Easy Vegan Whipped Feta Dip!

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.

Print Recipe

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: Appetizer, Snack

Cuisine: American

Servings: 8

Calories: 144kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

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)

Cook ModePrevent your screen from going dark

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