Ingredients
Directions
Make the Vegan Feta and set aside.
While the vegan feta is simmering, make the Creamy Lemon Dressing and set aside.
Heat a large stovetop pot filled with enough water to cover the green beans over medium-high heat. Add the green beans and cook for 5–7 minutes (depending on how tender or crisp you prefer your green beans). Drain and rinse with cold water (to stop the beans from cooking further) and set aside.
Assemble your salad: Add the green beans, Vegan Feta, red onions, and almond slivers to a large bowl. Drizzle half of the dressing over top and stir until combined.
If you’d like more dressing then add 1–2 tablespoons at a time until you reach the desired amount. Otherwise, transfer the remaining dressing to an airtight container or mason jar and keep in the fridge and add more as desired as you enjoy this salad for days to come!
Chef's Notes
Substitutions
Substitute green onions or shallots in place of red onions.
Substitute chopped pecans, pistachios, or cashews in place of almonds.
Nut-free
Instead of almonds, use sunflower or pumpkin seeds.
Prep Ahead
Prepare the Vegan Feta ahead of time and store in an airtight container in the refrigerator for up to 5 days before preparing this recipe.
Prepare the Creamy Lemon Dijon Dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days before preparing this recipe.
Boil the green beans ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days (depending on when the vegan feta and dressing were made).
Ingredients
Directions
Make the Vegan Feta and set aside.
While the vegan feta is simmering, make the Creamy Lemon Dressing and set aside.
Heat a large stovetop pot filled with enough water to cover the green beans over medium-high heat. Add the green beans and cook for 5–7 minutes (depending on how tender or crisp you prefer your green beans). Drain and rinse with cold water (to stop the beans from cooking further) and set aside.
Assemble your salad: Add the green beans, Vegan Feta, red onions, and almond slivers to a large bowl. Drizzle half of the dressing over top and stir until combined.
If you’d like more dressing then add 1–2 tablespoons at a time until you reach the desired amount. Otherwise, transfer the remaining dressing to an airtight container or mason jar and keep in the fridge and add more as desired as you enjoy this salad for days to come!