dairy free dips

Soft, fluffy, pumpkin spice muffins that will knock your socks off! So delicious, you won&#039;t believe they&#039;re vegan!

Best Ever Vegan Pumpkin Muffins

pumpkin puree (canned)

coconut oil (or vegetable oil)

soy milk (unsweetened)

tsp apple cider vinegar

light brown sugar (lightly packed)

cane sugar

ginger (fresh)

flour

baking powder

tsp baking soda (important* 😊)

cinnamon

tsp nutmeg

tsp kosher salt

mini chocolate chips (dairy free)

Preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.

Combine the pumppkin puree, melted and cooled coconut oil, soy milk, vinegar, brown sugar, cane sugar, and grated ginger in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.Note: If you&#039;re using cold soy milk straight out the fridge, it will cause the coconut oil to seize and the mixture will be lumpy. If possible, allow the milk to come to room tempertaure before mixing. But if not, then just keep mixing, a few lumps are ok.

Mix the wet ingredients

Combine all of the dry ingredients except the chocolate chips in a mixing bowl and whisk until evely ditrubuted.

Mix the dry ingredients

Add half of the dry mixture to the bowl with the wet ingredients and mix just until incoporated. Add the remianing half and mix again, then fold in the mini chocolate chips. Be careful not to beat or over mix the batter at this point.

Combine

Evely distrubte the batter into the greased muffin tin and bake at 425 degrees for 5 minutes.When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes. When the timer goes off, insert a toot pick into the center. If it comes out clean, you can remove from the oven and allow the muffins to cool on a wire rack.

Bake

Serve warm with a cup of coffee or tea and enjoy the homey comforts of Fall. I like these just as they are or with some softened vegan butter or a drizzle of almond butter top. Delicious!

Serve

Zesty, fresh and juicy – this easy tomato salsa is a great way to use up very ripe tomatoes. Perfect with tortilla chips or spooned liberally over nachos.

Easy tomato salsa

tomatoes,

onion

lime

salt

This easy hummus recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta.

Each serving provides 378 kcal, 13.5g protein, 47g carbohydrates (of which 1.5g sugars), 13.5g fat (of which 2g saturates), 7g fibre and 0.9g salt.

Quick hummus

chickpeas

lemon juice

garlic cloves, crushed

tsp cumin

tbsp tahini (sesame seed paste)

water

tbsp extra virgin olive oil

paprika

pitta bread

Learn how to make hummus in minutes with this easy video recipe.

How to make hummus

Muhammara is a vibrant Levantine dip that's sweet, nutty and tangy. it's really quick to whip up with roasted peppers from a jar, but tastes absolutely amazing if you roast fresh peppers on a barbecue or even a gas hob. Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature. 

Muhammara (roasted red pepper dip)

grams/2½oz walnuts

red peppers (jarred is fine)

grams/2½oz white breadcrumbs

tbsp tahini

pomegranate molasses

salt and black pepper

mint

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

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

olive oil

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!

Ask any two people and very few will agree how to make guacamole. That's ok! This is an easy guacamole recipe, but you can build on it to suit your tastes.

Top 6 dairy free dips recipes from across the web

The most viewed dairy free dips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Ever Vegan Pumpkin Muffins

Easy tomato salsa

Quick hummus

Muhammara (roasted red pepper dip)

10 Minute Vegan Tzatziki Recipe (Gy...

Guacamole

Top 6 dairy free dips recipes from across the web

The most viewed dairy free dips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Vegan Pumpkin Muffins

Easy tomato salsa

Quick hummus

Muhammara (roasted red pepper dip)

10 Minute Vegan Tzatziki Recipe (Gy...

Guacamole

The most viewed dairy free dips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine