#vegandip

Indulge in a creamy and healthy dip that combines the freshness of zucchini with the protein-rich goodness of white beans. This vegan dip is perfect for snacking or entertaining, offering a delightful blend of flavors and nutrients.

Ingredients: 2 medium zucchinis, chopped. 1 can 15 oz white beans, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: In a pot of boiling water, cook chopped zucchinis until tender, about 5 minutes. Drain and let cool. In a food processor, combine cooked zucchinis, white beans, minced garlic, tahini, lemon juice, and olive oil. Process until smooth and creamy. Season with salt and pepper to taste. If the dip is too thick, add a splash of water to reach desired consistency. Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of black pepper, if desired. Serve with your favorite veggies, crackers, or bread slices for dipping.

Prep Time: 15 minutes

Cook Time: 5 minutes

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Vegan Spinach Dip

This vegan dip is easy to make and tastes like the classic crab rangoon. It's creamy and salty, and it's great for dipping crackers or vegetables in.

Ingredients: 1 cup vegan cream cheese. 1/4 cup vegan mayo. 1/4 cup chopped green onions. 1/4 cup chopped water chestnuts. 1/4 cup chopped canned artichoke hearts. 1/4 cup nutritional yeast. 2 tbsp soy sauce. 1 tbsp lemon juice. 1 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp black pepper.

Instructions: In a mixing bowl, combine vegan cream cheese and vegan mayo until smooth. Stir in chopped green onions, water chestnuts, and artichoke hearts. Add nutritional yeast, soy sauce, lemon juice, garlic powder, onion powder, and black pepper. Mix well. Transfer the mixture to a serving dish. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Warm Kale and Artichoke Dip is a delicious and creamy vegan twist on the classic party dip. Made with cashews, almond milk, kale, and artichoke hearts, it's packed with flavor and nutrients. Perfect for entertaining or snacking!

Ingredients: 1 cup raw cashews, soaked for at least 2 hours, drained, and rinsed. 2 cups unsweetened almond milk. 1 tablespoon olive oil. 1 small onion, diced. 2 garlic cloves, minced. 2 tablespoons nutritional yeast. 1 tablespoon white miso paste. 1 tablespoon lemon juice. 1/2 teaspoon sea salt. 1/4 teaspoon ground black pepper. 1 bunch kale, stems removed and leaves chopped. 1 14-ounce can artichoke hearts, drained and chopped.

Instructions: Preheat the oven to 375F 190C. In a blender, combine the soaked cashews and almond milk. Blend until smooth. In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Stir in the cashew mixture, nutritional yeast, miso paste, lemon juice, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Add the kale and artichoke hearts, and stir to combine. Cook for an additional 3 minutes, until the kale is wilted. Transfer the skillet to the oven and bake for 15 minutes, until the dip is hot and bubbly. Serve warm with your favorite chips, crackers, or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 25 minutes

Babamesco Dip is a vegan twist on the classic Spanish Romesco sauce. Made with roasted almonds and red bell peppers, this creamy dip is bursting with flavor and perfect for snacking or entertaining.

Ingredients: 1 cup roasted almonds. 2 large roasted red bell peppers. 2 cloves garlic. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Pulse the roasted almonds in a food processor until they are very small. Put the garlic, lemon juice, olive oil, nutritional yeast, smoked paprika, salt, and pepper into the food processor. The red bell peppers should already be roasted. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasonings and make any changes you want. Place the dip in a bowl for serving. Serve with bread, crackers, or vegetable sticks of your choice.

Prep Time: 15 minutes

Cook Time: 0 minutes