vegan dip

This Vegan Spinach Artichoke Dip is a warm, creamy and cheesy hot dip that is so flavourful! It&#039;s incredibly fresh, is easy to reheat, and is such a crowd pleaser!

Vegan Spinach Artichoke Dip

spinach (or frozen spinach, see notes*)

artichoke hearts

raw cashews (soaked

vegan milk

sea salt

black pepper

nutritional yeast

onion powder

paprika

garlic powder

lemon juice

vegan parmesan cheese

tapioca starch (optional, but great for a cheese pull)

Preheat your oven to 400°F/200°C.

In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Blend on high for about 2 to 3 minutes until completely smooth. Set aside.

In a pan over medium heat, add the fresh spinach and wilt down if it’s fresh until fully wilted, about 5 minutes. Remove from heat and drain the excess water that comes off.

Turn the pan back on to medium-high heat, place the spinach back in the pan, and add the artichokes to the pan with a pinch of salt and stir together for about 2 minutes.

Turn heat off and add the spinach artichoke mix to your baking dish (I used about a 9&quot; x 5&quot; oval dish). Pour the blended sauce mixture on top, and stir to combine. Taste and add more salt if needed.

Bake for 20 minutes until golden and cheesy, and you can broil for a few minutes if desired too. Remove from oven, sprinkle optionally with extra vegan parmesan cheese, allow to cool slightly, then serve! Enjoy!

You only need 4 ingredients to make this easy homemade healthy nutella! This rich chocolate spread is made with real hazelnuts, cacao powder, and sweetened with pure maple syrup. The perfect chocolate spread with HALF the calories as store-bought nutella.

Homemade Healthy Nutella (Just 4 Ingredients!)

Cup Roasted, Peeled and Unsweetened Hazelnuts (See Note 1)

¼ Cup Warm Water

¼ Cup Cacao Powder (can sub cocoa powder)

¼ Cup Pure Maple Syrup (or more to taste, See Note 2) (can sub coconut sugar)

Tbs Water if needed (See Note 2)

Optional: ¼ tsp Maca Powder

Raita is a cooling yogurt-based Indian sauce with cucumber and mint. This vegan version is quick and easy to make and tastes just like the original!

Vegan Raita: Indian Cucumber and Mint Yogurt Sauce

vegan plain and unsweetened yogurt

sour cream

cucumber

tbsp onion

mint

cayenne

tsp cumin

1/2-1 tsp salt,

Mix everything togeter in a mixing bowl, starting...

Mix everything togeter in a mixing bowl, starting with 1/2 tsp of salt. Taste and adjust seasonings as desired.

Eat immediately or make in advance, store in...

Eat immediately or make in advance, store in a sealed container in the fridge.

Layer on top of layer of fabulous freshness. Take hummus to the next level and enjoy this festive vegan layer Greek dip! Serve with baked pita chips or vegetables, this dip is always a crowd-pleaser.

Vegan Layered Greek Dip

can chickpeas, drained

curly leaf parsley, chopped

grape tomatoes, cut in halves (or cherry tomatoes

red onion

OMG Oil-Free Dressing

dill

kalamata olives, cut in halves (optional)

lemon juice (juice of 2 lemons)

Tablespoons Red Wine Vinegar

On a large serving tray,  using a spatula,...

On a large serving tray,  using a spatula, spread hummus in the middle in a long circular shape; you want it flat and even since you will be layering other ingredients on top

Pre-heat oven to 400 degrees

Drain Chickpeas and pour into a bowl

Sprinkle the spices onto the wet chickpeas

Stir, so chickpeas are covered

On a baking sheet, place a silicone baking...

On a baking sheet, place a silicone baking mat, or parchment paper on the pan

Pour the seasoned chickpeas into a single layer

Baked for 30 minutes; moving chickpeas around with...

Baked for 30 minutes; moving chickpeas around with a spatula halfway through baking

In a bowl, combine parsley, tomatoes, red onion

Add 1/8 cup dressing

Toss and set aside

When chickpeas are cooled, sprinkle them on top...

When chickpeas are cooled, sprinkle them on top of the spread hummus

Add parsley salad around and onto the roasted...

Add parsley salad around and onto the roasted chickpeas, and sprinkle with cut olives (optional)

Serve with pita chips or vegetables, or anything...

