Category: Dips

Vegan Ranch Dressing



Cook Time: 15 mins (+ time to soak cashews)
Servings: 10

Ingredients

  • 1 1/4 c raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 1/2 c water (possibly 1/3 c)
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/4 tsp sea salt (plus more to taste)
  • 1 pinch black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1 T fresh minced dill (or 2 tsp dried)
  • 1 T fresh minced parsley (optional)
  • 1 t fresh chives (or 1/2 the amount dried chives // optional)

Directions


Soak the cashews for 30 mins in hot water, or overnight in cool. This is optional if you have a nice blender. Put everything in a blender. Blend! Taste for salt and spices. Store in refrigerator.


Baba Ghanoush



Cook Time: 1 hour
Servings: 6

Ingredients

  • 2 whole eggplants (should roast into ~2 c eggplant pulp)
  • 1 clove minced garlic
  • 1/2 c lemon juice
  • 1/2 c tahini
  • 1/2 T salt
  • olive oil to taste (or reach desired consistency)

Directions

Preheat oven to 450. Roast/burn eggplants directly on gas stove (lay directly on burners). Turn every ~5 minutes, or until each side is charred. Roast charred eggplants in oven until very mushy. Take from oven, allow to cool, then remove stem & skin. Mix cooled eggplant mush with the rest of the ingredients in a blender until smooth. Serve warm, or chilled.

Roasted Tomato Salsa



Ingredients

  • 12 roma (plum) tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small onion, quartered
  • 1 jalapeno
  • 1 1/2T olive oil
  • 1t ground cumin
  • 1/4t salt
  • 3T fresh lime juice
  • 1/4c chopped fresh cilantro

Directions

Preheat the broiler.

In a medium baking dish, place tomatoes, garlic, onion, and jalapeno. Drizzle with olive oil.

Checking often, broil 5-10 minutes, or until outsides of vegetables are charred.

Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem, and garlic skins.

In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice, and cilantro.


White Bean and Garlic Scape Dip



Ingredients

  • 1 15oz can garbano beans, rinsed and drained
    • * 1/3c chopped garlic scapes * juice of 1 lime (about 3T) * 1/3c chopped cilantro * 1/4c macadamia nuts * 3T olive oil * 3T mayonnaise * salt to taste, about 1/2t

Directions


Combine all ingredients in a food processor. Pulse until smooth and all
ingredients are incorporated. Add salt to taste. Voila!

Bessara (Moroccan Fava Bean Dip)



Ingredients

  • 1 1/2c (about 8 oz. or 200 g) dried fava beans
  • 2 cloves garlic1/3 cup olive oil
  • 1/4c lemon juice
  • 2T (or more) reserved cooking liquid
  • 1 1/2t salt
  • 1t ground cumin
  • 1/2t sweet paprika
  • 1/2t hot paprika or cayenne pepper
  • additional cumin, paprika and olive oil, for garnish
  • chopped parsley or cilantro, for garnish (optional)

Directions

Soak the dried fava beans overnight in a large bowlful of water. The next day, drain the beans and peel them if they weren’t already skinned and split.

Place the peeled fava beans in a pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium or medium-high, and simmer the beans until tender, one hour or longer.

Drain the beans, reserving the liquid. Transfer the beans to a food processor, and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process on high speed until smooth, adding additional liquid if necessary to thin the bessara. It should be thin enough to pour or spread out on a plate. Taste the bessara, and adjust the seasoning if desired.

Reheat the bessara and serve warm. Garnish with any of the following: ground cumin, paprika, hot paprika, olive oil, and chopped parsley.


Chipotle Cashew Dip



Ingredients

  • 1c water
  • 1c roasted cashews
  • 1/2 can chipotles in adobo
  • 1T sugar
  • 1t salt

Directions


All measurements are approximate. Adjust as needed. Food process
ingredients together. Add cashews or water as needed to adjust
thickness.