dip

Vegan Tzatziki

Vegan Tzatziki. I mean, you can’t have a vegan gyro without tzatziki, and you probably also might want some with your falafel, or even to dip you grape leaves in (that’s me, I want it to dip my grape leaves in it).

So I have created a pretty simple vegan tzatziki to serve all of those needs.

Sadly I have yet to find a vegan yogurt in the United States as thick as Greek yogurt, which is what I used to make tzatziki with in my pre vegan days.

To solve this issue, I decided to use the almond milk yogurt I normally use and mix in some vegan mayo to thicken it up. It worked like a charm.

I also think it would work rather nicely to substitute a thick, but not too thick, vegan sour cream in place of the yogurt. If you did this I would maybe skip the mayo.

So, if a Mediterranean meal is on your menu, and you are looking for an easy and delicious vegan tzatziki, look no further. This one should do the the trick.

INGREDIENTS:

  • 1 cup vegan plain unsweetened yogurt

  • 1/4 cup vegan mayo

  • 2 Persian cucumber finely diced. Or you can use one small English cucumber

  • juice from 1 lemon

  • 1-2 teaspoons minced garlic

  • 1 tablespoon fresh minced dill

  • a few finches of salt to taste

  • a few minced mint leave (optional)

INSTRUCTIONS:

  1. In a medium bow,l mix together all of the ingredients. I like to add a few pinches of salt and taste to adjust.

  2. Store in an airtight container in the fridge for up to a week.

If you like this recipe, then try these:

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Vegan Marshmallow Cream Cheese Fruit Dip

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Vegan marshmallow cream cheese fruit dip surrounded by strawberries, grapes, blueberries, and apples.

I have a friend named Shannon who is just about perfect. She is for sure the perfect hostess, and ever since I have known her (which has been forever) she could host a perfect party with her eyes closed.

It was at one of her many gatherings a million years ago that I first had marshmallow fluff cream cheese fruit dip. I had no idea what I was eating, I just knew I could not stop eating it.

This is saying a lot for me because I will always choose a veggie plate over a fruit plate, every single time. I like fruit just fine, but I like dip more, and veggie trays normally involve dip. So give me a dip for my fruit and its a game changer.

I have not eaten this dip in years or even thought about it since going vegan. That is until we were trying to plan snacks for our daughters princess themed third birthday party, and I need a “grey stuff” from Beauty and the Beast. Suddenly I remembered the marshmallow cream cheese dip, and realized that I could use sweet aquafaba whip in place of marshmallow fluff! It worked y’all, and I actually had to refill the bowl of dip during the party.

Also, you can dye it any color with a few drops of food color, in case you ever need some “grey stuff, its delicious, don’t believe me, ask the dishes. And thanks again Shannon for being an amazing friend all these years, for hosting the best parties, and for making this dip a gazillion times so I could stuff my face with all the fruits!

INGREDIENTS:

  • 2 cups Sweet Aquafaba Whip

  • 8 oz container of vegan cream cheese, we used Kite Hill

  • 1/2 teaspoon vanilla extract

INSTRUCTIONS:

  1. Make Sweet Aquafaba Whip according to instructions. You will have a good bit leftover, but could use it to make meringues, or store in the fridge for later to use as whip cream.

  2. Beat cream cheese with an electric hand mixer or briskly stir it with a fork to soften it up. Using a plastic spatula, fold in the 2 cups of sweet aquafaba whip and 1/2 teaspoon of vanilla extract, just until everything is well incorporated.

  3. Serve with fruit, vegan graham crackers or cookies.

  4. I prefer to serve immediately just because the aquafaba will break down some once stored in the fridge. This dip does hold up better than the whip does on its own, and I have eaten the leftover dip the next day without it being weird or liquidly.

