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
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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
- 2 Tablespoons 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
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