Creamy tangy and utterly scoopable. This Vegan Whipped Tofu Feta is the easy plant-based way to make the viral whipped feta that everyone loves! This version is lemony, has a great tang, and will elevate all kinds of party platters or summer events.
Whipped Feta as a scoopable dip went viral all over the internet recently, and I wanted to get in on the action with a vegan version that was just as delicious as the original.
I have made vegan feta before to make the filling for my very delicious Vegan Spanakopita (Greek Spinach Pie), so I used that as the basis for this delicious dip. Of course, I also then wanted to top the vegan whipped feta dip with something so I made some super simple Roasted Peppers in my Air Fryer. Of course, you could top it with some jammy Air Fryer Roasted Tomatoes instead too.
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🌱Ingredients
- Firm Tofu: Feta has quite a firm texture, so using a firm, bouncy tofu is key to the texture for this dip. Choose a good quality organic tofu!
- Pitted Green Olives: I used green olives that had been stuffed with garlic from the deli, but I also tried good quality jarred green olives. The key is that these are super tangy and salty, which adds to the whole Greek-style feta flavor. To me they also add a certain slightly fermented lactic tang which is also desirable for this dip.
- Fresh Lemon Juice: Freshly squeezed lemon juice can't be surpassed. The flavour of this dip rests on so few ingredients that it is worth using fresh.
- Extra Virgin Olive Oil: A drizzle of EVOO in the dip, and again over the top to serve adds to the full mouth feel that you get with dairy and we are trying to recreate here.
- Salt: Good flakey sea salt. Feta Cheese is quite salty after all!
- Water: You will need a little water to thin out the tofu and make it whippable.
See recipe card for quantities.
👩🍳Instructions
Follow along for the perfect dippable vegan feta cheese dip.
Put the drained firm tofu into a blender.
Squeeze the lemon juice and ensure there are no pips.
Add the lemon juice, salt , olive oil and olives to the blender.
Blend until smooth. You will need to add water a little at a time. Don't over add the water.
Hint: Taste as you go, the dip should be creamy, tangy and scoopable. Add more salt, lemon juice or olives to taste.
Serve with pita bread and some roasted tomatoes or peppers on top as part of a mezze platter.
🍋Substitutions & Variations
This whipped tofu feta recipe is a really great base recipe for other dips, or as a filling for all kinds of other dishes.
- Without Tofu - replace the tofu with vegan feta cheese. This will be much creamier but to me can taste a little artificial.
- Extra Garlic-add in fresh or jarred garlic for an extra tangy flavour.
- Chilli- add some chilli flakes to the feta while blending. Or some chilli sauce on top for a flavour contrast.
- Sun Dried Tomato Paste: Feta has an affinity with tomatoes, so add in some sun dried tomato paste for a different twist on this dip.
- Herbs: Try chopping dill, mint basil or parsley through the feta. Dill is particularly delicious.
🔪Equipment
An immersion blender or jug blender is needed to make this recipe. The whipped texture of the tofu needs a fair amount of blending to be smooth and creamy.
🥫Storage
This recipe can be stored for up to a week in an airtight container in the fridge. I do not recommend freezing this recipe.
❗Top tip
Serve on a plate then 'Swoosh' it around with the back of a spoon, before topping with roasted tomatoes, herbs and extra virgin olive oil. Toasted Pita breads are delicious to scoop up this dip.
❓FAQ
Just like feta cheese, firm tofu is crumbly, so it is likely it will have a grainy texture. You can choose to leave it like that, or push it through a sieve to remove the last grainyness.
There are commercial versions of vegan feta available in the shops. These are usually made with coconut oil or almonds. This whipped tofu feta tastes similar to real feta, but is much healthier.
Commercial vegan feta has quite a long shelf life and can be good for 3 or 4 months. This recipe however is made with fresh ingredients and needs to be consumed within 5-7 days.
Love to dip?
Looking for more vegan dip recipes? Try these:
Pairing
This dip is perfect to serve up as an appetizer at a BBQ. Why not try some of my other Vegan BBQ dishes.
📖 Recipe
Vegan Whipped Tofu Feta Dip
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 280 g (1 cups) Extra Firm Tofu (Approx 1 packet)
- 30 ml (2 tablespoon) lemon juice
- 80 g (⅔ cups) pitted green olives
- 30 ml olive brine from the jar of olives (or 30 ml water)
- 20 g nutritional yeast
- 1 clove garlic
- 15 ml (1 tablespoon) extra virgin olive oil
- 6 g (1 teaspoon) salt
Instructions
- Juice the lemon
- Add all ingredients to the blender and blend.280 g Extra Firm Tofu, 30 ml lemon juice, 80 g pitted green olives, 30 ml olive brine from the jar of olives, 20 g nutritional yeast, 15 ml extra virgin olive oil, 6 g salt, 1 clove garlic
- Blend until you have a lovely smooth dip. Add a little water if it's too thick.
- Taste and add more salt/olive oil or lemon juice as desired.
- Serve on a plate with extra olive oil drizzled on top and any toppings you desire.
- OPTIONAL TO SERVE: Top with roasted peppers, capers, olives and a little lemon zest.
Notes
- Without Tofu - replace the tofu with vegan feta cheese. This will be much creamier but to me can taste a little artificial.
- Extra Garlic-add in fresh or jarred garlic for an extra tangy flavour.
- Chilli- add some chilli flakes to the feta while blending. Or some chilli sauce on top for a flavour contrast.
- Sun Dried Tomato Paste: Feta has an affinity with tomatoes, so add in some sun dried tomato paste for a different twist on this dip.
- Herbs: Try chopping dill, mint basil or parsley through the feta. Dill is particularly delicious.
Merri says
This is delicious! The mix of green olives and lemon with tofub is inspired! I followed the basic recipe and added fresh garlic, fresh parsley and dash of hot (not sweet) chilli sauce (didn't have any flakes). And the air fried capsicum is a perfect accompaniment
Louise-Claire Cayzer says
Oh I'm so glad you liked the recipe! The fresh garlic and parsley sound delicious as an addition! x