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    Home » Recipes » Vegan Cheeses

    August 18, 2021 11 Comments

    Easy Vegan Whipped Feta Dip

    1.3K shares
    Jump to Recipe

    Just 7 ingredients, creamy, fluffy, cheesy, tangy, this easy vegan whipped feta dip is the perfect appetizer for sharing with friends or family, or for making for yourself as a snack (because honestly, you might not want to share this deliciousness with anyone)!

    Just 7 ingredients and 20 minutes or less to make this easy vegan whipped feta dip! The perfect vegan appetizer for parties or a snack for yourself. Creamy, fluffy, cheesy, and tangy! #itdoesnttastelikechicken #veganappetizer

    I don't know about you, but I'm always searching for new easy scrumptious vegan appetizers that I can add to my list. And I don't know about you, but dips are where it's at in my opinion. Have you tried all the dip recipes in Fast Easy Cheap Vegan yet? - I love dips!

    This easy vegan whipped feta dip takes just 20 minutes to make (just 10 minutes to make if you have a high-powered blender)- great for last-minute company. Or you can make this dip ahead of time and store it in the fridge. It gets even creamier and better when chilled overnight.

    But most importantly, this feta-inspired dip is TASTY!

    Just 7 ingredients and 20 minutes or less to make this easy vegan whipped feta dip! The perfect vegan appetizer for parties or a snack for yourself. Creamy, fluffy, cheesy, and tangy! #itdoesnttastelikechicken #veganappetizer

    I like to garnish my dip for a burst of pretty and an extra oomph of flavour. This time I garnished it with a drizzle of olive oil, some chopped fresh oregano, cracked black pepper, flake salt, and chili flakes. Feel free to garnish yours however you prefer or leaving it plain is totally fine as well. Some other nice topping ideas would be a drizzle of maple syrup, everything bagel seasoning, toasted sesame seeds, caramelized onions, or other fresh herbs.

    How to make easy vegan whipped feta dip:

    Just add the 7 ingredients to the blender and blend until smooth and creamy.

    Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheesecake layer. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

    Add the cashews, ¾ cup water, lemon juice, nutritional yeast, apple cider vinegar, dried oregano, and salt to a blender or food processor. Blend until completely smooth and creamy stopping to scrape the sides as needed. If your dip is too thick or difficult to blend, add 1 tablespoon of water at a time, adding more as needed until you reach desired consistency.

    Just 7 ingredients and 20 minutes or less to make this easy vegan whipped feta dip! The perfect vegan appetizer for parties or a snack for yourself. Creamy, fluffy, cheesy, and tangy! #itdoesnttastelikechicken #veganappetizer

    Serve you easy vegan whipped feta dip with a sprinkle of garnishes as desired, and a side of pita triangles, veggies, chips, easy vegan crackers, or crispy chewy vegan crackers for dipping. Store in an air-tight container in the fridge for up to 5 days. The dip will get slightly thicker once cooled.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 6 votes

    Easy Vegan Whipped Feta Dip

    Just 7 ingredients and 20 minutes or less to make this easy vegan whipped feta dip! The perfect vegan appetizer for parties or a snack for yourself. Creamy, fluffy, cheesy, and tangy!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course : AppetizerSnack
    Cuisine : Greek
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 ½ cups raw cashews softened if needed (see step 1)
    • ¾ - 1 cup water
    • 3 tablespoons lemon juice
    • 2 tablespoons nutritional yeast
    • 1 ½ tablespoons apple cider vinegar
    • 2 teaspoons dried oregano
    • ¾ teaspoon salt

    Additions:

    • pita triangles, chips, or veggies for dipping
    • fresh chopped oregano, chili flakes, black pepper, flake salt, olive oil, maple syrup, chili flakes, everything bagel seasoning, toasted sesame seeds, caramelized onions, or other fresh herbs  choose what you like for garnish (optional)
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    Instructions

    • Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy dip. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
    • Add the cashews, ¾ cup water, lemon juice, nutritional yeast, apple cider vinegar, dried oregano, and salt to a blender or food processor. Blend until completely smooth and creamy stopping to scrape the sides as needed. If your dip is too thick or difficult to blend, add 1 tablespoon of water at a time, adding more as needed until you reach desired consistency. Serve the dip with a sprinkle of garnishes as desired, and a side of pita triangles, veggies, or chips for dipping. Store in an air-tight container in the fridge for up to 5 days. The dip will get slightly thicker once cooled.

    Notes

    Cashew alternative/ Nut-Free: try subbing cashews with blanched almonds or macadamia nuts. Or for nut-free sub raw sunflower seeds. Make sure to boil the almonds, macadamia nuts, or sunflower seeds if using to ensure they blend smoothly.
     

    Nutrition

    Calories: 144kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 223mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. Laurie says

      October 20, 2022 at 7:26 pm

      5 stars
      Do think replacing half the cashews with white beans woodwork or would that change the flavor too much?

      Reply
    2. Jofridur says

      September 30, 2022 at 5:11 pm

      Is it possible to replace the cashews with tofu?

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:10 pm

        I haven't tried it but I think it should work ok

        Reply
    3. Emily says

      April 23, 2022 at 7:35 pm

      5 stars
      This tasted amazing!!! Planning to put it on top of pasta and vegan meatballs but I am so tempted to eat this by the spoon! Amazing!

      Reply
      • Sam Turnbull says

        May 26, 2022 at 9:56 am

        Haha! Amazing! So happy you love it!

        Reply
    4. Electra says

      September 04, 2021 at 6:29 pm

      Do you think I could add black salt (the one that gives an egg smell) in place of ACV? Was just thinking ….

      Reply
      • Sam Turnbull says

        September 07, 2021 at 4:29 pm

        Black salt and apple cider vinegar taste completely different so I wouldn't recommend that!

        Reply
    5. Electra says

      September 04, 2021 at 6:24 pm

      Hmmm, wondering if I can leave out the apple cider vinegar or replacement it with more lemon? I want to make it now! 🙂 btw, love all you work!

      Reply
      • Sam Turnbull says

        September 07, 2021 at 4:27 pm

        Hi Electra, I find the combination of lemon and apple cider vinegar makes a very cheesy taste, but if you are out of vinegar, you can sub lemon juice, it just might not taste as cheesy. Enjoy!

        Reply
    6. Gerardo says

      August 18, 2021 at 9:09 pm

      Instead of boiling the cashews cold you let them soak in water overnight?? They are tender ayer 8 hours of watering.

      Reply
      • Sam Turnbull says

        August 19, 2021 at 10:59 am

        Yes, you definitely could! I'm usually just too last-minute for that method, haha!

        Reply

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