Food is simply more fun when you can set it on fire. Don’t believe me? Clearly, you need more saganaki in your life.

What Is Saganaki?

Although most people associate the word saganaki with gooey cheese that’s pan fried and served hot, the word itself actually refers to the cast iron pan itself. A wide variety of appetizers, or Greek tapas, if you will, fall under the category. Given the popularity of molten cheese though, 9.5 times out of 10, this is the version most people think of.

Fire isn’t a mandatory or even traditional ingredient. It was first presented with this theatrical flare at the Parthenon Greek Restaurant in Chicago, Illinois. Given the opportunity to set food on fire, however, why would you chose anything else?

How To Make Vegan Saganaki

Vegan saganaki is made just the like classic by simply swapping out the dairy. Of course, there’s no direct non-dairy translation for traditional kasseri cheese, but plenty of respectable substitutes. Plant-based feta is your best bet, since it melts reasonably for that satisfying gooey interior, has a strong flavor that can stand up to the alcohol infusion, and is widely available in most markets. My favorite vegan feta options, in order, are:

• Violife
• Trader Joe’s
• Daiya

The key is to buy only full blocks, not crumbles or cubes, and nothing tofu-based which is impervious to melting. Of course, meltability is both an asset and a flaw for this preparation. Instead of staying firm but gooey, like a runny brie at room temperature, vegan feta tends to lose all structure and form, liquefying into a rich, creamy dip with a glorious toasty surface. Plant-based saganaki is possibly an improvement over the original, because this version has further applications, such as:

• Pasta sauce
• Pizza topping
• Spanikopita filling

What To Serve With Saganaki

Flaming cheese alone doesn’t make a meal, but it can become a central facet of a well-curated array of savory bites. Whether this is the prelude to a full entree or the main event itself is all in the portions. Classic accompaniments and serving suggestions include:

• Crusty bread, toast, or crackers
• Pita wedges, grilled or warmed
• Olives
• Dolma (stuffed grape leaves)
• Hummus
• Mediterranean or shirazi salad
• Raw crudites, like sliced cucumbers, carrots, or celery
• Roasted or grilled vegetables, like red bell peppers, zucchini, or eggplant

Tips For Success

1. Any high-proof spirit will work in this recipe. Try ouzo to keep it Greek, or use vodka for a more neutral flavor.
2. Safety first! Turn off stove and remove the pan before adding alcohol. Use a long lighter to ignite the cheese, or light the end of a piece of dried linguine or spaghetti first to act as a conduit.
3. To make this recipe gluten-free, use your favorite gluten-free flour blend instead of all-purpose.
4. Make a smaller batch by cutting your feta in half or even quarters, and adjusting the remaining ingredients accordingly. It’s more about the technique than exact measurements.Like moths, we’re all inexorably drawn to the flames. When you want to start an event with a bang, impress someone special, or just play with fire, this will be your new favorite party trick.

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Yield: Makes 6 - 8 Servings

Vegan Saganaki Dip

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Opa! Food is simply more fun when you set it on fire. This easy, cheesy, vegan saganaki dip proves that point.

Prep Time 2 minutes

Cook Time 13 minutes

Total Time 15 minutes

Ingredients

• 1 (7-Ounce) Block Vegan Feta Cheese
• 3 - 4 Tablespoons All-Purpose Flour
• 1 Tablespoon Olive Oil
• 2 Tablespoons Brandy
• 2 Tablespoons Lemon Juice
• 1 - 2 Tablespoon Fresh Parsley, Thyme, and/or Oregano, Minced

Instructions

1. In a medium bowl, sprinkle the cheese with flour and toss to coat, making sure all the sides are covered. Tap off any excess.
   
   
2. Preheat a mini two-handled cast iron dish or skillet on medium-high heat and pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to melt and a golden-brown crust forms around the edges; about 2 minutes.
   
   
3. Use potholders to transfer the dish to the oven and broil on high for 5 - 8 minutes, until the cheese is bubbly all over.
   
   
4. Remove from the heat and on a well-insulated surface or trivet. Drizzle the brandy all over and ignite with a fireplace lighter. Let the flames brown the top before squeezing the lemon juice in to extinguish the last of it. Garnish with fresh herbs and serve hot.

Notes

• Any high-proof spirit will work in this recipe. Try Ouzo to keep it Greek, or use vodka for a more neutral flavor.
  
  
• Safety first! Turn off stove and remove the pan before adding alcohol. Use a long lighter to ignite the cheese, or light the end of a piece of dried linguine first to act as a conduit.
  
  
• To make this recipe gluten-free, use your favorite gluten-free flour blend instead of all-purpose.
  
  
• Make a smaller batch by cutting your feta in half or even quarters, and adjusting the remaining ingredients accordingly. It's more about the technique than exact measurements.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Organic All-Purpose Flour
• 
  Violife Just like Feta
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 46Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 34mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.