Vegan Whipped Feta Dip w Spiced Honey Drizzle

I've been eyeing the Whipped Feta wave for a while now. Pillowy folds of dairy, seem to engage my competitive side! Turns out, it can be made vegan-ly, very well. I've kept the ingredients list specific - as well as broad. Feel emboldened to use what you have available where you live, provided you've tried said product before and liked the taste of it. We're doing faux-dairy cauldron-mixing here, it's going to be good.

The sweet "honey" drizzle only takes a moment to prepare & resembles herby, golden, holographic, unicorn juice! It accompanies the tangy creaminess superbly, creating little auburn moats on your serving platter. Goes without saying, this dish is an immediate crowd-pleaser.

This recipe was adapted from Anna Chwistek's recipe, published on Food 52.


"Honey" Drizzle

To Serve: zaatar, more dried chilli flakes, warm pita bread (or similar)


  1. In a food-processor or blender, blend the vegan feta, tofu & yoghurt for 2-3 minutes until smooth & fluffy. Stop to scrape down the sides a couple of times throughout. Taste & season (you probably won't need any extra salt, but up to you/the feta you used).
  2. Spread the whipped feta onto a serving plate & set aside. This dip is best enjoyed closer to room temperature.
  3. To make the "Honey" Drizzle, heat the oil in a small saucepan & once hot, add the chopped rosemary (& crushed garlic, if using). It should sizzle immediately. Take off the heat & add the remaining ingredients. Stir to melt the syrup into the fragrant oil.
  4. When ready to serve, drizzle some of the syrup over the whipped feta, letting it run into the moats & crevices created by your fine plating effort. Finish with a sprinkle of zaatar, more crushed chilli flakes & serve with warm pita bread (or similar).

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