dairy free appetizer

This dairy-free spinach artichoke dip is rich, creamy and flavorful! Made with a mix of caramelized onions, artichoke hearts and dairy-free cream cheese, it&#039;s sure to be a crowd favorite.

Dairy-Free Spinach Artichoke Dip

raw cashews

nutritional yeast

sea salt

garlic powder

olive oil

onions

salt

pepper

cayenne pepper

garlic (minced)

dairy-free cream cheese

mayonnaise (preferably Hellmann’s)

artichoke

chopped spinach, defrosted

In the bowl of a food processor, pulse the cashews, nutritional yeast, sea salt and garlic powder until finely ground. Store in an airtight container in the refrigerator. It will keep for several weeks.

MAKE THE CASHEW PARMESAN:

Preheat the oven to 400F. In a large pan over medium heat, add the olive oil, onion, 1 teaspoon salt and cayenne pepper. Saute for 10 minutes then reduce the heat to low.  Continue to cook for 20 minutes, stirring occasionally until the onions and browned and caramelized. Add the garlic and cook for 1 minute more, then set aside to cool.

Meanwhile, in the bowl of a hand or stand mixer, place the dairy-free cream cheese, mayonnaise, ½ cup cashew parmesan cheese and 1 teaspoon salt. Mix until smooth.

Squeeze as much liquid out of the spinach as possible then add to the cream cheese mixture along with the artichoke hearts. Mix to evenly combine. Stir in the onions.

Transfer the mixture to a 11x8 inch oval (or 9x13 rectangle) baking dish. Sprinkle with ½ cup of the cashew parmesan. Bake for 20-25 minutes, until lightly browned and bubbling. Serve warm with tortilla chips, bread or vegetables. Enjoy!

MAKE THE SPINACH ARTICHOKE DIP:

Vegan Tzatziki! A cool refreshing greek cucumber yogurt sauce. Perfect dressing for gyros or any mediterranean dish. Easy healthy whole food ingredients. Ready in 10 minutes! Makes a delicious veggie dip! Gluten free, Nut free, oil free, no tofu.

10 Minute Vegan Tzatziki Recipe (Gyro Sauce)

English cucumber, grated

unsweetened non dairy plain yogurt, I use cultured coconut yogurt

garlic clove, finely chopped

lemon juice

dill pickle juice

vegan Worecestershire sauce (optional but tasty if you have it!)

dill dill

garlic and onion

salt (plus more to taste at end if needed)

black pepper

dill

First grate the cucumber and place in a strainer over a bowl. Grab a handful at a time and squeeze out as much liquid as you can. Add to a medium mixing bowl as you go. No need for a food processor!

Add remaining ingredients and mix everything together. Season with more salt and pepper to taste if necessary and or lemon juice if needed for more zip. Drizzle with olive oil and some fresh chopped dill if you like. Serve right away or refrigerate for later to let the flavours meld and to thicken more. For step by step photos see above post.

Enjoy the tzatziki with Vegan Gyros, Falafels, Shwarmas, or as a dip with veggies, naan or pita! and many more greek dishes!

Just made this and looooved it!  Used three cloves garlic, added fresh and dried dill and had to use almond milk yogurt as that was the only plain non-dairy yogurt I could find at three grocery stores.  I printed this out to go in my family recipe book!  There were so many generic recipes out there, glad I found yours!

This quick and easy appetizer is perfect for any occasion. A creamy, fluffy dip made with whipped salty feta, paired with a honey blend of chili flakes and garlic. Serve alongside crispy pita bread, crackers or a veggie platter for a delightful starter.

Whipped feta dip with spicy honey

200 g/7 oz feta

100 g/3.5 oz full fat ricotta

g/1.5 oz full fat sour cream

salt + black pepper (to taste)

tbsp honey

garlic (finely

tsp crushed red chili flakes

chives (for topping (optional))

tsp za’atar (for topping)

tsp black & white sesame seeds (for topping)

pita chips (naan

Feta, ricotta and sour cream should be at room temperature.

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper.

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes.

Enjoy with pita chips, naan or on a veggie platter.

Leftovers can be used as a spread or a dressing.

Top 3 dairy free appetizer recipes from across the web

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Dairy-Free Spinach Artichoke Dip

10 Minute Vegan Tzatziki Recipe (Gy...

Whipped feta dip with spicy honey

Top 3 dairy free appetizer recipes from across the web

The most viewed dairy free appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dairy-Free Spinach Artichoke Dip

10 Minute Vegan Tzatziki Recipe (Gy...

Whipped feta dip with spicy honey

The most viewed dairy free appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine