This dip is hands down one of the easiest and most impressive dishes on my site. It also just so happens that one bite of this classic Greek dip and you’re sure to be transported to the Greek islands. As a vegan, I love showing how stunning plant-based creations really are. This is the perfect appetizer to serve to your friends at your next dinner party.
Vegan Feta Cheese
If you’re one of those people that cannot get on board the vegan cheese train, I ask you to try their feta. It tastes virtually identical. There are several brands out there- check out your local large grocery chain or even Trader Joes. For this recipe I bought the 7 ounce block from Trader Joes.
- It crumbles like real feta cheese.
- It takes like feta cheese.
- It’s soaking in a salty brine just like a traditional block of feta cheese.
Topping for Whipped Feta
While this dip is great on its own, it only adds to its allure with a sweet sauce on top. I chose a simple date syrup. Although I have noticed a hot honey going around that would be great on it. In the future I may consider a hot date syrup.
- Hot Date Syrup
- Fresh Herbs
- Toasted Pine Nuts (just toast in pan with no oil on medium heat for 1-3 minutes)
- Olives
- Roasted Tomatoes
- Pistachios
Serve With Fresh Pita Bread
It would be sinful not to serve whipped feta with some traditional pita bread. This pita bread was incredibly easy, just requires some waiting time.
- Activate yeast by mixing 1/3 cup warm with with 1 teaspoon sugar (food for the yeast), and 1 teaspoon active yeast. If the water is too hot it will kill the yeast and you will have to start over. If it’s activating properly you will see it start to bubble/foam. This takes about 5 minutes.
- Add 1.5 cups of sifted flour, 1/2 teaspoon sea salt, 1 tablespoon olive oil, 1/2 cup unsweetened coconut yogurt, and yeast mixture to a standard mixer with a dough hook. Knead for 6-7 minutes. You can also do this by hand. When it is finished it will be smooth, elastic, and slightly sticky. Do not over flour.
- Place dough in oil coated bowl and cover with a towel. Allow dough to rest and rise for about 2 hours. Dough should double in size. If it’s chilly or too humid in your home, the dough may not proof properly. I like to turn my stove on for 30 seconds then shut it off, placing dough in afterwards to proof in the slightly warm oven.
- After 2 hours, punch dough (aka deflating it). Split dough into 6 equal pieces. Allow to rest for an additional 15 minutes while covered with a towel.
- Stretch out each pita with hands. Fry in cast iron with a small amount of olive oil on med-low heat. Ensure that pan is covered so pita cooks through. This will take about 90 seconds on each side.
