Vegan dips and spreads without any nuts?

May 2, 2018 8:00 AM

I would like to make at least one vegan dip and one vegan spread this weekend, and they need to be:

1. Not guacamole, because I'm already making guacamole so it doesn't count;

2. Nut-free;

3. The dip should be suitable for dipping roast vegetables, so something creamy rather than chunky or very thick

posted by Frowner to Food & Drink (22 answers total)

This is my go to herb dip that evolved from a failed attempt at vegan ranch. I mostly use it with fresh or blanched vegetables, but I'm sure roasted would be good too.


1 box silken tofu (soft or firm, depending on how thick you want it)
1/3 cup mayonnaise (or Vegannaise to be authentic)
1 tbs red wine vinegar (or more to taste)
2 tsp onion powder
2 tsp garlic powder
salt and black pepper (to taste)

1 bunch chives, chopped
1/2 bunch dill sprigs (1/2 cup?)
1/2 bunch parsley leaves (1/2 cup?)

put all the top ingredients in the blender and blend on low/medium to make it a consistent texture. add the fresh herbs and then blend the hell out of it so it's green and not very chunky.
posted by kendrak at 8:05 AM on May 2, 2018 [6 favorites]

I think really good no-pine-nut hummus is the goto for this and I have seen a lot of pretty good things nominally called hummus that are pretty great. If you need simple you can do something like this white bean dip. Here's a slightly fancier one with rosemary. I've also seen it paired with roasted red pepper for a better color.
posted by jessamyn at 8:07 AM on May 2, 2018 [3 favorites]

Hollyhock dressing. It's amazing on roasted vegetables.
posted by joycehealy at 8:11 AM on May 2, 2018 [4 favorites]

I think someone here hipped me to this but I can’t remember where. I love this vegan “cheese” sauce as a veggie dip: here. I don’t bother with the McKay’s chicken seasoning. It’s best warm, and sometimes I add fake chorizo to it.
posted by outfielder at 8:11 AM on May 2, 2018 [4 favorites]

I had pea hummus a few weeks ago and it was delicious. This recipe sounds like what I tasted.
posted by like_neon at 8:28 AM on May 2, 2018

Baba ghanoush is great for this and there are a million recipes online. I usually just make "eggplant caviar" which is just as addictive. Here is my "recipe:" Roast a whole unpeeled eggplant. Put it with half its skin (or peeled) , a whole lemon minus the lemon pits and rind, garlic, salt and pepper into the food processor. Add olive oil to your liking as you blend (or not -- it is incredibly forgiving.)
Do this same thing with a bunch of roasted red peppers, and it is insanely delicious too.
posted by flourpot at 8:30 AM on May 2, 2018 [5 favorites]

You'll have guac and chips, how about fresh salsa? Best made the day before.
canned crushed tomatoes, onion, jalapeno & long green peppers (mildly spicy, Cubanelle is one variety), trimmed & seeded, cilantro, lime juice, salt.
When I make it, I use 3 cans of tomatoes, generally substituting in 1 can of chopped tomatoes for texture, because it goes fast.
posted by theora55 at 8:30 AM on May 2, 2018 [1 favorite]

What about ajvar? The linked recipe calls for toasting the peppers over a grill, but I've seen friends doing it over the gas burner, and you could probably use the broiler as well.
TBH, I'm not a huge fan of bell peppers, and that's why I'm referring to friends' rather than my own experience. But I do like ajvar and it goes very well with roasted/grilled vegs.
posted by mumimor at 8:34 AM on May 2, 2018 [4 favorites]

I've never made ajvar at home, only bought it in jars from the world market (example Amazon), but there are recipes (1,2). It's a thick puree of roasted red peppers and eggplant, a little bit sour/fruity, a little bit spicy, but not "hot" unless you want it to be, more like an exotic ketchup. Great spread on sandwiches, as a dip with breads or broccoli (a little hard to pick up with eg carrots), can be a great layer in a cracker+stuff appetizer assembly.
posted by aimedwander at 8:37 AM on May 2, 2018 [1 favorite]

