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.

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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:

Vegan Marshmallow Cream Cheese Fruit Dip

Reuben Dip

Vegan French Onion Dip

Vegan Copycat Arby's Sauce

Abry’s sauce. Like liquid gold when I was growing up.

We, like most families I knew, had a kitchen drawer dedicated to “junk” and extra fast food restaurant sauce packets. Ours was normally full of ketchup packets, malt vinegar packets, and Arby’s sauce.

If you an unfamiliar with said sauce, imagine a ketchup with a kick, like you are not too sure what gives it that tangy spice, but you really don’t care because it is magic on roast beef and those famous Arby’s curly fries!!

Arby’s was hands down my favorite fast food restaurant back in the day.

When I was in high school, you could get 5 classic Arby’s roast beef sandwiches for $5. Me and my friend Jessica would raid my step sisters giant jar of change for $5 so we could split 5 roast beef sandwiches between us. And let me tell you, we both could EASILY pound 2 and half classic roast beefs in one sitting, no problem. Not that I would advise anyone do that now that I am a grown up and realized nobody “needs” 2 and half sandwiches of any kind at one time.

My kids have never had real roast beef let alone an Arby’s roast beef sandwich or Arby’s sauce. My southern family would say, “bless their little hearts!” So recently when someone made and posted the 86eats roast beef to mimic an Arby’s big beef and cheddar, I realized how crazy it was that I had not done that yet and shared it with my own kids.

So I made the sauce to add to my favorite old sandwich and now I will always have a jar in my fridge for dipping fires, or adding to sandwiches. Because its delicious, and so super duper easy to make.

Arby’s sauce is in fact vegan according to their website, but being that not much else is at an Arby’s other than the fries, it is much easier to make this sauce by the jar full at home!

And just like that, vegan kitchen’s “junk” drawers are already less cluttered than the ones of those who went before us!

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INGREDIENTS:

• 1 cup water

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 3 tablespoons vegan Worcestershire sauce

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 2 tablespoons apple cider vinegar

• 1/4 teaspoon salt

• a few shakes of hot sauce (you really just need a tiny amount)

• 1 tablespoon corn starch mixed with 3 tablespoons cold water

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INSTRUCTIONS:

1. Add all of the ingredients except for the starch and water mixture to a medium sized pot over medium/low heat. Whisk well, and allow the mixture to simmer for about 5 minutes.

2. Add the starch and water mixture to the pot and whisk well. Allow the mixture to simmer another 5 minutes so it begins to thicken.

3. Remove from heat and allow the mixture to cool before transferring to a glass jar or other airtight container. Store in the fridge for 1 to 2 weeks.

If you like this recipe, then try these:

Vegan Ranch

Vegan Alabama White Sauce

Vegan Blue Cheese Dressing

Nut Free Vegan Queso with Rotel

Making cheese dip with velveeta cheese and a can of Rotel is common place where I come from. Like every “taco” night include that queso. Every pot luck had it simmering away in a crock pot.

It is easy, and back in the day I thought it was delicious.

This vegan queso isn’ that…but it does have a can of Rotel in it, and it is delicious!

Rotel, diced tomatoes and chilies

If you are not familiar with Rotel, its basically just canned tomatoes and chilies. It comes in a variety of spicy heat levels, from mild to habaneros. So you can choose which level of spice you like!

I keep a few cans of rotel in my pantry mostly out of habit, but also because it is delicious and easily adds that spicy zip to queso, chili, enchiladas, and more! You could use a can of diced tomatoes and a small can of diced chilis if that is all you can find! It would work as well.

I make a lot of varieties of vegan queso, cashew being my base staple, and even already have a white “cheese” sunflower queso recipe on the site, but I wanted to make something more cheddar like, with some kick and some bite.

So I pulled out a can of Rotel and decide to use some sunflower seeds to make this vegan queso more affordable, allergy friendly, and super easy!

As much as I adore my original cashew queso recipe , I think this is a new family favorite. I like that it is a little spicier than my other quesos, but just as creamy, cheesy gooey, and delicious! Even my husband who normally isn’t a fan of spicy stuff, loved this queso….so if it’s Dave tested and approved, then trust me (errr him,) its good!!!

So give this vegan sunflower seed queso a try! I think you will be happy you did!

