Dips and Dressings

Vegan Marshmallow Cream Cheese Fruit Dip

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 flufff! 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

Vegan French Onion 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!

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

Ranch dressing…I mean I’ll dip just about anything in ranch! Fries, pizza, veggies, fried pickles…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!

Ranch dressing…I mean I’ll dip just about anything in ranch! Fries, pizza, veggies, fried pickles…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

  • 2 tablespoons 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

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?

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. Use it as a topping for pancakes or waffles, inside cakes or pies, or even in our Lemon lavender cream cheese pop-tarts.

This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes. Use it as a topping for pancakes or waffles, inside cakes or pies, or even in our Lemon lavender cream cheese pop-tarts.

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 tapioca starch

  • pinch of salt

  • Optional: 2 teaspoons lemon zest for extra lemon flavor

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.

Pumpkin Butter

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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

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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 teaspoon dried dill

  • 1/2-1 teaspoon salt

  • 1/4 block firm tofu

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

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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

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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! Its tangy and creamy and perfect slathered all over some grilled tofu skewers, grilled veggies, 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!

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

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.

"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!!

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!!

INGREDIENTS:

Cashew Queso:

  • 1 bag of frozen spicy meatless crumbles or vegan sausage (we like Beyond Meat brand, but use your favorite)

  • 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

  • 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

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.

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.

Cashew Queso

Dipping a yellow corn chip in a bowl of cashew queso

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

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

  • 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

A bowl of cashew queso

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.

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.

The best vegan queso you'll eat. It's smooth, creamy, spicy, cheesy perfection in a bowl.

A bowl of cashew queso surrounded by yellow corn chips.