This vegan take on whipped feta with pistachios and pomegranate is the perfect balance of creamy, tangy, sweet, and crunchy. Serve it with toasted bread, warm pita or crackers for the ultimate dip ready in minutes. This vibrant dip is perfect for the holidays but so flavorful you’ll want to enjoy it year round!
Allergens
Contains: Soy and nuts. To make this recipe tree-nut free, substitute the pistachios with pumpkin seeds (pepitas) and make sure to use nut-free vegan feta. Check ingredient packaging for cross contamination risks as necessary.
Recipe is made gluten free using gluten-free and vegan pita bread. You can modify for your preference or individual needs.
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Ingredients
- Extra firm tofu – Adds more volume, creaminess, and protein to the dip.
- Vegan feta block – I used VioLife.
- Garlic cloves
- Extra virgin olive oil
- Fresh lemon juice – Enhances flavor and adds acidity.
- Salt
- Water
- Pistachios – Pairs well with pomegranate while adding texture contrast. Can substitute with pumpkin seeds if preferred.
- Pomegranate seeds – Adds a sweet taste and texture contrast while adding a vibrant color.
- Thyme
- Agave syrup – Drizzle over the top to balance out the flavor and provides a a glossy swirl enhancing the overall appearance.
- Warm pita bread, toasted bread slices or crackers for serving. I used BFree pita bread to make gluten-free and vegan.
Step by Step Instructions
Find the complete printable recipe with measurements below in the recipe card.
- Add all ingredients (except toppings) to a food processor and blend until smooth.
- Scoop out the dip onto a serving plate and use a spoon to spread out evenly across the plate.
- Add your toppings evenly across the dip.
- Serve immediately with warm pita bread, toasted bread or chips and enjoy.
Dairy-Free Whipped Feta Dip with Pistachios and Pomegranate
8
servings10
minutesIngredients
1/4 block Extra firm tofu
8 oz Vegan feta block
2 cloves Garlic
1 Tbsp Extra virgin olive oil
1 Tbsp Lemon juice (or juice of 1/2 lemon)
1/2 Tbsp Water
pinch Salt
- Toppings
Pistachios, lightly crushed
Pomegranate seeds
Fresh thyme
Agave syrup
Pita or bread, for serving
Directions
- Add your tofu, garlic, olive oil, lemon juice, vegan feta, water and salt to a food processor and blend until smooth.
- Scoop out your dip onto a serving plate and use the back of your spoon to spread out evenly across the plate.
- Drizzle agave across the dip and add pistachios, pomegranate and thyme.
- Serve immediately with warm pita bread or toasted bread for dipping.
Notes
- This recipe is best served immediately. Refrigerate any leftovers and consume within a few days. Refrigerated leftovers will have a firmer texture, more similar to a spread.
