This recipe is pretty simple to make but takes at least overnight depending if you make your own coconut sour cream or not – it will take about 2 days if you do! This salad tastes great as is, or put into a wrap with other vegetables it is even more awesome! As it takes a bit of time to make the coconut sour cream, if coconut yoghurt isn’t too expensive where you live feel free to use a cup of coconut yoghurt instead of the home-made cultured coconut sour cream 😉
Remember to use organic, fair-trade/local ingredients where possible! ❤
First of all if you are not in a rush to make this recipe try culturing your own coconut sour cream.
It is pretty easy, you will need a can of good quality coconut cream (100% coconut no water or anything else added). You can use this coconut sour cream in anyway you choose to, as well as in this coconut feta recipe will follow =)
For the sour cream:
270ml can of coconut cream
2 tablespoons of coconut yoghurt or whatever plain vegan yoghurt you use (you need this for the culture, but if you have vegan probiotics handy use about 2 teaspoons of the powder)
stir well and cover, leave at room temperature for 24-48 hours, depending on the climate you live in, – I am in Cairns so I left it out for just over 24 hours, I stirred it about 3 times during those hours, just to see how it was going, it should be a little tart. It will be runny but will thicken up once stored in the fridge!
Then in a blender blend the following ingredients together until smooth to make your Coconut Feta =)
Your cultured coconut sour cream or if you would rather use 1 cup of store brought vegan coconut yoghurt (or what ever vegan plain yoghurt you have)
1/4 cup of soaked and rinsed cashews (soaked at least 4 hours)
1 tablespoon of tahini
1 tablespoon of lemon juice – add more if you want more of a tang
1 clove of garlic (large or small clove is up to you, depends on how much you love garlic)
1/2 teaspoon of salt (add more if you want)
Pour the mixture into a container and put in the fridge to set, I did this overnight.
Chop 12 small beetroots into 4 pieces, as they are baby beetroot the skin shouldn’t need to be peeled, just top and tail the beetroot, put into a pot, cover with water and boil until tender.
Pour out the beautiful magenta coloured water or use it in a way you can think of doing so! (I once tried dying white clothing with beet juice! It worked! Went a lovely pink colour)
Let the beetroot cool down, before putting in the fridge to chill (once again – I did so over night)
To assemble the salad, put the beetroot pieces into a bowl and mix with about half of the coconut feta mixture, this will be set from being chilled in the fridge, you will need to mix in the coconut feta well using a spoon and then using your clean hand (make sure there is no purple from the beets on your fingers otherwise the coconut feta turns pink) sprinkle the coconut feta on top of the salad then garnish with 1/4 cup of your favourite type of mint and enjoy right away, or put in the fridge to serve later! (The coconut feta melts if out in the warmth for a long time, if you live in a cold climate it shouldn’t be a problem).
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Thank you =)