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)!
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!
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:
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.
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.
(click stars to vote)
Easy Vegan Whipped Feta Dip
Servings:
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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)
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
Nutrition
Rachelle says
My family loves this recipe!! We roast 2 pints of Cherry Tomatoes with lots of garlic cloves and then once done add a 1/2 Batch of the vegan whipped feta dip with some crushed red pepper and then mash it all together to make a yummy pasta sauce!!
Jess @ It Doesn't Taste Like Chicken says
That sounds terrific!
KK says
How do you think this would do baked on a pizza crust? Thanks for all the great recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sorry for the delay in response! I think this would be great baked on pizza, yum!
Martina says
I just made this using white beans (navy) instead of cashews. Didn't need to add any water. It's delicious! Look forward to trying the original recipe as well.
Angela Juarez says
Hi there! How are we to know here how much one "serving" is?
Laurie says
Do think replacing half the cashews with white beans woodwork or would that change the flavor too much?
Jofridur says
Is it possible to replace the cashews with tofu?
Sam Turnbull says
I haven't tried it but I think it should work ok
Emily says
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!
Sam Turnbull says
Haha! Amazing! So happy you love it!
Electra says
Do you think I could add black salt (the one that gives an egg smell) in place of ACV? Was just thinking ….
Sam Turnbull says
Black salt and apple cider vinegar taste completely different so I wouldn't recommend that!
Electra says
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!
Sam Turnbull says
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!
Gerardo says
Instead of boiling the cashews cold you let them soak in water overnight?? They are tender ayer 8 hours of watering.
Sam Turnbull says
Yes, you definitely could! I'm usually just too last-minute for that method, haha!