I'm sorry, I didn't read the full question. For dipping roast veg, vegannaise & garlic aioli.
posted by theora55 at 8:40 AM on May 2, 2018 [1 favorite]

If sesame is ok, I love a tahini-based sauce/dip with roast veggies. This turmeric-tahini sauce is wonderful.
posted by phlox at 8:41 AM on May 2, 2018 [3 favorites]

Olive tapenade (vegan version) - can be made smoother by processing/blending for longer and adding a little more olive oil
White bean dip with rosemary and lemon - I love this stuff so much
Chermoula - delicious with grilled anything; a thinner sauce good for drizzling with a spoon
Lemon-tahini sauce - perfect dip for summery mixed grill
Baba ganoush - even better if you can roast the eggplant over the grill for extra smoky flavor, but can be done in the oven, too.
posted by ourobouros at 8:49 AM on May 2, 2018 [5 favorites]

When I think about dipping vegetables, the first thing that comes to mind is bagna cauda. Here's a vegan version.
posted by beyond_pink at 9:17 AM on May 2, 2018

For roasted veggies, a tahini-based dressing is fantastic. My recipe is:

2 tablespoons tahini
2 tablespoons garlic (I always add more because I like it very garlicky. You can use shallots instead if you have it)
1 tablespoon EVOO
1 tablespoon lime or lemon juice
1 tablespoon tamari soy sauce or miso paste (I try to always use miso paste)

Blend until creamy. Makes about 2/3 cup.
posted by vivzan at 9:19 AM on May 2, 2018 [1 favorite]

Seconding outfielder's "cheese" dip recipe; my wife and I have made that exact one, and friends of ours thought it was "real" nacho cheese. Even my mom likes it and she's the fussiest eater I know.
posted by The Card Cheat at 9:28 AM on May 2, 2018

The best homemade hummus recipe (yes really) is Ottolenghi's. Puts others to shame. (The downside is you will be spoiled forever for hummus; but it is easy to make so you won't have to go without.) This recipe starts with garbanzos that are soaked a day before, but I'm pretty sure you could do it with canned beans in a pinch, starting with the baking soda saute step.

I also love sundried tomatoes in dip. I haven't tried this recipe but this is what I would do for a nut-free version.
posted by fingersandtoes at 9:36 AM on May 2, 2018 [2 favorites]

Vegan Miso Mayo is awesome for this.
posted by Annika Cicada at 10:07 AM on May 2, 2018

Black Bean & Artichoke Dip
Makes about 2 cups

1 1/2 cups cooked or canned black beans
1 clove garlic, roughly chopped
2 teaspoons apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
16 ounce (156 ml) jar artichoke hearts, chopped

In blender or food processor, blend together the beans, garlic, vinegar, oil, salt, and black pepper until coarse. Str in the artichoke hearts. Serve chilled.

From The Garden of Vegan

Hope you enjoy! :)
posted by Juniper Toast at 10:24 AM on May 2, 2018

Save your efforts and buy TJ Artichoke Antipasto - it's an amazing delicious artichoke spread with an olive oil base. I damn near put it in everything to give flavors a lift. I would bathe in it if I could. Great with veg or crackers. Chips A+.

Enjoy!
posted by jbenben at 10:31 AM on May 2, 2018 [1 favorite]

Seconding fingersandtoes’s hummus recommendation. I just came out of a work potluck where I brought that very dish and I got lots of compliments.
posted by eirias at 10:48 AM on May 2, 2018

A different tofu spread / dip from the Kitchn. I fail at mobile:
https://www.thekitchn.com/a-salty-savory-scrumptious-sex-136630
posted by crush at 11:20 AM on May 2, 2018

I made a delicious tzatziki the other day: plain unsweetened soy or other non-dairy yogurt, lots of garlic, diced or shredded cucumber, lemon juice, and dill. Make sure to squeeze as much liquid as you can from the cucumber or you'll end up with a very watery dip.

If you want to go really super easy--get the garlic dip/sauce and zhoug sauce from Trader Joe's. Both can be used as either a spread or a dip and are AMAZING.
posted by QuakerMel at 1:02 PM on May 2, 2018