Watermelon & Cucumber Salad With Almond Feta

Watermelon & Cucumber Salad With Almond Feta Recipe

By Hot For Food

🔪Prep Time: 23 minutes


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


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


1In 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.

2Take 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.

3Refrigerate 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.

4Cut 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.

5Add 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.

6Take 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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