INGREDIENTS
For the feta:
1/2 cup Raw Blanched Almonds
1/4 cup Cashew Butter
1/4 cup water
1/8 cup nutritional yeast
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp salt
For the salad:
100 g valerian salad
100 g baby spinach
1 orange cut into large slices
1 large boiled beetroot, diced
1/2 cup peeled pomegranate
1/2 cup mixed nuts
For the dressing:
2 tbsp orange juice
2 tbsp Tahini with Flaxseed
1 tbsp maple syrup
1 tbsp olive oil
1 tbsp dijon mustard
1 tbsp apple cider vinegar
salt to taste
INSTRUCTIONS
- Soak the almonds in warm water overnight. The next day, drain them and discard the water.
- Put all the ingredients in the food processor and puree until creamy.
- It’s not a very wet mixture, but if we have cheesecloth, we can drain it before putting it in the pyrex.
- Transfer the mixture to a pyrex of our choice and put it in the fridge for 1-2 hours to harden.
- At this point, we can decide if we want to solidify it and make it a slice or if we want to keep it like that. As the hours pass it will tighten more and we can use it as a spread. If we don’t bake it, we put it from the beginning in whatever dish we want.
- We bake it at 120 degrees with air, for about 40 minutes.
- Let it cool completely and unmold.
- For the dressing, just mix all the ingredients very well.
- For the salad, put all the ingredients together except the orange slices, pour the dressing, give a good massage with your hands and finally put the orange slices.
Wild Souls X Veggie Shark