Serve with pita chips or vegetables, or anything dippable :)

This vegan spinach artichoke dip is sure to be a hit at any pot-luck or game night! The recipe is so versatile, it can be made with white beans or cashews.

Vegan Spinach Artichoke  Dip

oz silken tofu, drained (up to 16 oz is fine)

red wine vinegar or fresh lemon juice

Dijon mustard

fine sea salt

raw cashews (or 3/4 cup white beans, drained)

almond milk

low-fat eggless mayo

1 tablespoon lemon juice

med-large garlic cloves

mustard

black pepper,

Artichoke hearts

The recipe calls for 1/2 cup of cashews,...

The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.

Begin by making my delicious low-fat, eggless mayo...

Begin by making my delicious low-fat, eggless mayo that required only 5 ingredients and a blender to make and should only take about 5-minutes.

In a blender or food processor, add all...

In a blender or food processor, add all 8 of the first ingredients: cashews (or white beans), almond milk, mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.

If using cashews and you have a high-power...

If using cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes.

At this point, you will need to make...

At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels and roll it up. Then, squeeze it over the sink or even into a jar to save for cooking soups or other dishes.

Add the artichokes and blend for just a...

Add the artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it's too thick for the blender.

Pour into a bowl and add the defrosted...

Pour into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.

Serve with oil-free Mary’s Gone Crackers, chips, carrots,...

Serve with oil-free Mary’s Gone Crackers, chips, carrots, celery, or any other veggies of your choice. It's also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.

https://mediavine-res.cloudinary.com/video/upload/yw8mm5yhhvtzroznxbpe.mp4

Believe it or not, dips are often one of the easiest things to transition into a plant-based diet. Vegan dips are great to take to parties, so you can make sure there is something healthy to eat. At the same time, you get to share a tasty vegan treat with friends and family!

Vegan Dip Recipes

Check out this well-loved restaurant appetizer gone vegan! Dunk as many pita wedges as you please into this creamy spinach and artichoke dip.&nbsp;

vegan spinach & artichoke dip

C finely chopped white onion

garlic cloves,

olive oil

C fresh baby spinach

C nondairy milk

C nutritional yeast

tsp apple cider vinegar

tsp sea salt

tsp white pepper

basil

tsp chili flakes

tbsp tapioca starch

x 395 ml can butterbeans or navy beans

C marinated artichokes, drained from marinade

Preheat oven to 425°F.

In a pan over medium heat, sauté onion in 2 teaspoons of olive oil for 2 to 3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach. Continue cooking for another 1 to 2 minutes until spinach is wilted and soft, but still bright green.

Drain and rinse cashews from soaking water and add to a food processor. Process until they become a fine meal and nearly smooth. Then add tapioca, nutritional yeast, apple cider vinegar, lemon juice, sea salt, onion powder, white pepper, dried basil,&nbsp;chili flakes, and half of the nondairy milk to the food processor and process until smooth.

Add in beans and artichokes and run the machine while you gradually add the remaining half cup of nondairy milk. Process until smooth.

Pour this mixture into your baking dish and fold in the spinach, onion, and garlic mixture.

Drizzle 1 tablespoon of olive oil over the top and bake for 20 to 25 minutes. It should be bubbling and slightly puffed and golden brown on top.

Serve with bread, crackers, or vegetables for dipping.

To all the avocado lovers out there, this easy no-fuss guacamole is the perfect dip to make your appetizers excell!

Easy Guacamole

avocados

of ½ small lime (or to taste)

olive oil (5 ml)

¼ red or white or yellow onion (diced)

garlic (minced)

¼ teaspoon of ground cumin

cilantro

½ of a roma tomato (diced)

Salt and pepper (to taste)

Cut the avocados in half, peel, and roughly chop into a medium-sized bowl.

Squeeze the lime juice and then add oil.

Using a fork, mash the avocados until you reach your desired consistency. Mix in the onion, garlic, cumin, cilantro, tomato, and season with salt and pepper, to taste.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526710/iGqZH4rXv.mp4

To all the avocado lovers out there, this easy no-fuss guacamole is the perfect dip to make your appetizers excellent!

EASY GUACAMOLE

This tofu cream cheese has the sweet flavor of caramelized onions, and the creaminess of your favorite vegan spreads.  It is versatile, creamy and full of flavor for a variety of dishes, sandwiches, wraps, bowls and more!