INGREDIENTS:

• 1/2 cup sunflower seeds, plus water for soaking

• 1 can of Rotel

• 1 Rotel cans worth of water (just fill the can after you dump out the tomatoes)

• 2 tablespoon tapioca starch

• 2 tablespoons nutritional yeast

• 2 tablespoons sauerkraut, no liquid (you can sub wit 2 teaspoons miso paste as well)

• 1 tablespoon apple cider vinegar or lemon juice

• 1 teaspoons salt

• 1 teaspoon turmeric

• 1 and 1/2 teaspoons smoke paprika

INSTRUCTIONS:

1. Place sunflower seeds in a microwave safe container and cover with water. Microwave for 3 minutes. You can also soak the seeds in hot water for a few hours if you do not own a microwave.

2. Drain the water from the seeds. Add the seeds and remaining ingredients to a high speed blender or food processor .

3. Blend until completely smooth and liquefied, with no bits of seeds still visible.

4. Transfer the mixture to a medium sized pot and heat over med /low heat, whisking continuously, until the mixture thickens to a queso consistency. Remove from heat once it has reached desired consistency. It will continue to thicken as it heats. if you get it too thick you can add a bit more water to thin it back out.

5. Store any leftovers in an airtight container in the fridge for up to a week. You can reheat this queso a microwave, or on the stove top. Once again, if it seems too thick when you reheat, you can add a splash of water or plant milk to thin it back out.

If you like this recipe, then try these:

Easy Vegan All Purpose Cheese Sauce

Vegan Smoky Sunflower Cheddar

Vegan Cashew Queso

Vegan Marshmallow Cream Cheese Fruit Dip

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!

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INGREDIENTS:

• 2 cups Sweet Aquafaba Whip

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

• 1/2 teaspoon vanilla extract

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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

vegan marshmallow cream cheese fruit dip

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!

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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

Vegan french onion dip

Roasted Red Pepper and Garlic Remoulade (vegan)

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

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!

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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

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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

Apricot Jam

Apricot jam is as easy as chopping dried fruit, mixing it with sugar and water, and heating it until it has tuned to jam! It is always cheaper than buying it already made and only takes about half an hour. I love apricot jam in hamantaschen cookies, on toast, or as a cake filling. It also works well to sweeten sauces when making things like stir fry, and makes a great addition to a vegan cheese board. With so many uses, and with it taking so little time to whip up a batch of this deliciously easy jam, what are you waiting for?

INGREDIETS:

• 1 cup dried apricots, chopped

• 1 cup sugar

• 2 cups water

• 1 tablespoon lemon juice

• pinch of salt

INSTRUCTION:

1. Chop the apricots as finely as you can get them with a good, sharp knife.

2. Add the apricots, and remaining ingredients to a medium sized sauce pan over medium heat.

3. Once the water begins to simmer, reduce the heat to low.

4. Allow the mixture to simmer for around 30 minutes, stirring regularly. The Apricots will begin to break down, the liquid will cook out, and you should begin to get a thick, and sticky jam that will stick to the back of a spoon without sliding off.

5. Once the jam thickened, transfer to a mason jar and store in the fridge for several weeks.

Vegan Lemon Curd

This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes.

The base of this vegan lemon curd is coconut cream and is thickened with coconut oil and starch. The curd will thicken up during cooking and more when it cools.

I love all things lemon and can think of a million and ten ways to use this curd!

We use it in our lemon lavender pop-tarts, but it would be delicious on pancakes, waffles, inside cakes or pie, filling of cupcakes or just by the spoonful. No shame!! I will not judge you one bit.

This curd should stay good in the fridge for about 10 days, but it has never lasted that long in our house!

So go make this vegan lemon curd, put it on all the things, and regret nothing!

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Ingredients:

• 1 cup coconut cream, divided ( heavy coconut cream in the can, shaken well)

• 2 tablespoons coconut oil

• 1/3 cup lemon juice

• 1/2 cup white sugar

• 1/4 cup corn or tapioca starch. Tapioca will yield a more stretchy curd.

• pinch of salt

• Optional: 2 teaspoons lemon zest for extra lemon flavor

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Instructions:

1. In a medium sauce pan, whisk together 1/2 cup coconut cream and remaining ingredients over medium/low heat until the mixture thickens (about 5 minutes.) The curd will continue to thicken as it cools.

