3 Easy to Make Vegan Dips

Wasabi Edamame Dip

Serves 4

Ingredients

¼ cup unsalted peanuts, chopped, plus extra to serve

1 tsp wasabi

1 tbsp sesame oil

2 cups frozen edamame, blanched

200g silken tofu, drained

1 tbsp spirulina powder

2 tbsp wasabi peas, roughly chopped, to serve

Method

Place the peanuts, wasabi, sesame oil, edamame, tofu and spirulina powder in a food processor and process until smooth. Season with salt and pepper. Serve topped with wasabi peas.

 

Beetroot, Hazelnut & Hemp Hummus

Serves 4

Ingredients

1 tbsp unsweetened hazelnut butter

1 clove garlic, crushed

400g can chickpeas, rinsed and drained

¼ cup lemon juice

225g cooked baby beetroot, chopped

2 tsp sumac, plus extra to serve

1 tbsp nutritional yeast flakes

¼ cup unsweetened coconut yoghurt

1 tbsp mixed hemp seed mix, to serve

Method

Place all ingredients except yoghurt and hemp seed mix in a food processor and process until smooth. Season with salt and pepper. Serve topped with yoghurt, hemp seeds and sumac.

 

Vegan French Onion Dip

Serves 4

Ingredients

2 tbsp olive oil, plus extra to drizzle

2 brown onions, thinly sliced into rounds

2 tbsp maple syrup

1 cup raw cashews, soaked overnight

1 tbsp nutritional yeast flakes

2 tbsp lemon juice

¼ cup water

400g can cannellini beans, rinsed and drained

1 sprig rosemary, leaves picked

½ tsp smoked paprika powder, to dust

Method
  1. Heat oil in a large non-stick frying pan over medium heat. Add the onions, season and cook, stirring occasionally for 10-12 minutes, or until caramelised. Add the maple syrup and cook for a further minute.
  2. Place drained cashews in a blender with half the caramelised onions, plus the remaining ingredients except the rosemary. Blend until smooth and creamy. Season with salt and pepper.
  3. Spoon into bowls. Top with remaining onions, rosemary and smoked paprika.

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