Dairy-Free Whipped Feta
Elevate your dairy-free creations with this velvety Dairy-Free Whipped Feta, a game-changing alternative that’s as delicious as it is versatile. Made with creamy firm tofu, soaked cashews, and a tangy blend of lemon juice, apple cider vinegar, and nutritional yeast, this plant-based recipe delivers the perfect balance of richness and flavor without a drop of dairy. With just 15 minutes of prep time and no cooking required, it’s a quick and healthy dip, spread, or topping that pairs beautifully with fresh veggies, crackers, warm pita, or even salads and roasted vegetables. Garnished with fresh dill or parsley and a drizzle of extra virgin olive oil, this whipped feta is perfect for appetizers, party platters, or everyday meals. Plus, it’s easy to make ahead and store for effortless snacking throughout the week. Dairy-free, gluten-free, and utterly delicious—your new favorite vegan feta awaits!
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Recipe Information
Ingredients
- 1 block (14 oz) Firm tofu (drained and patted dry)
- 1 cup Raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Nutritional yeast
- 1 clove Garlic (minced)
- 1 teaspoon Salt
- 2 tablespoons Water (or unsweetened plant-based milk)
- 1 tablespoon Fresh dill or parsley (optional, for garnish)
Instructions
Start by soaking the raw cashews in water for at least 4 hours or boiling them for 10 minutes to soften. Once softened, drain and set aside.
Drain and press the firm tofu to remove excess moisture. Pat it dry with a paper towel and crumble it into smaller pieces.
In a high-powered blender or food processor, add the crumbled tofu, soaked cashews, lemon juice, apple cider vinegar, olive oil, nutritional yeast, minced garlic, salt, and water (or plant-based milk).
Blend the mixture on high until smooth and creamy. Pause occasionally to scrape down the sides to ensure everything is fully incorporated.
Taste the whipped feta and adjust seasonings as needed, adding more lemon juice for tang, salt for flavor, or water for a thinner consistency.
Once fully smooth and seasoned to your liking, transfer the whipped feta to a serving bowl.
Garnish with fresh dill or parsley, if desired, and a drizzle of olive oil for presentation.
Serve immediately as a dip with fresh vegetables, crackers, or warm pita. It can also be used as a spread for sandwiches or a topping for salads and roasted vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving as the consistency may thicken slightly when chilled.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.8 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2770 mg | 213% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
