Rainbow Carrot Salad with Baked Almond Feta

Rainbow carrot salad with raisins, salty, creamy and crumbly vegan baked almond feta and a creamy tangerine-tahini dressing.

For the baked almond feta:
1,5 cups of blanched almonds (200 g/7 oz)
2 cloves of garlic
1 tbsp white miso
1 lemon, juice
3 tbsp nutritional yeast
2-3 tbsp olive oil (optional)
¼ – ½ cup of water
salt

For the salad:
7-10 large carrots
2 scallions
½ cup raisins
1 tbsp black sesame seeds

For the salad dressing:
1 tbsp tahini
1 lemon, juice
2 tangerines, juice
1,5 tbsp mustard
1 cloves of garlic
⅓ cup of silken tofu
salt, pepper

View the full recipe at Green Evi →