vegan dip recipe

{Vegan} Cashew+ Sun-Dried Tomato Dip

"raw" cashews, covered

lemon juice ((to taste, from 1-2 lemons))

garlic (to taste)

basil leaves

smoked paprika (optional)

salt

olive oil

unsweetened plant milk (such as almond)or water, as needed to smooth the mixture

olive oil, pepper, and flaky salt

crackers

Drain the soaked cashews and discard the soaking water. Place them in the body of a food processor with the drained tomatoes, 4 tablespoons of the lemon juice, 3 of the garlic cloves, basil leaves, smoked paprika, salt, and oil. Process until smooth, adding the plant milk little by little to help the mixture turn over, scraping down the sides of the bowl occasionally, about 5 minutes. Taste, adding more lemon or garlic to punch up the flavors as you like. (I've noticed that the garlic flavor starts out soft, but will become stronger as the mixture sits.) Use right away, or chill airtight for up to 1 week.

This vegan hot bean dip so simple it barely qualifies as a recipe. But it&#39;s so tasty that it hardly matters. Serve with plenty of good-quality tortilla chips.

Easiest Hot Bean Dip

regular beans

salsa (use your favorite variety)

scallions (thinly sliced, optional)

vegan cheese (such

Tortilla chips

Combine the beans and salsa in a small saucepan. If the beans are too thick and clumpy, add a little water to loosen, but let the mixture remain thick. Heat until hot and bubbly.

Transfer half the bean mixture to a serving bowl. Sprinkle with half of the optional scallions and half of the cheese.

Pour in the rest of bean mixture and pat in evenly. Sprinkle with the remaining optional scallions and the remaining cheese.

Microwave briefly if you’d like the cheese to be more melted. Place in the center of a platter and surround with tortilla chips.

This Spicy Avocado Edamame Dip has three times less fat and is almost twice as rich in protein than your typical spinach artichoke dip recipe.

Spicy Avocado Edamame Dip

edamame (unthawed)

water

garlic (peeled and crushed)

cilantro

avocado

lemon

plant base plain yogurt

Tabasco Chipotle Hot Sauce

salt and pepper

Place the edamame and water in a microwaveable bowl. Cover with plastic wrap and cook for 2 or 3 minutes at maximum power or until edamame is tender. Drain well.

Blend the edamame, garlic, and cilantro in a food processor until smooth.

Scrape the edges of the container with a rubber spatula and add the avocado, lemon juice, yogurt, and hot sauce. Salt and pepper generously.

Mix again until a smooth texture is obtained.

A light and rustic dip that easily accompanies any meal, serve this creamy white bean dip with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread.

White Bean and Rosemary Dip

vegetable stock

garlic (minced (optional))

rosemary

lemon juice

salt and pepper (or more to taste)

In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat.

Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.

With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.

Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.

This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round.

Green Pea and Arugula Spread

onion

garlic (minced)

baby arugula (plus more for serving)

cashews

peas

lemon juice (or

dill (plus more for serving)

Salt and pepper

baguette

arugula leaves

radishes cucumber

dill sprigs

Heat the oil in a medium skillet. Sauté the onion and garlic slowly over medium-low heat, stirring frequently, until nicely browned.

Add the arugula with a splash of water, cover, and steam for just a minute or so, until it wilts.

Place the toasted nuts of choice in the container of a food processor. Process until ground down to a fine meal.

Add the onion and arugula mixture along with the remaining ingredients to the food processor. Process until smoothly pureed, scraping down the sides as needed. Add small amounts of water as need be to loosen the mixture.

Scrape the mixture into a serving bowl. Surround with baguette slices, extra arugula leaves, sliced radishes and/or cucumber, and dill sprigs with which to embellish individual servings.

Store any unused portion in an airtight container, where it will keep in the refrigerator for several days.

Buffalo Chickpea dip is as delicious as it is easy to make! This addictive vegetarian dip is creamy with a spicy, tangy kick.

Buffalo Chickpea Dip (Vegan Buffalo Chicken Dip)

chickpeas (drained)

vegan avocado oil mayonnaise (or regular mayonnaise if not vegan)

parsley

dill

garlic salt

onion powder

Buffalo sauce (we use Frank’s RedHot)

chives

Tortillas chips

Carrot sticks

Celery sticks

Pulse

Place the chickpeas, mayonnaise, and spices in a food processor and pulse until combined and resembles shredded chicken. Pulse in the buffalo sauce.

Drizzle

Transfer to a serving bowl and top with an extra drizzle of buffalo sauce and minced chives.

Serve

Serve immediately or refrigerate for up to 5 days.

This roasted asparagus dip is garlicky, creamy, and packed with roasted asparagus, making it a great summer appetizer! Serve it with raw veggies or tortilla chips!

Roasted Asparagus Dip

asparagus

tbsp oil

tsp salt

yeast

garlic

lime juice

(add

tsp black pepper

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Clean the asparagus. Wash the asparagus under cold water and pat them dry. Using a sharp knife, cut off the ends of the asparagus (about 1 inch) and discard them.

Roast. Transfer the trimmed asparagus to the baking sheet and drizzle with the oil. Add the salt and toss to coat. Roast the asparagus for about 14 minutes or until the base of the asparagus can easily be pierced with a fork. Remove from the oven and let cool for at least 30 minutes.

Add all of the ingredients to a blender. Add the soaked and drained cashews, nutritional yeast, garlic, lime juice, salt, ground black pepper, water, and roasted asparagus to a blender.

Blend. Blend on high speed for 10-20 seconds or until smooth. Taste and adjust the seasonings to your liking.

Serve warm with raw vegetables (carrots are great) or tortilla chips. Alternatively, this dip can also be served chilled, the asparagus flavor will be a bit less dominant.

This asparagus dip will keep in the refrigerator for up to 4 days.

Love the asparagus to change it up as a dip

Top 7 vegan dip recipe recipes from across the web

The most viewed vegan dip recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

{Vegan} Cashew+ Sun-Dried Tomato Di...

Easiest Hot Bean Dip

Spicy Avocado Edamame Dip

White Bean and Rosemary Dip

Green Pea and Arugula Spread

Buffalo Chickpea Dip (Vegan Buffalo...

Roasted Asparagus Dip

Top 7 vegan dip recipe recipes from across the web

The most viewed vegan dip recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

{Vegan} Cashew+ Sun-Dried Tomato Di...

Easiest Hot Bean Dip

Spicy Avocado Edamame Dip

White Bean and Rosemary Dip

Green Pea and Arugula Spread

Buffalo Chickpea Dip (Vegan Buffalo...

Roasted Asparagus Dip

The most viewed vegan dip recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine