vegan dips

Silky smooth vegan cheese sauce that is also nut free! It's absolutely perfect over nachos, baked potatoes, steamed broccoli and makes a delicious mac and cheese.

Vegan Cheese Sauce (Nut Free!)

russet potato (1 medium)

carrots

unsweetened non-dairy milk

nutritional yeast

olive oil

lemon juice

salt

onion powder

garlic powder

smoked paprika

cornstarch

Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.

While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender.&nbsp;

Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth. You don't need to warm it further, but if you want you could add it to a pot to keep it warm. Stir frequently if you do this; it will thicken even more.

Serve over tortilla chips, drizzle on baked potatoes or steamed broccoli. Mix into macaroni pasta to make mac and cheese! Store leftover vegan cheese in the refrigerator for up to 4 days, if it lasts that long.

Make this dairy-free spinach and artichoke dip in less than 30 minutes and for under $1 a serving.

Vegan Spinach Artichoke Dip

olive oil (0.22)

garlic, minced (0.12)

(packed) fresh spinach (0.40)

artichoke hearts, drained & roughly chopped (2.33)

red pepper flakes (0.01)

Salt & pepper

raw cashews, soaked (1.72)

almond milk (0.92)

water (0.01)

Prep the cashews 

To start, soak the cashews in room temperature water overnight or in boiling water for 1-2 hours if you forget. Set aside for later.

For the Spinach & artichoke

Heat olive oil in a large skillet over medium. Once hot, add in minced garlic and sauté for 1-2 minutes, or until fragrant. Add in the spinach in batches and let it wilt down about 3-4 minutes. Once the spinach has wilted, add in the artichoke hearts and season with red pepper flakes, a pinch of salt, and pepper. Turn the heat off and set the skillet aside.

For the cashew cheese

Add drained cashews, almond milk, water, apple cider vinegar, onion powder, nutritional yeast, salt, and tapioca flour into a blender. Mix on high until smooth, scraping down the sides as needed. Set your oven to broil, then transfer the cheese mixture into a saucepan over medium-low. Continuously stir it until the mixture starts to thicken, which takes about 5 minutes.
Transfer into the skillet with spinach and artichoke and stir to combine. If your skillet is not oven-safe, transfer everything into an oven-safe dish or a cast-iron skillet.


Broil 

Broil for ~ 8-10 minutes, or until the top is golden brown and the dip temperature is nice and hot.


Serve and enjoy

Serve immediately with sliced baguette, pita, tortilla chips, or assorted vegetables. Enjoy!

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.

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

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 creamy and velvety chocolate protein pudding is made with chia seeds, almond milk, and chocolate-flavored protein powder and then paired with strawberries and mini rice crackers to create a delicious and nutritious snack box. The sweet and tangy strawberries perfectly complement the rich and velvety chocolate dip, while the rice crackers add an irresistible crunch to each bite. With 28 grams of protein per serving, healthy fats, and fiber, this delicious chocolate dip snack box is a great way to add some nutrition to your snacking time.

Chocolate Protein Pudding Snack Box

tbsp chia seeds

¾ cups Almond Milk

Vegan Chocolate Protein Powder (use code 'VEGANBABE'

tbsp Cacao Powder

tbsp Maple Syrup

strawberry halves

rice

Blend the chocolate dip ingredients (chia seeds, almond milk, chocolate-flavored protein powder, cacao powder, and maple syrup) in a high-speed blender. Blend well until combined well and a smooth and creamy consistency is achieved.

Transfer the chocolate dip to three individual boxes and refrigerate for at least 1 hour to chill.

When ready to serve, split the strawberries &amp; rice crackers between the 3 portions and serve alongside the chocolate dip.

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

water

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 6 vegan dips recipes from across the web

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

Top Tags

Vegan Cheese Sauce (Nut Free!)

Vegan Spinach Artichoke Dip

Green Pea and Arugula Spread

10 Minute Vegan Tzatziki Recipe (Gy...

Chocolate Protein Pudding Snack Box

Roasted Asparagus Dip

Top 6 vegan dips recipes from across the web

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

Top Tags

Vegan Cheese Sauce (Nut Free!)

Vegan Spinach Artichoke Dip

Green Pea and Arugula Spread

10 Minute Vegan Tzatziki Recipe (Gy...

Chocolate Protein Pudding Snack Box

Roasted Asparagus Dip

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