Lemon Maple Feta and Roasted Parsnip Dip – a tantalizing blend of sweet and savory flavors. Roasted parsnips, kissed with maple syrup and lemon zest, form the perfect companion for this creamy cashew-based dip, featuring the tang of feta and the bright notes of lemon and maple. The result is a luxurious, plant-based dip that marries earthy sweetness with citrusy zing. Serve this unique creation at your parties, gatherings or indulge in it as a flavorful snack. It makes amazing appetizer on crackers, or stuffed and baked in jalapenos or mushrooms. Everyone will love this irresistible dip.

Frequently Asked Questions

Can I use store-bought cashew butter instead of soaking and blending raw cashews?

Yes, you can use store-bought cashew butter for convenience, adjusting the quantity based on taste and consistency preferences.

How long can the dip be stored in the refrigerator?

The dip can be stored in an airtight container for up to 4-5 days. Stir well before serving leftovers.

Can I use other root vegetables for roasting?

Certainly! Carrots, sweet potatoes, or a mix of root vegetables can be roasted for variety.

What can I serve as dippers with this recipe?

Sliced veggies, pita bread, crackers, or tortilla chips are excellent choices for dipping.

Is there a way to make the dip nut-free?

Replace cashews with soaked sunflower seeds for a nut-free alternative.

Can I adjust the sweetness and tartness of the dip?

Yes, tailor the sweetness with more or less maple syrup and adjust tartness with additional lemon juice to suit your taste.

Is this dip gluten-free?

Yes. Just make sure your dippers are, too. Choose gluten-free crackers, tortilla chips, or veggies to keep the entire snack gluten-free.

Can I freeze the dip?

It’s not recommended to freeze the dip as the texture may change. Enjoy it fresh or refrigerated for the best results.

Can I make the dip in advance for a party or gathering?

Yes, the dip can be prepared a day ahead and stored in the refrigerator.

Can I add herbs or spices to customize the dip’s flavor?

Absolutely! Fresh herbs like thyme or rosemary, or a pinch of cayenne for heat, can enhance the flavor profile.

How can I adjust the consistency of the dip?

Add water, a tablespoon at a time, to achieve your desired thickness.

Can I use this dip as a spread for sandwiches or wraps?

Absolutely! The dip makes a delightful spread for sandwiches or wraps, adding a burst of flavor to your favorite handheld meals. It’s even great on bagels!

More Delicious Vegan Dips

Lemon Maple Feta and Roasted Parsnip Dip

Print Recipe

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

3 large parsnips, peeled and chopped into 1 inch
2 tablespoons olive oil
salt and pepper, to taste
1 cup raw cashews, soaked in water for at least 4 hours or overnight (rinsed and drained)
½ cup water (and as needed for consistency)
2 tablespoons nutritional yeast
4 tablespoons lemon juice
1 tablespoons maple syrup
1 clove garlic, minced
lemon zest (optional)
¼ teaspoon salt

Instructions

Preheat the oven to 400°F (200°C).
In a bowl, toss the chopped parsnips with olive oil.
Spread the parsnips on a baking sheet in a single layer and roast for 25-30 minutes or until golden and tender. Flip them halfway through.
Once the parsnips are done. Set aside and let cool.
Drain and rinse the soaked cashews.
In a blender or food processor, combine cashews, water, nutritional yeast, lemon juice, lemon zest, maple syrup, minced garlic, and salt. Then add in the roasted parsnips and blend.
Blend until smooth, adding water gradually until you reach your desired dip consistency.