VEGAN WHIPPED FETA WITH FIG TOPPING AND DRIZZLED VEGAN HONEE

This recipe is just a true brag to people that do not think vegan food can be more than just salads. Filled with rosemary, sweet figs and an aromatic of shallot, this will be a favorite just like in my home (my kids love this one). Serve this as a gorgeous before holiday dinner platter… Just do one favor for me, DO NOT tell them it’s vegan until it’s gone!

Ingredients

2 8-ounce blocks of Violife vegan feta (taken out at room temp for 20 minutes)

2 tablespoons plant-based milk (only needed if feta is still cold)

Vegan Honee, agave or date syrup for drizzling

 Fig, Rosemary and Shallot

2 Tablespoon avocado oil
1 shallot, thinly sliced
2 large 5–6-inch sprigs rosemary, stems removed

6 Turkish or Mission dried figs, quartered
Pinch of salt and pepper 

Cracker, toast points, sliced baguette, sliced apples or pears for serving

Instructions 

In a small sauté pan over medium heat, add oil. Add Shallots, stir and sweat for 5 minutes. 

Add figs and rosemary, increase heat to medium high heat. Continue to stir and cook until the shallots and figs are well caramelized, about 10 minutes. Rosemary should be slightly fried but not burnt. Add salt and pepper to taste. Set Aside. 

Place feta in a medium bowl or stand mixer bowl. Using a whisk attachment for a stand mixer or fork for a hand mixer, whip feta on medium breaking up and larger pieces (add plant-based milk if feta is cold and stiff). Once smooth increase mixer speed to high and whip for 1 to 2 minutes until feta is fluffy and smooth.

Place whipped feta in a serving bowl smoothing the top and making a small swell in the center. Place Fig mixture in the center of the swell allow pieces to scatter on the top of the whipped feta. Drizzle with honee. Serve immediately with crackers, toast points or sliced baguette.