Vegan dips can be just as delicious as their dairy-loaded, sausage-spiked counterparts. Case in point: Our vegan "cheese" dip with caramelized onions. Prepare to get the party started in a way that omnivores and animal product-free eaters alike can enjoy with these sweet and savory recipes.
Hummus 4 Ways
With 10 minutes, a food processor or blender, and a can of chickpeas, you have the perfect blank slate to create bean-based vegan dips in one of a rainbow of colors. Use our classic chickpea recipe for garlicky hummus as your home base. Once you've mastered that creamy sesame tahini-swirled dip, try any or all of the vibrant variations, including roasted beets, roasted squash, lime and avocado, or bell pepper.
Creamy Cashew and Onion Dip
It might sound like a stretch to suggest that nuts should be the foundation of your next vegan "cheese" dip, but stick with us here. Boiling cashews and then puréeing them in a food processor with water, spices, and apple cider vinegar yields a remarkably rich dairy-free cheese replacement. Top it with caramelized onions and sprinkle in some paprika, and this smoky, savory dip is destined to become the star of your vegan charcuterie board. Just add nuts, crackers, pickles, fruit, vegetables, and mustard, and you're good to go!
Strawberry Rhubarb Salsa
Prepare to rewrite the rules with this unexpected vegan dip! You're probably more familiar with seeing strawberries and rhubarb team up in pies. And you're used to eating salsas that are more spicy than sweet, right? Well, this cranberry, strawberry, and rhubarb recipe is here to convince you that they can also play nicely in one complex-tasting chip partner. Just add sugar, cider vinegar, and ginger, then scoop it up as is or pile it atop baked brie. OMG.
Pumpkin Seed Dip
Other nuts and seeds star in dip and spread recipes, so why not pepitas? We gave the pantry staple a whirl in this vegan dip and were blown away by the results. Toast the seeds in a skillet, then blitz them with citrus, peppers, and spices. This is one dip that gets better as it sets, so feel free to make it up to 3 days early and refrigerate until dip o'clock.
Our Favorite Vegan Main Dishes
It's not enough to serve a vegan appetizer—non-meat-eaters need a satisfying main course, too! Pasta lovers will devour our Roasted Tomato and Artichoke Pasta, which can be ready in 25 minutes for a quick and easy dinner. Korean Spicy Tempeh Bulgogi is made with tofu, pears, and gochujang paste for a mouthwatering combo of flavors. Butternut Squash and Chickpea Curry is a tasty Thai dish that brings a bit of heat to the table. Don't forget dessert! Whip up some refreshing Berry-Mint Granita for a sweet ending.