2. Remove from heat and stir in the remaining 1/2 cup coconut cream.

3. Allow curd to cool. Store in the fridge in an air tight container for up to 10 days.

Pumpkin Butter

INGREDIENTS:

• 1 15oz can of pumpkin 
• 1/2 cup brown sugar
• 1/4 cup water
• 2 teaspoons pumpkin pie spice 
• 2- 3 tablespoons maple syrup

COOKING INSTRUCTIONS:

1. Add all ingredients to a medium sized pot, and whisk together. 

2. Turn pot on med/low heat and allow pumpkin butter to simmer for about 30 minutes, stirring regularly. The Pumpkin butter will begin to thicken a bit as some of the liquid cooks out, and the sugars melt. 

3. Once finished, store in mason jars, or an air tight container in the fridge. 

Vegan Blue Cheese Dressing

INGREDIENTS:

• 1 cup vegan mayo

• 2 teaspoons dijon mustard

• 2 teaspoons light miso paste

• 2 tablespoons vegan sour cream, or plain vegan yogurt

• 1 tablespoon apple cider vinegar

• 1 teaspoon onion powder

• 1 tablespoon nutritional yeast

• 1 teaspoon dried dill

• 1/2-1 teaspoon salt

• 1/4 block firm tofu

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INSTRUCTIONS:

1. Mix together all of the ingredients except tofu.

2. Once all of the ingredients are well combined, crumble the tofu and fold in.

3. Store in an air tight container in the fridge for up to week.

Lemon Tahini Dressing

INGREDIENTS:

• 3 tablespoons tahini

• Juice from 1 lemon

• 1/4 cup water

• 1 teaspoon minced garlic

• 1 teaspoon dill

• 2 teaspoons olive or grape seed oil

• 1/2 teaspoon salt

INSTRUCTIONS:

Wisk all ingredients together and store in an airtight container in the fridge 

Vegan Alabama White Sauce

If you have never had, or even heard of Alabama white sauce, let me introduce you! Alabama white sauce is a mayo based bbq sauce that originated in, you guessed it, Alabama!

Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Bob Gibson’s Bar-B-Q.

Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq!

Its tangy and creamy and perfect slathered all over some grilled tofu skewers, grilled veggies, as a salad dressing, or honestly, just about anything! Whip up a batch and let me know all the ways you found to use this delicious and easy summer favorite!

If there is one thing the south knows about, it’s BBQ, and this sauce is just a little bit of souther magic!! I am proud of my southern roots and the food the south is known for!

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INGREDIENTS:

• 1 cup vegan mayo

• 1/2 cup giardiniera, just the veggies not the juice (this is an Italian condiment consisting of a variety of pickled vegetables, found in the pickle section of your grocery store)

• Juice from 1/2 lemon

• 1 teaspoon minced garlic

• 1 teaspoon dijon mustard

• 2 teaspoons vegan Worcestershire sauce

• 1 teaspoon black pepper

• 1/2 teaspoon salt

• 1/8 - 1/4 teaspoon cayenne pepper

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INSTRUCTIONS:

1. Add all ingredients to a blender or food processor, and blend until it is smooth.

2. Store in a mason jar in the fridge.

I found a non-vegan recipe similar to this years ago in an article in Cuisine Magazine. I used to make that recipe in the pre-vegan years and have since adapted it to this vegan version to enjoy with my Tofu Skewers and Tempe Tacos.

Vegan "Meaty" Cheddar Queso

In college I waited tables at popular casual dinning restaurant. Not naming names, but one of our jingles involved baby baby ribs, and customers thought it was hilarious to ask us to sing it.

But hey, the job got me through college!

One of our most popular appetizers was a chili queso dip in a skillet, and I probably ate my weight in this dip before I was vegan. I have not eaten that dip in forever, but I think of it often and knew I needed to try and create a vegan version.

This one did not disappoint, and I can still eat my weight in it! You can use any store bought meatless crumble, vegan sausage, or you could even use your own vegan crumble recipe.

I love to roll up warm flour tortillas and dip them into this cheesy, spicy, magic! It also makes a delicious enchilada or quesadilla filling!

