Tag Archives: vegan dip

Vegan Dip/Spread: No-Cook Non-Fried ReFried Beans


What you’ll need:

  • Red Kidney Beans (15 oz. can)
  • Black Beans (15 oz. can)
  • Fresh Garlic – Minced or Pressed (1-2 medium cloves)
  • Sea Salt (to taste)
  • Tabasco (to taste)
  • Unsweetened and Unflavored Almond Milk (1/4-1/2 cup milk)
  • White Onion – Chopped or Minced (1/4 onion)

Rinse and drain beans. Add them with garlic, salt, Tabasco, and 1/4 cup milk to blender. Pulse until smooth, adding more milk as needed. Transfer to bowl and fold in onions.

Refrigerate unused portion. Use within 7 days.

Note: This makes a nice addition to TexMex dishes. Spread it on tortillas and breads. Mix it with vegan cheese, minced jalapeños, and minced tomatoes for queso/bean dip. Or use it as a base for 7-layer dip.

Vegan Dip/Spread: Sour Cream

What you’ll need:

  • Raw Cashews – covered in water overnight, then drained (1 cup)
  • Fresh Water (1/2 cup)
  • Lemon Juice (2 tsp.)
  • Apple Cider Vinegar (1 tsp.)
  • Nutritional Yeast (2 tsp.)
  • Salt (to taste)

Add all ingredients to blender and purée until smooth.

Refrigerate unused portion.

Variation: To make sour cream & chives, fold in green onions (chopped) and garlic (chopped, minced, or pressed).

Note: This can be made into a dip with unsweetened/unflavored almond milk and additional seasoning.