Vegan whipped feta is a luscious, creamy spread made from soaked cashews, tangy lemon, and white miso (or a splash of brine) that mimics the salty, crumbly-turned-smooth character of traditional Greek feta. It whips up in about 10 minutes in a food processor, and it’s perfect for spreading on crusty bread, dolloping over roasted vegetables, or thinning into a salad dressing. The key is a high-speed blender or food processor and a little patience to get that silky, airy texture.
Ingredients
- 1 ½ cups (210 g) raw cashews, soaked in hot water for 30 minutes (or boiled for 10 minutes)
- 3 tablespoons (45 ml) lemon juice (about 1 lemon)
- 2 tablespoons (30 ml) white miso paste (or 1 ½ teaspoons salt + 1 teaspoon white wine vinegar)
- 1 tablespoon (15 ml) olive oil, plus more for serving
- 1 small garlic clove, roughly chopped
- ¼ cup (60 ml) cold water, plus more as needed
- ¼ teaspoon (1 g) salt, or to taste (reduce if using miso)
- Fresh dill or chives, for garnish (optional)
Instructions
- Soak the cashews: Place the raw cashews in a heatproof bowl and cover with boiling water. Let soak for 30 minutes, or for a quicker method, simmer them in a small saucepan for 10 minutes. Drain and rinse well.
- Combine ingredients: Add the drained cashews, lemon juice, miso (or salt + vinegar), olive oil, garlic, and ¼ cup (60 ml) cold water to a high-speed blender or food processor.
- Blend until smooth: Blend on high for 2–3 minutes, stopping to scrape down the sides as needed. The mixture should become completely smooth and fluffy. If it’s too thick and not moving, add cold water 1 tablespoon (15 ml) at a time until it whips into a light, creamy texture.
- Season and adjust: Taste and add more salt or lemon juice if needed. For a more pronounced “feta� tang, add a teaspoon of brine from a jar of olives or capers.
- Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with fresh dill or chives if using. Serve immediately or chill for 30 minutes to firm up slightly.
Tips
- Soaking is non-negotiable: If you skip soaking, the cashews will stay gritty and the spread won’t be smooth. For a last-minute fix, boil the cashews for 10 minutes instead.
- Use a high-speed blender for the best texture: A food processor works, but it may take longer and produce a slightly grainier result. If using a regular blender, blend in smaller batches and scrape often.
- Adjust the tang: Miso gives a fermented, salty depth that mimics feta’s brine. If you don’t have miso, use salt plus a little white wine vinegar or apple cider vinegar. Start with less salt, then add to taste.
- Don’t over-thin: The spread should be thick but scoopable. Adding too much water makes it runny; add only 1 tablespoon at a time.
Serving Suggestions
Spread it thickly on warm pita or sourdough toast, then top with cherry tomatoes and basil. Dollop it over roasted beets, sweet potatoes, or a grain bowl for a creamy contrast. Thin it with a little extra water and olive oil to make a dressing for a Greek salad. It also works as a dip for raw vegetables or as a filling for stuffed mini peppers.
Variations
- Herbed: Blend in a handful of fresh basil, mint, or dill for a green, herbaceous version.
- Spicy: Add ½ teaspoon red pepper flakes or a small pinch of cayenne for heat.
- Smoky: Stir in ¼ teaspoon smoked paprika or a drop of liquid smoke after blending.
- Nut-free: Replace cashews with 1 ½ cups (240 g) firm silken tofu, drained, and reduce the water to 2 tablespoons (30 ml). Blend until smooth; the texture will be slightly softer.
- Extra tangy: Add 1 teaspoon of capers or a splash of pickle brine along with the lemon juice.
Storage and Reheating
Store the whipped feta in an airtight container in the refrigerator for up to 5 days. It will firm up when cold; let it sit at room temperature for 15 minutes and stir before serving. You can also freeze it in a sealed container for up to 2 months, but thaw in the refrigerator overnight and re-whip with a spoon or a quick pulse in the food processor to restore the creamy texture. Do not microwave, as it can separate.
Frequently Asked Questions
Can I use roasted cashews instead of raw? Yes, but the flavor will be toastier and less neutral. Reduce the salt slightly, as roasted cashews often have added salt.
What if I don’t have a high-speed blender? Use a food processor and blend for 4–5 minutes, scraping down frequently. The texture may be slightly less silky, but still delicious. For an even smoother result, soak the cashews overnight in cold water.
Can I make this without miso? Absolutely. Use 1 ½ teaspoons of salt plus 1 teaspoon of white wine vinegar or apple cider vinegar. The flavor will be closer to a classic feta, without the fermented depth.
Why is my whipped feta runny? You likely added too much water. To fix it, add more soaked cashews or a tablespoon of coconut cream and blend again. If it’s too thick, add water 1 teaspoon at a time.
How can I make it more like the real feta texture? Traditional feta is crumbly, but this is a whipped version. For a slightly thicker, more scoopable texture, refrigerate for at least 2 hours before serving. It will firm up as it chills.
Is this safe for people with nut allergies? No, cashews are tree nuts. For a nut-free version, use silken tofu as noted in the variations. Always check labels for cross-contamination if serving to someone with a severe allergy.
Related
- Halloween Veggie Platter: Spooky & Easy
- Ham Egg and Cheese Quesadillas: Easy Breakfast Recipe
- Garlic Roasted Vegetables with Whipped Feta Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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