Behold – a collection of 30 of the best vegan dip recipes from around the internet!
Dips are infinitely versatile. Scoop them up with chips or crackers for party fare, serve them with colorful crudités for a wholesome pre-dinner snack, or use them as a base for roasted vegetables and proteins for a complete meal.
Below I’ve rounded up 30 amazing vegan dips, including some of my own as well as some fantastic pasta recipes around the plant-based internet. Keep scrolling for dip-spiration (I’m sorry, I couldn’t resist) for your next potluck or book club!
Cashew cream is an amazing dairy-free all-purpose cream sauce. It's perfect for adding to grain bowls and salads, used as a pasta sauce or a sandwich spread, or stirred into soups, curries, and pasta sauces. I include 4 delicious flavor variations in this post!
My Vegan Ranch Dressing tastes exactly like classic ranch and is far better than any store-bought alternative. It's creamy with layers of tangy, herby, and garlicky flavors, and takes minutes to whip up. Perfect as a dip for crudités, wingz, pizza, or potatoes.
This Muhammara by Nasim of LAHB co is guaranteed to take each of your taste buds on a journey! The flavors border those of sweet, smoky, and spicy- brought together by a slight tang. Eat this with pita or slather it on bread, either way it's guaranteed to please the guests at any party or dinner gathering!
This super easy and healthy vegan 7 layer taco dip by Alena of Nutritiously is made with whole food plant-based ingredients in just 10 minutes! Perfectly balanced, crunchy, creamy and flavorful, this vegan appetizer is great for parties, potlucks, the Super Bowl or late-night snacking.
My Vegan Ricotta is creamy and indulgent, just like the dairy-based classic, but made with wholesome ingredients. Super easy to make in just 10 minutes and can be used in any recipe that calls for dairy-based ricotta. It’s also versatile, and works great as a dip or spread.
This Vegan Jalapeño Popper Dip by Bonnie of Serene Trail is creamy, cheesy, full of flavor, and has a little spicy kick. Roasted fresh jalapeños, white beans, and vegan cheese all come together to make this irresistible dip. The perfect dish for the big game, get-togethers, potlucks, or just because!
My Instant Pot Cheesy Buffalo Cauliflower Dip is a must-make for any game day, picnic, or potluck! It’s spicy, cheesy, and creamy, and you’d never guess it’s healthy, vegan, gluten-free, and oil-free! Plus, it’s made with just 10 ingredients and everything gets dumped in the Instant Pot! *includes stovetop instructions*
This Vegan Pizza Dip by Vegan Richa is loaded with sauteed mushrooms, olives, pizza sauce and scratch vegan Cashew Mozzarella Cream sauce. It's a gluten-free recipe that can also be made soy-free that will be the hit of the party!
An addictively good yet extremely easy vegan cheese sauce that tastes like queso. My recipe requires less than 10 ingredients and everything happens in a blender. Use it in burritos, quesadillas, tacos, or nachos!
My homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!
Jenné of Sweet Potato Soul has been making this Beet Black Bean Dip for 10 years, and for good reason! It's tasty, healthy, and easy to make. It's great as a snack and sandwich spread and is perfect for meal prep days!
In this Edamame Dip recipe by Laura of The First Mess, edamame gets ground up with smooth nut/seed butter, loads of fresh mint, jalapeño, garlic, and lime juice. So nice with some fresh cut vegetables and crackers and incredibly easy to make with just 7 ingredients!
This Creamy Tuscan White Bean Dip recipe by Nicki of From Scratch Fast is a cinch to make and is the perfect appetizer or healthy snack. Serve it with crackers or sliced vegetables for dipping, or spread it on toasted baguette slices for an elegant white bean crostini!
Foul Mudammas by Diana of Little Sunny Kitchen is a Middle Eastern broad bean or fava bean dip made with tomato, onion, garlic, lemon, and tahini. It's served as a breakfast food or part of the Middle Eastern Mezze!
Try out this wonderful Vegan Cajun Red Bean Dip by Melissa of Spicy Saucy Vegan! The combination of creole spices mixed with Tomato Cayenne Chao Vegan cheese make this a real crowd pleaser. Bring this to your next gathering, Super Bowl or 4th of July event.
My Lemony White Bean Dip is creamy, garlicky, and so flavorful, you won’t be able to stop eating it! It’s gourmet but quick and easy to make with just 10 ingredients. Perfect for an appetizer or sharing plate, or even as a spread for sandwiches and pita.
Here's the recipe for an easy and flavor-packed Mexican street corn inspired dip by Jasmine of Sweet Simple Vegan that is ready in just 15-minutes. This recipe is loaded with corn, jalapeños, homemade vegan parmesan, red onions and more, and will definitely be a hit at your next gathering!
Here's the recipe for a delicious Vegan Ceviche by Kate of Hola Jalapeño packed with creamy avocado, small bites of cauliflower, chile, tomato, cucumber soaked in loads of lime and toasted cumin seeds. Serve in a large bowl with tortilla chips or tostadas for a light lunch!
This Miso Sweet Potato Dip by Remy of Veggiekins is the perfect balance of sweet, salty, umami and spreads beautifully on top of toast. You can dip your favourite veggies or crackers in or use it as a spread in a sandwich or burger too. It's probiotic, nutrient dense and easy to make!
This Easy Vegan Olive Tapenade by Prajakta of Profusion Curry makes snack-time and happy hour easier and healthier! Serve with garlic naan, pita triangles or crackers or on a charcuterie board. You can also add it to greek salads and pastas for a delicious kick of flavor!
This no-cook Mint Cilantro Chutney by Meeta of Piping Pot Curry is cool, spicy and tangy all at the same time! It's incredibly versatile and is a must try accompaniment to Indian food such as samosa, chaat, kebabs and sandwiches.
1cup(135g) raw cashewssoaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
½cup (120 mL)watersee the cashew : liquid ratios in the blog post; the cilantro has some water so I use a bit less than normal
1/2teaspoonsea salt + more to taste
Freshly cracked black pepper to taste
3/4-1cup (9-12g)cilantro leaves
1-2jalapeño peppers*, chopped
Drain the cashews and rinse with fresh water.
Add the cashews to a high-powered blender or food processor along the remaining ingredients. Start with 1 jalapeño pepper and 2 tablespoons lime juice. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
Taste and adjust for seasonings, adding more chopped jalapeño for a spicier cashew cream, more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.
*I use 2 jalapeños for a spicy version. Use 1 pepper and/or remove the membranes for a milder version.
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