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Roasted Butternut Squash Salad with Vegan Feta from N.D.E. Cookbook

June 3, 2017 by Samuel Warde

Butternut Squash Salad with Vegan Feta

I am so excited because Adam bought me The Non-Dairy Evolution Cookbook by Skye Michael Conroy for my birthday. The first recipe I’ve tried so far is the Mediterranean Herbed Feta because I had all the ingredients on hand. Overall, I was really happy with how it turned out, but I will say that I don’t think it’s exactly the same as real feta and I’m ok with that. The texture is really nice. It’s firm enough and does crumble in a similar manner to real feta cheese, but it is also a bit creamier than the real thing, which I don’t mind at all.

Butternut Squash Salad with Vegan Feta

The taste is really good, although I don’t think it tastes exactly like feta, it does get very close though, especially with the added herbs. At first, I was worried about the tofu flavor coming through in the mixture because I could taste it once I blended all the ingredients together. I’m not a huge fan of the flavor of plain tofu, but after the cheese firmed up in the fridge over 8 hours, the flavor really started to develop and the herbs and lemon juice masked the flavor of the tofu very well. I would definitely say that you’re going to get the best results the longer you refrigerate it, so be patient.

Butternut Squash Salad with Vegan Feta

I did really like how this cheese turned out, but I wouldn’t really recommend eating the cheese by itself. I tried it on top of a delicious roasted butternut squash salad and on top of a veggie pizza and it was great on both. It was also really creamy and delicious spread on some crackers. I would definitely recommend trying this recipe because it’s very straight-forward and not very complicated and the results will definitely impress you.

vegan feta cheese recipe

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Roasted Butternut Squash Salad with Vegan Feta Cheese

Prep Time: 8 hours

Cook/Cool Time: 45 minutes

Total Time: 8 hours, 45 minutes

Roasted Butternut Squash Salad with Vegan Feta Cheese

Tender roasted butternut squash on a bed of leafy greens with pickled beets, walnuts, balsamic glaze and homemade vegan herbed feta cheese.

Ingredients

    For the salad
  • 1 cup greens
  • 1 cups butternut squash, cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4 cup sliced pickled beets
  • 1/4 cup walnuts
  • 2 tbsp balsamic glaze
  • For the cheese
  • 1/2 block extra firm tofu
  • 1/4 cup refined coconut oil, melted
  • 4 tsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp fine sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp basil
  • 1/2 tsp marjoram
  • 1/2 tsp oregano
  • 1/2 tsp thyme

Instructions

  1. Drain and press the tofu with paper towels to get as much moisture out at possible.
  2. Line a round dish with plastic wrap, allowing some excess wrap to hang over the edge so that the cheese can be easily removed once firm.
  3. In a food processor or blender, add the tofu, coconut oil, lemon juice and apple cider vinegar and blend until very smooth.
  4. Add the sea salt, onion powder, basil, marjoram and oregano and pulse a few times until combined.
  5. Pour the cheese into the plastic wrap lined dish and spread evenly.
  6. Cover and refrigerate for about 8 hours or ideally, overnight.
  7. To prepare the salad, heat oven to 400°.
  8. Add the butternut squash, olive oil, salt, pepper, garlic powder and Italian seasoning into a ziplock bag or in a bowl and gently toss until coated.
  9. Place on a parchment paper lined baking pan and bake for 30-45 minutes until tender.
  10. Remove from oven and cool on the counter.
  11. Once the cheese is firm and the squash is cool, assemble the salad on a flat dish with lettuce on the bottom, followed by the squash, beets, walnuts, feta cheese and balsamic glaze.

Notes

I adapted the feta recipe from The Non-Dairy Evolution Cookbook by Skye Michael Conroy.

3.1
https://veganfoodlover.com/vegan-roasted-butternut-squash-salad-with-tofu-feta-recipe/
© VeganFoodLover.com

Samuel Warde
Samuel Warde

Filed Under: All Recipes, Salads Tagged With: Cheese, Healthy

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