Get ready to dive into summer; this Vegan Whipped Feta is the light, creamy dip of your dreams. It’s made the rounds of tiktok and instagram, but I don’t think this dip truly got the credit it deserved.
If you haven’t tried it already, clear the diary and get to it, because this Vegan Whipped Feta dip is just too delicious to miss out on. Quick and easy to whip up (when I say one minute, I really mean one minute), and a delicious way to pimp up almost any recipe. Salads, roasted veggies, pasta, charcuterie boards… you name it, this dip can do it all!
Flavours and Ingredients
Not only is this whipped feta recipe out-of-this-world delicious, but it’s totally vegan too, and made with just a few healthy ingredients! Good for the planet, friendly on the wallet, and guilt free!
You want to get yourself a good quality vegan feta – I always opt for Violife Greek white block, as the crumbly texture and salty, tangy flavour is very similar to the real thing. If you’re not vegan or dairy free feel free to use real Greek feta, the recipe will still work the same.
When it comes to the yogurt alternative, there are a fair few options to choose from. There’s all sorts on the market, from almond yogurts, to soya and oat alternatives. I really wanted to preserve that clean white colour for this recipe, and so that ruled out some of the more yellow tinged yogurt alternatives.
I decided to opt for Cocos Organic natural yogurt; it’s a gorgeous clean, white colour, and has the purest ingredients of all the yogurt alternatives I’ve come across. It’s my favourite.
Additionally, that light and creamy coconut flavour is perfect for balancing out the salt, tanginess of the feta, for a dip that’s light, smooth and creamy. Feel free to substitute with your favourite plant based yoghurt if you prefer, the taste may just be different.
If you’re not dairy free, unsweetened plain or Greek yoghurt is delicious too.
Pairings and Serving Ideas
I chose to serve this Vegan Whipped Feta dip in two ways; the first was mingled amongst some sweet, tangy oven roasted tomatoes, and the second was with a good drizzle of olive oil and some homemade sourdough croutons. Both make for a delicious light bite.
One of the great things about this recipe is its versatility; not only will it compliment a whole array of dishes, but you can adapt what you serve it with to suit your own preferences or dietary requirements.
Vegan? Serve with some pitta chips or spread on toast.
Low carb? Whiz up some grain free crackers to serve alongside the dip, make some Vegan Keto Bread (Nut Free) or chop up some celery and cucumbers for a delicious and easy dip.
1 minute Vegan Whipped Feta
- 1/4 tsp fresh dill
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp red pepper flakes
- 3 slices sourdough (or bread of choice), chopped into 1 inch cubes
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 pinch salt
- Add the feta, coconut yogurt, olive oil, garlic and pepper to a jug. Puree using a hand blender until smooth.
- Stir through any optional ingredients. Top with lemon zest and more olive oil.
- Preheat oven to 200ºC / 180ºC fan
- Add bread cubes to a baking tray lined with greaseproof. Toss with olive oil, garlic and salt.
- Option to add some dried Italian herbs if you like.
- Roast for 15 minutes, turning once until golden.