Vegan Whipped Feta
This creamy Vegan Whipped Feta is a game-changer for your spreads and dips. It’s tangy, rich, and oh-so-easy to whip up!
I fell in love with this Vegan Whipped vegan feta cheese when I was experimenting with plant-based alternatives for my favorite Mediterranean dishes.
It’s so simple, yet it packs such a flavorful punch!
I love spreading it on crusty bread or using it in salads.
Trust me, once you try this, you’ll want to keep it on hand for all your snacking needs!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using firm tofu really helps to achieve that creamy texture. Nutritional yeast is a staple in my kitchen for that cheesy flavor without any coconut cream! If you want to experiment, you could try adding herbs like basil or even a bit of sun-dried tomato for a twist.
Tips & Notes
- •I like to keep mine in a glass jar in the fridge, and it stays fresh for about 5 days - perfect for quick snacks!
- •If you find the flavor a little too strong, a dash of maple syrup can balance it out beautifully.
Recipe Variations
- •Sometimes, I’ll add a pinch of smoked paprika for a subtle smokiness that’s just divine.
- •You could also fold in some roasted red peppers or olives for a more complex flavor.
Storage & Freezing
Store your Vegan Whipped vegan feta cheese in an airtight container in the fridge. It’ll last about 5 days, but I doubt it’ll stick around that long!
Frequently Asked Questions
Can I use silken tofu instead?
Silken tofu would work too, but it might make the texture a bit thinner. If you go that route, just reduce the added water.
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This creamy Vegan Whipped Feta is a game-changer for your spreads and dips. It’s tangy, rich, and oh-so-easy to whip up!
Ingredients
Instructions
- 1
Start by draining your firm tofu. Wrap it in a clean kitchen towel and place something heavy on top for about 10-15 minutes to remove excess moisture.
- 2
Once the tofu is drained, crumble it into a food processor.
- 3
Add in the nutritional yeast, lemon juice, olive oil, garlic powder, dried oregano, salt, and black pepper.
- 4
Blend everything until smooth. If it’s too thick, add in the water a tablespoon at a time until you reach your desired creaminess.
- 5
Taste and adjust seasoning if needed. You might want a bit more lemon juice or salt.
- 6
Transfer the whipped vegan feta cheese to a serving bowl and drizzle with a little olive oil and sprinkle with extra oregano if you’d like!
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