Dips and sauces for various kinds of snacks have become very popular and you can find many different and tasty recipes. We give you five wonderfully tasty recipes for vegan dips that you should try!
There are endless possibilities if you want to prepare vegan dips. Best of all, they are excellent to be enjoyed with all kinds of bread and vegetables. In addition, they are easy to prepare and you can easily incorporate them into all your summer meals.
In today’s article, we have collected five different recipes that make use of all imaginable ingredients, flavors, and textures. All of them are easy to prepare, so get started and discover how useful these kinds of arrangements are.
These sauces have a thick consistency and you can dip all kinds of foods in them. They are generally served as a starter, but they are a little different from other dips and spreads.
Guacamole is perhaps the most famous of all vegan dips. You’re probably familiar with this avocado, onion, and tomato-based dip that’s often served with nacho chips. But there are also many other variations that are prepared with vegetables, peas, and even nuts.
It’s actually very easy to whip up a vegan dip. And you can find recipes from all over the world online. Here we will show you that there are in fact no limits to how you can combine different ingredients and flavorings!
Below you will find some examples of recipes and we will also give you some tips on how to serve them.
This is a traditional dipping sauce from the Middle East. The smoky flavor of roasted peppers contrasts with the sweetness of pomegranate and molasses (or syrup). It’s a perfect combination when you want to learn the art of making vegan dips.
You need this to prepare about 12 portions:
- A bunch of fresh parsley
- 2 peeled garlic cloves
- 5 dl (barely) walnut kernels
- 1 teaspoon salt (feel free to reduce this amount)
- 3 cans roasted paprika (about 9 hg)
- 2 tbsp pomegranate syrup
- 2 tablespoons squeezed lemon
- 1/4 teaspoon paprika plus a little extra for garnish
Start by opening the cans of roasted peppers and let all the liquid drain. Place the peppers in a blender or food processor and add peeled garlic cloves, walnut kernels, syrup, squeezed lemon, salt, and paprika powder.
Blend everything for 30 to 60 seconds – until it gets a smooth consistency. Transfer the contents to one or two bowls and let them rest at room temperature for about two hours. Then garnish with chopped parsley and sprinkle some extra paprika on top.
Serve with pita bread cut into strips to enjoy the dish in the traditional way. This dip is also excellent for preparing canapés and sandwiches or as a filling in tartlets.
If you prefer, you can roast fresh peppers in your own oven until they become soft. You will need about six large red peppers for this dip. Furthermore, you can make your own pomegranate syrup if you can’t find any in the grocery store. Or you can replace it with another type of syrup or honey.
2. Spicy Peanut Butter Dip
The peanuts make this dip quite thick in texture and great for spreading.
You need the following ingredients to fill a jar that holds about 4 dl:
- 1 red chili pepper
- 2 cloves of garlic
- 1/2 tsp salt
- 2 dl coconut milk
- 170 g peanut butter
- the juice of one lime (about 40 ml)
First, peel the garlic cloves and cut off the leaf attachment of the chili pepper. Then place all the ingredients in a blender or a tall container. Blend vigorously until the mixture is even and smooth.
The delicious taste is enhanced if you leave the dip for a whole day. It goes best with neutral food, such as rolls, oven-roasted vegetables, grilled tofu, and chicken skewers.
3. Vegan Dips: Caramelized Onion Dip
This is a popular recipe in the US and you can easily find the ingredients in any grocery store or convenience store. This is what you need:
- 1/4 tsp salt
- 2 tsp soy sauce
- 6 onions cut into thin strips
- 1/2 glass of white wine (optional)
- 450 g vegan Philadelphia cheese
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp sugar (brown sugar, coconut sugar, or panela sugar)
- 5 dl (barely) vegan sour cream (or sour cream)
Heat the oil in a frying pan and then add the onion (peeled and cut into thin strips), sugar, salt, and wine. Fry over high heat and stir frequently until the wine has evaporated. Cover the pan and leave for 15 minutes until the onions have caramelized.
Next, add the vegan Philadelphia cheese and stir until it has melted and completely dissolved into the onion mixture. Add sour cream, soy sauce, and pepper. Stir well to combine and let sit for three to five minutes until the dip has thickened.
Serve immediately while the dip is still warm. Tastes best on toast, thin biscotti, and biscuits of all kinds.
4. Hummus on white beans
This is a variant of the traditional hummus made with chickpeas. The addition of thyme and basil gives your summer dinners a fresh touch.
This is what you need to make two bowls of the dip:
- A little black pepper
- 2 tbsp tahini (sesame paste)
- 1/2 tsp salt
- 1 tablespoon squeezed lemon
- 1/2 teaspoon mustard
- 1 clove garlic (crushed or shredded)
- 5 dl (barely) cooked white beans (canned or home-cooked)
- 2 tsp fresh thyme leaves
- 2 tablespoons finely chopped fresh basil
Place all ingredients (apart from the fresh spices) in a blender or food processor. Process until you get a smooth batter. You can dilute with a little water if you prefer a looser dip.
As a final step, stir in the herbs. Serve the dip with your favorite vegetables cut into sticks – pepper, carrot, cucumber, celery…
You can also use the dip as a filling for peppers, endives, halved tomatoes, or puff pastry tartlets.
5. Dip with spinach and artichoke
This is one of the most well-known and tastiest of all vegan dips. Spinach and artichoke are a very pleasant combination and you will love the smooth and creamy texture.
You will need the following ingredients:
- Black pepper
- 1 to 2 cloves of garlic
- 3 tablespoons squeezed lemon
- 2 dl (barely) raw cashews
- 3/4 teaspoon salt
- 1/2 teaspoon mustard
- 5 dl fresh spinach leaves
- 2 dl unsweetened plant-based milk of your choice
- 5 dl canned or frozen artichoke hearts
Preheat the oven to 175 ºC. Then place cashews, plant milk, lemon juice, garlic, salt, mustard, and pepper to taste in a food processor or blender. Process until the mixture is smooth.
Then add the spinach and artichokes and pulse until the mixture has a thick consistency.
Pour the contents into an ovenproof dish and heat for 15 minutes. Remove the mold and let it cool for about five minutes. The dip is now ready to be served with al dente-cooked vegetables or thin slices of toasted bread.
Vegan dips are wonderful and surprisingly tasty
Any meal with guests, both formal and informal, can be spiced up with some of the vegan dips presented in this article. They are festive and original as small dishes.
All are excellent as dipping sauce for raw vegetables, bread, and chips. But you can also use them in many other ways. Among other things, you can spread them on toast and sandwiches, you can use them as a filling in vegetables, and can also serve them as side dishes.