Vegan Whipped Feta
A rich and tangy feta dip made with oregano, garlic and fresh lemon! Dairy-free, vegan and easy to make!
Ingredients
- 8 oz vegan feta cheese room temperature*
- 1/4 block firm tofu about 3.5oz
- 1 tsp kosher salt I use Morton's
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 tbsp white rice vinegar
- 2 tbsp fresh lemon juice
Instructions
- 1. Bring the vegan feta cheese to room temperature by letting it rest on the counter. Tip before you start: I used VioLife when testing this recipe but if you're using a different brand of vegan feta like Trader Joe's or Follow Your Heart, reduce the salt in this recipe by half and add then more to taste as needed. I've made this recipe with all of these brands and they all work well! 2. Combine all of the ingredients in a food processor and blend on high until light and creamy, about 40 seconds.
- 3. Taste and see if it needs more salt or extra lemon. Chill before serving if desired.
- Serve as a spread for sandwiches, dolloped onto salads, as a dip for crackers, or in my Summer Spaghetti with Zuccihini and Vegan Feta Sauce recipe. I also love whipped feta on toast with dried apricots and sunflower seeds on top. So delicious! Enjoy!
Notes
The feta must be room temperature so it's soft enough to blend otherwise it won't blend into the tofu and the texture will be really clumpy.
This is best served chilled, so if possible, refrigerate after blending for at least 30 minutes (unless using in pasta the pasta sauce recipe, then room temp is great)
Store this whipped feta in the fridge in an airtight container. It will last up to week and it gets better with each passing day as the flavors have time to marinate the cheese.