Caramelized Onion Tofu Cream Cheese

Raw cashews

Water

Large onion, peeled & roughly chopped

Lemons, juiced (~ 4 tbsp)

½ Lemon, zest (~ 1 tsp)

1½ tbsp Olive oil (+ 1 tsp for frying)

1½ tsp White wine vinegar

tsp Sea salt

½ tsp Granulated garlic

In a non stick frying pan, heat 1 tsp olive oil over medium heat

To the hot pan, add the cubed tofu and roughly chopped onion

Stir fry until onions are translucent and tofu is browned

While the tofu and onions are cooking, add the cashews, water, lemon juice &amp; zest, salt, garlic, olive oil and white wine vinegar to a Vitamix or high powered blender

When the tofu and onions are browned, add them to the Vitamix or blender and blend on high speed until smooth (tamp down the sides or stop and scrape the sides of the blender as needed to ensure it is smooth throughout)

Once blended evenly, scrape into a lidded, airtight container that holds about 2½ cups or more

Let cook for 15 minutes before refrigerating for 1½-2 hours to set

Once set, it will be creamy, smooth, spreadable and dippable!  Enjoy!

This is the Best Guacamole Recipe, and it’s so easy to make! A healthy vegetarian dip to serve it with chips, tacos, tostones, and more.

Best Guacamole Recipe

avocados (from 3 medium hass)

lime (juiced)

red onion (minced)

garlic (mashed

tbsp fresh cilantro (chopped)

kosher salt and fresh pepper (to taste)

tomato and jalapeño

Garlic Clove

Make the guacamole: Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

If you are serving this at a later time: a great tip to keep the guacamole from turning brown is to cover tightly with plastic wrap so no air gets on it.

The best. It's my 3rd time making this and it's so delicious

Absolutely delicious!  Easy to make and all our guests loved it!

Made this for our Cinco De Mayo celebration. It was delicious.  So easy, fast. I always use to buy guacamole, but now I make it. Game changer.

This was a very easy recipe full of flavor.  

I really enjoy this recipe, very tasty, super easy to make.

I put the onion, garlic, and cilantro in our food processor and buzz 5-6 times. It releases all sorts of goodness and saves me time chopping! Love, love, love this guac! 

This is an awesome recipe.  VERY fresh and tasty.

https://www.youtube.com/watch?v=Y8LSpQq124E

This is the Best Guacamole Recipe and it’s so easy and simple to make with only 5 ingredients! Serve it with chips, tacos, tostones and more!

SEE FULL RECIPE: https://www.skinnytaste.com/guacamole-recipe/

How To Make the Best Guacamole

Imagine whipped feta dip without the dairy! This is it!

Vegan Whipped Feta Dip

grape tomatoes

white beans (canned, drained and rinsed)

cashews (soaked overnight)

garlic

parsley

lemon (juiced)

yeast

tbsp water (or more as needed to thin)

parsley (for garnish)

Preheat the oven to 400F. Add the tomatoes, olive oil and sea salt to a roasting pan, and place in the oven for 20 to 25 minutes, until the tomatoes have bursted.

Top 15 vegan dip recipes from across the web

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

Top Tags

Vegan Spinach Artichoke Dip

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Vegan Spinach Artichoke Dip

vegan spinach & artichoke dip

Easy Guacamole

Caramelized Onion Tofu Cream Cheese

Best Guacamole Recipe

Vegan Whipped Feta Dip

Creamy Toum Recipe (With 4 Ingredie...

Vegan Bean Dip

Vegan Skillet Pizza Dip

Vegan Dill Dip

20-Minute Creamy Vegan Spinach Arti...

Top 15 vegan dip recipes from across the web

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

Top Tags

Vegan Spinach Artichoke Dip

Homemade Healthy Nutella (Just 4 In...

Vegan Raita: Indian Cucumber and Mi...

Vegan Layered Greek Dip

Vegan Spinach Artichoke Dip

vegan spinach & artichoke dip

Easy Guacamole

Caramelized Onion Tofu Cream Cheese

Best Guacamole Recipe

Vegan Whipped Feta Dip

Creamy Toum Recipe (With 4 Ingredie...

Vegan Bean Dip

Vegan Skillet Pizza Dip

Vegan Dill Dip

20-Minute Creamy Vegan Spinach Arti...

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