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INGREDIENTS:

Cashew Queso:

• 1 bag of frozen spicy meatless crumbles or vegan sausage (we like Beyond Meat brand, but use your favorite) or one package of vegan chorizo ( I like Trader Joe’s soy chorizo)

• 1 cup cashews soaked in hot water for one hour or microwaved for 3 minutes

• 1/4 cup nutritional yeast

• 2 teaspoons of miso paste or 2 tablespoons sauerkraut with out the juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon kosher salt

• 1 teaspoon of turmeric

• 1 - 2 teaspoons smoked paprika

• 1/4 cup of tapioca/corn starch or arrow root powder

• 2 cups of water

• 1 small can of chili peppers

• a few shakes of favorite hot sauce

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COOKING INSTRUCTIONS:

1. Add all ingredients except the, crumbles, chilis and hot sauce to a high speed blender or food processor.

2. Process and blend on high until the mixture is completely smooth (no lumps at all).

3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

4. Once the queso gets to a pudding like texture remove it from the heat and mix in the chilis and hot sauce.

5. Heat the crumbles in a pan until cooked.

6. In a baking dish or smalls cast iron skillet, combine the queso and cooked crumbles. Bake for 10 minutes at 350 degrees.

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Serve with chips, rolled tortillas, or veggies. Add to burritos or enchiladas. 

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, and meat you will be left with a very versatile cheddar “cheese” sauce.

Vegan Cashew Queso

This is hands down the best vegan queso I have ever had, and I have eaten a lot!

Growing up I would beg my parents to go out to eat at our local Mexican restaurant just for the white cheese dip. Nothing changed when I grew up, and I often just went to eat the chips and dip.

Seriously cheese was my struggle going vegan and missing my favorite cheese dip was extra hard.

Then one day I was cooking up a cashew cheese sauce for something else and had half a pot leftover. I walked by with a chip and randomly dipped it in and nearly lost my mind….why had it not occurred to me sooner. I dumped in a can of green chilis and some hot sauce and my world was forever changed!!

I mention using sauerkraut in the recipe and I need you to hear me out. Sauerkraut is fermented and tangy…like cheese. I am often asked if miso can be replaced or omitted and it can, with the kraut. I personally always add kraut to all of my cheese sauces for an extra tangy kick. You would NEVER EVER IN ONE MILLION GAZILLION YEARS guess it was in there. Try it! Trust me. If I have not earned your trust by now, I think we need might need to look into some couples counseling. Just saying.

This dip is sooooo good that util life got too buys I made weekly batches of it for neighbors and friends. Non vegan neighbors and friends! Everyone loves it and is always shocked it’s vegan.

It’s smooth, creamy, spicy, cheesy, perfection in a bowl.

Use it as dip, a filling for enchiladas with refried beans, in quesadillas, or on nachos!! Because we are adding tapioca starch, the longer you cook this cheese, the thicker and stretchier it will become. So if you want to use it for an enchilada or a quesadilla, just cook it a bit longer. And if you accidentally cook it for too long and need to thin it out, just whisk in more water. Easy peasy. Don’t panic.

Just remember DON’T STOP WHISKING WHILE IT COOKS. This will ensure you get a super creamy and smooth queso, Lumpy queso is weird and unappealing and nobody wants that now do they?

This queso will keep for about a week, so it’s perfect for weekend meal prep, or keep a batch in the fridge for quick and easy weeknight dinners.

I think this calls for a celebrations, so might as well whip up a batch of margaritas while you are at it, and cheers to being able to eat the best chip dip on the planet once more!

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INGREDIENTS:

• 1 cup cashews soaked in hot water for one hour or microwaved for three minutes

• 2 tablespoons nutritional yeast

• 2 teaspoons of miso paste, or 2 tablespoons sauerkraut without the juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt

• 5 tablespoons of tapioca starch, corn starch, or arrow root powder

• 2 cups of water

• 1 small can of chili peppers

• A few shakes of your favorite hot sauce

COOKING INSTRUCTIONS:

1. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.

2. Process and blend on high until the mixture is completely smooth (no lumps at all).

3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

4. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce.

5. Store in the fridge for up to a week.

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My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, you will be left with a very versatile white “cheese” sauce.