills and firms up, get your watermelon slices ready to party. Layer those juicy red beauties with a scatter of capers, thin ribbons of red onion, and a handful of fresh mint or rocket leaves.
Drizzle everything with a splash of olive oil, and then crumble or slice your vegan feta over the top like the crowning glory it is. The salty tang from the feta and capers paired with the sweet, revitalizing watermelon is basically a summer love story on a plate.
Don’t forget that having a well-stocked vegan pantry starter pack can make whipping up delicious plant-based meals a breeze!
Dig in and bask in all that plant-based deliciousness!
Bonus Tips
- Feeling fancy? Give your vegan feta a quick grill for that smoky char—because even plant cheese deserves a glow-up.
- Swap out mint for basil if you’re feeling rebellious; your watermelon salad will thank you with a flavor plot twist.
- Drizzle your olive oil like you’re painting a masterpiece—because every salad deserves a little liquid gold love.
Why You’ll Love It
This watermelon salad is like summer’s coolest party trick—refreshing, tangy, and just a little bit fancy with that grilled vegan feta stealing the show.
It’s a flavor mashup that doesn’t ask for a PhD in cooking, so even your most kitchen-phobic friends can show off. Plus, it’s the kind of dish that’s happy to play dress-up with whatever greens or herbs you have lurking in the fridge.
Basically, it’s the salad equivalent of a sunny day: bright, breezy, and impossible not to smile at.
Nutritional Info
These are estimated values for one serving:
Calories: ninety
Protein: 2 g
Carbohydrates: 22 g
Fat: 0.5 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
