Vegan Whipped Feta Dip - Easy vegan appetizer recipe! (2024)

FAQs

Why is my whipped feta dip runny? ›

While it's tempting to continue blending to achieve a completely smooth dip, doing so can damage the protein structure in the cheese and prevent it from holding the air that gives a whipped texture. To fix runny feta dip, simply add more feta cheese and blend until the desired consistency is reached.

Consider me hooked. I made this with the vegan feta from Violife, which melted wonderfully into a bubbling, creamy delight.

Most vegan feta recipes are made using tofu, which has always left me disappointed. I made this recipe using a cashew cream base seasoned with olive brine, vinegar, lemon juice, and savory seasonings. The key ingredient, agar agar powder, is the secret to this tangy feta holding its shape and texture.

All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings. It all just takes a lazy 30 seconds.

Don't over whip.

I have made the mistake of pulsing the feta for too long in the food processor. The spread gets too smooth and almost liquified. It's not appetizing to look at.

You'll notice here the consistency of the whipped feta, and it's your chance to thin it out with extra Greek yogurt and olive oil, or thicken it out with extra feta cheese. Keep processing your feta dip until it's fluffy and super creamy, and feel free to taste so you can adjust seasoning.

It melts well. It's amazing. Trader Joe's is seriously nailing the vegan products. Super impressed.

Gone are the days of telling your taste buds “no.” Violife Just Like Mozzarella Shreds is 100% dairy-free and vegan so you can indulge in all of life's joyful, cheesy moments. Bake it to perfection on top of vegan pizza or in non-dairy quesadillas.

It uses coconut as a base, which makes it more suited to allergy-free lifestyles. Depending on which Violife vegan cheese alternative you eat, it is also a source of calcium, fat and Vitamin B12. Vitamin B12 is added, which is a nice touch since vegan diets often lack vitamin B12.

Violife Just Like Feta Block is crafted using coconut oil and other plant-based ingredients, but does not contain any lactose, nuts, and preservatives. The only limit dairy-free eaters face is their culinary imaginations.

Can vegans eat hummus? ›

Hummus is a vegan staple that allows you to have some versatility in your diet. It's an immensely popular food amongst vegans so you may have found a new favourite yourself. It's available in a wide range of flavours and is very versatile in the kitchen so you can experiment with it if you wish to.

I've been intrigued by the idea of a whipped feta spread ever since I saw it (a new item) at Trader Joe's recently, and I decided to make some for myself. It's so fast and easy, and so delicious!

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

A creamier and smoother variant of the original Greek Feta cheese, Danish Feta (also called Danish White) is made from cow's milk. Though it isn't authentic, the Danish type of feta wins hearts over with its mild flavour and ability to be cubed and sliced without crumbling.

Add powdered sugar: Mix in a tablespoon of powdered sugar to help stabilize the whipped cream. Add gelatin: Sprinkle a teaspoon of unflavored gelatin over 1 tablespoon of cold water and let it sit for a few minutes. Heat the mixture in the microwave for 10-15 seconds, or until the gelatin is completely dissolved.

Mix together the cream cheese and sugar until completely smooth. Add the cream. Begin mixing on medium speed until the mixture begins to thicken. Increase the speed and mix on high until thick and fluffy.

Of the three, your best bet is the block of feta sold in a brine. This liquid protects the cheese from exposure to air, which will cause it to dry out and could make it taste sour. The brine keeps it protected. Stored in brine, the cheese should stay moist and fresh for up to three months.

It's cured and stored in brine (a solution of salt dissolved in water), but once opened, it can dry out or spoil quickly. To make it last longer, here's how to make your own brine. Dissolve 2 tsp. salt in 1 cup water in an airtight container, then submerge the cheese in the water.