Posts in category: dips

This parsley tahini dressing recipe is one of my all-time favorites! I personally always double this recipe as it goes so fast 😉 Also making this dressing couldn’t be easier. Just add all the ingredients into a blender, and blend! ( Or you can use a food processor too ).

Home-made salad dressings and different types of vinegar are easy to make and to add to your daily greens.

Parsley Salad Dressing

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Prep Time 10 mins

Total Time 10 mins

Course Dips and Dressings

Ingredients

  

• 40 g fresh parsley
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 1 tsp maple or agave syrup
• 2 tbsp lemon juice
• 1 tbsp tamari or soy sauce
• 3 tbsp water (or more if needed)

Instructions

 

• Add the ingredients in a bowl and use a hand blender or a food processor until the mixture is smooth and all the ingredients are well combined. Add more water if needed.

Notes

This dressing will thicken up after being in the fridge, simply thin it out with a bit of water if it becomes too thick for your liking.

This simple and creamy recipe for cashew cream cheese is perfect as an everyday spread on bread or bagel or easy vegan dip for veggies. Great vegan and dairy-free substitute for classic cream cheese.

This Vegan cream cheese recipe is one of those foods you would find from my fridge every week 😉 It’s so easy to make and works with so many different foods.

You can make vegan cream cheese without Nutritional yeast also but it does give more “cheesy” taste. And it is full of vitamins and minerals, making it a perfect addition to a healthy plant-based diet. You can find it in most health food stores if you local shop doesnt have it. Or you can order it online.

Cashew Cream Cheese

This simple and creamy recipe for cashew cream cheese is perfect as everyday spread on bread or bagel or easy vegan dip for veggies. Great vegan and dairy-free substitute for classic cream cheese.

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Course Dips and Dressings

Ingredients

  

• 200 g raw cashews
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 0,5 tsp salt
• 1 garlic clove
• 2 tbsp water
• 1 tsp apple cider vinegar
• chopped chives (optional)

Instructions

 

• Soak the cashew in water overnight ( or at least 4 hours ) and then drain and rinse them. If you are in a hurry, put cashews in boiling hot water for 20-30mins and then rinse them. Soaking the cashews make them easier to blend and you will have a more creamy texture.
• Place the cashews and rest of the ingredients ( except chives ) into a food processor. If you don't have a food processor, use a hand blender instead.
• Blend until creamy and smooth. Add more water if needed. 
• Taste the mixture and add more salt or lemon juice if you like. Garnish with fresh chive.
• Let it cool in the refrigerator for at least 15 minutes before serving.

Tasty and healthy vegan cheese dip recipe! Perfect for pizza and lasagna, vegan fondue, or as a Mexican dip for nachos or veggie sticks.

This whole food, dairy-free version of cheese dip is so amazing I do this almost every week. And about the special ingredients inside this recipe. If you don’t have tapioca starch you can make this without, then it’s not just so stretchy but the taste is as amazing. I buy my tapioca starch from asian stores, if you have one close buy go and see if they have it, or you can order it online in most countries.

Nutritional yeast will give this dip that cheesy taste. And it is full of vitamins and minerals, making it a perfect addition to a healthy plant-based diet.

Vegan Cheese Dip

Tasty and healthy vegan cheese dip recipe! Perfect for pizza and lasagna, vegan fondue, or as a Mexican dip for nachos or veggie sticks.

5 from 1 vote

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Course Dips and Dressings

Ingredients

  

• 100 g cashew
• 2 carrots ( about 150 g)
• 4 potatoes ( about 300 g)
• 1/2 cup nutritional yeast
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dijon mustard
• salt to taste
• 1 tbsp lemon juice

Instructions

 

• Peel and cut the potatoes and carrots in smaller pieces and put in a pot.
• Add cashews and cover with water until all barely covered.
• Add 0,5 tsp salt and boil for about 10 minutes until carrots and potatoes are fork-tender.
• Put everything to a blender ( with cooking water included ). Add rest of the ingredients and blend until smooth.
• Serve hot or cold and store in a airtight container in the fridge.

How to make Vegan Chili Cheese Dip?

You can easily turn this vegan cheese dip recipe to vegan chili cheese dip and have more kick to it. Just add chili powder 1 teaspoon at a time until you get spiciness you like. I like to add both chili powder and chili flakes for the texture.

This oil-free vinaigrette is something I always keep available in my fridge. It is simple and quick to make and works best with all different kinds of green salads.

