Vegan Whipped Feta with Hot Honey

Total time15 min

Prep time10 min

Cook time5 min

A creamy, whipped spread gets swooped into a wide, shallow layer with pretty ridges, ready to catch a warm, chili-kissed syrup built from red pepper flakes and a splash of apple cider vinegar. Bright lemon juice and a generous pour of good olive oil round out the base, giving it a silky, spoonable texture that's perfect for scooping. Fresh thyme and parsley scattered over the top add a herby lift, and a final drizzle of olive oil ties the whole platter together. Serve it alongside crackers or toasted bread and watch it vanish fast — it's an easy, crowd-pleasing appetizer that fits neatly into a vegan spread. The interplay of cool, velvety base against that spicy, tangy drizzle makes every bite feel a little bit special, whether it's game day or a low-key dinner party.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the whipped feta

8 oz block feta cheese, crumbled
Esti Plant-Based Feta Style Block Cheese, 7 oz Trader Joe's Vegan Feta Cheese Alternative Trader Joe's Vegan Feta Cheese Alternative Block in Brine Earth Grown Vegan Feta Style Crumbles, Gluten Free
Follow Your Heart Gluten Free, Vegan, Feta Cheese Crumbles Dairy Free Cheese
See all
4 oz cream cheese, at room temperature
3 tbsp extra-virgin olive oil, plus more for drizzling
1 tbsp fresh lemon juice
¼ tsp black pepper, freshly ground

For the hot honey

⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp red pepper flakes
1 tsp apple cider vinegar

For serving

2 tbsp fresh thyme leaves (optional)
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
crackers or toasted bread, for serving
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the hot honey: combine the honey and red pepper flakes in a small saucepan over medium-low heat, stirring occasionally, until the honey is warm and just beginning to bubble at the edges, about 3–4 minutes. Remove from the heat, stir in the apple cider vinegar, and set aside to steep while you prepare the feta.
2
Add the crumbled feta, cream cheese, 3 tbsp olive oil, lemon juice, and black pepper to a food processor. Process, scraping down the sides once or twice, until the mixture is completely smooth and creamy with no visible feta crumbles, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!