If you like this recipe, try these:

Vegan Caramel Sauce

Vegan Fudge Sauce

Grilled Peaches with Maple and Vegan Ricotta

A strawberry being dipped in vegan marshmallow cream cheese fruit dip

vegan marshmallow cream cheese fruit dip

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Vegan French Onion Dip

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Vegan French Onion Dip

Who doesn’t love a good french onion dip with potato chips, or a veggie plate.

Vegan french onion dip is super quick, and easy to throw together, and is the perfect dip for snacking.

We used almond milk plain yogurt to make this dip, but use your favorite brand of vegan plain yogurt or sour cream. I often use plain vegan yogurt in the place of sour cream because for me, its easier to find, and works great in place of sour cream.

I also prefer to use an almond milk yogurt to a coconut yogurt, but that is just my preference. Use whatever you like! Just make sure you have enough chips on hand because this dip is addictive!

INGREDIENTS:

  • 1 cup finely diced yellow onion

  • 1/3 cup vegan mayo

  • 1/3 cup plain vegan yogurt or sour cream (we used Kite Hill yogurt)

  • 1 teaspoon onion salt

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • garnish with diced green onions, chives, or fresh chopped parsley

INSTRUCTIONS:

  1. Make sure the onions are diced super fine. Heat a medium skillet over medium heat. Add 1/2 teaspoon of oil or vegan butter and the onions. Cook until the onions are soft, and beginning to brown. Allow onions to cool.

  2. Mix mayo, yogurt, or sour cream, spices and cooled onions together. Sprinkle with garnish. Pop the dip back in the fridge to thicken. Store in an airtight container in the fridge for 3-4 days.

  3. Serve with chips or veggies.

If you like this recipe, try these:

Vegan Ranch

Vegan Alabama White Sauce

Cashew Queso

Dipping a chip into a bowl of vegan french onion dip

Vegan french onion dip

Roasted Red Pepper and Garlic Remoulade (vegan)

Roast Red Pepper Sauce with a dipping spoon

I love a good sauce for sandwiches or for dipping my fries. I also love roasted red peppers and garlic, so this roasted red pepper and garlic remoulade is a personal favorite. This sauce comes together very quickly and can be used for so many things. Use it as sandwich spread, dip, a sauce for grilled or roasted veggies, or even a dip for our vegan fried cheese grits or fried green tomatoes.

INGREDIENTS:

  • 1/2 cup vegan mayo

  • 2 roasted red bell peppers

  • 2 teaspoons minced garlic

  • 1 tablespoon lemon juice

  • 1 teaspoon smoked paprika

  • 1 teaspoon vegan Worcestershire sauce

  • 1 teaspoon salt

  • 1/2 black pepper

INSTRUCTIONS:

  1. Add all of the ingredients to a blender and mix until smooth. Store in an airtight container in the fridge.

  2. Use as a dipping sauce for fries or veggies or as a spread for sandwiches.

If you like this recipe, try these:

Vegan Alabama White Sauce

Lemon Tahini Dressing

Vegan Ranch

quick and easy vegan roasted red pepper and garlic remoulade

Vegan Ranch

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Ranch dressing…I mean I’ll dip just about anything in ranch! Fries, pizza, veggies, fried pickles, and of course a nice big salad.

I don’t discriminate.

This vegan ranch is super simple and made with things you likely already have on hand.

It’s also nut free so a perk for anyone with allergies.

So if you have been looking for the perfect recipe to dip that pizza in, we got you covered!

INGREDIENTS:

  • 1 cup vegan mayo

  • 1 and 1/2 tablespoons apple cider vinegar

  • 1 tablespoon nutritional yeast

  • 2 teaspoons dried dill

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 teaspoon onion powder

  • salt and pepper to taste

INSTRUCITONS:

  1. Whisk all ingredients together and store in the fridge in an airtight container.

  2. Use on salads or as a dip!

If you like this recipe, try these:

Lemon Tahini Dressing

Vegan Blue Cheese Dressing

Vegan Alabama White Sauce m