Home-made salad dressings and different types of vinegar are easy to make and to add to your daily greens.

Apple Cider Vinegar Dressing

This oil-free vinaigrette is something I always keep available in my fridge. It is simple and quick to make and works best with all different kinds of green salads.

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Course Dips and Dressings

Ingredients

  

• 1/2 cup lemon juice
• 1/2 cup apple cider vinegar
• 1 tbsp dijon mustard
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp agave
• 1 clove of garlic finely minced (optional)

Instructions

 

• Add everything to a jar and shake it up. That's it 😉
• Store in the fridge and mix well every time before using it.

This homemade salsa is perfect to be served with tortilla chips or with other Mexican food, like tacos or burritos. It’s also a great party dip with guacamole and chips.

Different kinds of dips are easy to make and work well for both plant-based and meat-eaters. Best party snacks ever!

Mexican Salsa

This homemade salsa is perfect to be served with tortilla chips or with other Mexican food, like tacos or burritos. It's also a great party dip with guacamole and chips.

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Course Dips and Dressings

Ingredients

  

• 5-6 tomatoes
• 100 g tomato puree
• 1/2 red onion
• 1 tbsp white wine vinegar
• 2 garlic cloves
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder

Instructions

 

• Chop the tomatoes and onion finely and mince the garlic.
• Combine all ingredients in a bowl and store in a fridge until you are ready to serve.

Looking for the best recipe for homemade hummus? This Lebanese hummus recipe is easy to make and takes less than 10 minutes. It is a classic Middle Eastern dip that is perfect with fresh bread, veggies, or falafels. Hummus is also naturally vegan so no need to make any tricks or use substitutes.

Hummus recipe from canned chickpeas is the easiest and fastest way to make it. Canned chickpeas are also easier to digest so if you have a sensitive stomach I recommend using canned beans and rinsing them well before using. And I promise you, this creamy and smooth hummus recipe or so much tastier than store-bought ones

Chickpeas are high in protein and make an excellent replacement for meat in a vegan diet.

Homemade Hummus

Looking for the best recipe for homemade hummus? This Lebanese hummus recipe is easy to make and takes less than 10 minutes. It is a classic Middle Eastern dip that is perfect with fresh bread, veggies or falafels. Hummus is also naturally vegan so no need to make any tricks or use substitutes.

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Course Dips and Dressings

Ingredients

  

• 400 g canned chickpeas (or garbanzo beans)
• 1 tbsp olive oil (optional)
• 2 garlic cloves
• 1 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 3 tbsp water (add more if needed)
• ground paprika (for serving)
• 1/2 tps salt (add more if needed)

Instructions

 

• Rinse the chickpeas well in cold water and put them in a bowl.
• Add the rest of the ingredients and use a hand blender or a food processor until the mixture is smooth and all the ingredients are well combined. Add more water if your hummus is too thick.
• For serving you can add some olive oil on top and finish with sprinkled ground paprika for some color.

CAN YOU MAKE HUMMUS WITHOUT TAHINI?

Yes, you can make hummus without tahini. Tahini is a smooth liquid paste made from ground sesame seeds. I love the taste of tahini but if you don’t or you don’t have it, just leave it away. You maybe need to add more olive oil or water instead to this hummus recipe to get the smooth end result.

This Middle Eastern vegan tzatziki recipe is perfect with fresh bread or with falafels.

Traditional tzatziki is made with Greek yogurt but you can turn that as a vegan tzatziki dressing by just using non-sweetened vegan yogurt.

Tzatziki is a perfect side dish but also helps the burning in your mouth if the food is too spicy for you 😉

Dairy-Free Tzatziki

This Middle Eastern vegan tzatziki recipe is perfect with fresh bread or with falafels.

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Course Dips and Dressings

Ingredients

  

• 400 g non-sweetened soya yogurt
• 1-2 garlic cloves
• 1/2 tsp salt
• 2 tsp lemon juice
• 1-2 tbsp fresh mint
• 1 tbsp olive oil

Instructions

 

• Grate the cucumber and squeeze out any excess liquid as much as possible.
• Crush the garlic and chop the mint.
• In a bowl, mix the yogurt, the cucumber, the garlic, the mint and the olive oil.
• Season with salt and black pepper.
• Refrigerate for at least 30 minutes before serving.
• Note! If you don’t have vegan yogurt you can use tofu instead.