MiSOgood Vegan Whipped Feta Dip

MiSOgood Vegan Whipped Feta Dip
1/4 Cup Olive Oil
4 Cloves Garlic, Minced
1 Cup Raw Cashews, Soaked Overnight and Drained
1 (14-Ounce) Can (1 1/2 Cups Cooked) White Beans, Drained and Rinsed
1/4 Cup Plain, Unsweetened Vegan Yogurt or Sour Cream
1/4 Cup Soy-Free MiSo Good
2 Tablespoons Nutritional Yeast
2 Tablespoons Lemon Juice
1 Tablespoon Red Wine Vinegar
1 Teaspoon Onion Powder
1 Teaspoon Fresh Oregano

Begin by setting a medium skillet over medium heat. Add the oil and garlic, sauteing for 3 - 5 minutes, until aromatic and golden. Remove from the heat and let cool.

Place the cashews, white beans, yogurt or sour cream, miso, nutritional yeast, lemon juice, vinegar, and onion powder in a food process or blender. Pulse to combine, then add the toasted garlic with half of the oil. Puree on low speed, pausing to scrape down the sides of the canister with your spatula as needed. Gradually increase the speed to thoroughly puree.

Transfer to a serving dish and drizzle with the remaining garlic oil. Top with fresh oregano right before serving.

Makes 6 - 8 Servings

Notes: For an herbed feta dip, add 1/2 teaspoon of each into the puree: dried basil, thyme, oregano, and marjoram.