Vegan Veggie Dip

It can be hard to find a good veggie dip without dairy that tastes good and is free of artificial things.  But the good news is it is easy to make your own in five minutes, and it is so tasty that your family or guests will not know the difference.  The veggie dip I am sharing with you today uses a base of cashews and coconut milk to make it rich like the dairy dips we are all used to.  The other ingredients I add to it are pantry seasonings so it makes it super easy to whip up fast when you know you are going to be entertaining guests with dairy allergies.  This is naturally gluten free as well!  It would be perfect to serve at a graduation party or picnic, since it keeps well.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a high speed blender, blend all ingredients until smooth. If thinner consistency is desired, add a little filtered water as needed. Store for up to one week in the refrigerator.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Health Trending
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Side Dish
  • Snack

Skill Level

  • Beginner
  • Child Friendly
  • Easy