Vegan Whipped Feta
Indulge in the creamy, tangy delight of Vegan Whipped Feta, an easy-to-make plant-based alternative that’s perfect for adding a burst of flavor to your appetizer spreads or snacks. This dairy-free recipe swaps traditional feta for firm tofu and soaked cashews, blending them into a luscious, whipped texture that’s seasoned with fresh lemon juice, apple cider vinegar, nutritional yeast, and garlic for a zesty and cheesy taste. With just 10 minutes of prep time, this recipe is quick, versatile, and perfect for dipping, spreading, or topping. Garnished with fresh dill or chives, Vegan Whipped Feta is ideal for pairing with crackers, veggies, or pita bread, and stores beautifully in the fridge for up to five days. Perfect for vegans, dairy-free diets, or anyone looking for a healthier take on classic creamy spreads!
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Recipe Information
Ingredients
- 1 block (about 14 oz) Firm tofu (pressed to remove excess water)
- 0.5 cup Raw cashews (soaked for 4-6 hours or boiled for 10 minutes)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Nutritional yeast
- 2 tablespoons Olive oil
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 2 tablespoons Water (as needed for blending)
- 2 tablespoons Fresh dill or chives (optional, for garnish)
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object (like a skillet) on top for 10-15 minutes.
If using raw cashews, ensure they are soaked for 4-6 hours in water. Alternatively, boil the cashews for 10 minutes to soften them.
In a high-powered blender or food processor, combine the pressed tofu, soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, olive oil, minced garlic, and salt.
Blend on high until the mixture is smooth and creamy. Add water 1 tablespoon at a time, if needed, to achieve a whipped, spreadable consistency.
Taste and adjust seasonings if necessary, adding more salt or lemon juice for tanginess.
Transfer the whipped feta to a bowl and garnish with fresh dill or chives, if desired.
Serve immediately with crackers, veggies, pita, or as a spread. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.7 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2750 mg | 212% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1709 mg | 36% | |
*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.
