If you have a summer party, this vegan grilled feta is amazing. The combination of the cashew feta and the watermelon is so refreshing and delicious, I was dancing around when I first tried it!
Add all vegan feta cheese ingredients into a blender (no need to soak the cashews) and blend until you get a smooth cheese sauce.
Then pour it into a pan and heat up to medium-high heat. Stir continuously so it doesn’t burn. Slowly the sauce will turn into a thick paste. Once it has reached a paste-like consistency keep cooking for another 2-3 minutes as the starch needs to be fully cooked. If you don’t cook it long enough you might taste the starch.
Transfer the paste into a Tupperware dish and even it out with a spoon. Keep it in the fridge for at least 2-3 hours (or in the freezer for 1.5+ hours) until it has set completely.
Then cut off slices and sauté the cooled down slices (don’t take it out of the fridge hours before, it works best when they are cool) in a griddle pan on both sides until it turns crispy, and you can see the burn marks.
Serve on a plate on top of melon and add some capers as well. Garnish with either mint or arugula leaves. Drizzle some olive oil over it for some extra deliciousness (not necessary if you are looking to reduce calories). Enjoy!