Everyone will obsess over this delicious vegan melting cheese! You’ll want to put it on everything from pizza to sandwiches and nachos. Only a handful of ingredients and 10 minutes are needed to make it.
No need to find vegan-friendly mayonnaise at the store; you can make it at home with only a handful of basic ingredients! This cashew-based recipe requires 5 minutes of prep time and is delicious for dipping, sandwiches and more.
Ketchup is an easy vegan-friendly dip that you can make at home (but with healthier ingredients!) Instead of refined sugars, this recipe is sweetened with dates and customizable to be as flavorful as you like.
Plant-based food will never get boring with these delicious homemade vegan dips and spreads! Find tasty ideas for all taste buds. The following baba ganoush is incredibly flavorful, creamy and perfect on crusty bread.
Baba Ganoush Dip
1 eggplant, sliced
Pinch of salt
1 tablespoon olive oil
2 cloves garlic
1 teaspoon red pepper flakes
2 tablespoons tahini
2 tablespoons lemon juice
Preheat your oven to high or medium broil and place a rack at the top of the oven.
Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for 10 minutes to drain excess liquid, then pat the eggplant dry between two towels.
Arrange the eggplant on the baking sheet and drizzle with olive oil. Roast for 10 minutes, turning once after 5 minutes. Add the garlic for a couple of minutes if you want to make it more flavorful.
Once the eggplant is softened and golden brown, remove it from the oven and let it cool slightly before peeling away most of the skin.
Add the flesh to a food processor along with the red pepper flakes, tahini, and lemon juice. Pulse to incorporate everything.
Taste and adjust to preferences, then serve with pita or veggies.
Once cooled, this dip can be stored in a lidded container in the fridge for about 4 days.
Find 15+ more easy vegan dips in the article above.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.