Roasted Potatoes and Vegan Whipped Feta Cheese
This side dish is perfect for entertaining! I love the whipped feta, which adds a creamy, salty edge to the dish. Lemon zest and hot pepper flakes give the dish a kick, while parsley adds a touch of freshness. It’s been a huge hit in my family!!
- Preparation time: 20 minutes
- Cooking time: 25 minutes
Ingredients
Roasted potatoes
- 5 cups (860 g) new potatoes, halved
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) fresh thyme
- 1 teaspoon (5 ml) herbes de Provence
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Whipped feta
- 1 200 g block dairy-free feta cheese
- 1/3 cup (80 g) dairy-free cream cheese
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (10 ml) honey
- 1 clove garlic, minced
Toppings
- 1/3 cup (15 g) coarsely chopped fresh parsley
- Honey drizzle
- Zest of 1 well-washed lemon
- 1 tablespoon (15 ml) lemon juice
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Preparation
Roasted potatoes
- Preheat oven to 400°F and place rack in center. Line a baking sheet.
- In a bowl, combine all the ingredients for the roasted potatoes. Place on baking sheet, cut side down, and bake for 25 minutes. Reserve.
Whipped feta
- Place all the ingredients for the whipped feta cheese in a blender. Blend until smooth.
- Place in the bottom of a serving plate and add the roasted potatoes. Serve with remaining toppings.
