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Overhead of three vegan dips

Vegan Dip Trio

  • Author: Lexi

Description

The three dips include: Herbed Yogurt Dip, Raspberry Cherry Cheesecake Dip and Purple Sweet Potato White Bean Dip.


Scale

Ingredients

Purple Sweet Potato White Bean Dip:

  • 1 can cannellini beans, drain and reserve liquid
  • 1 cup mashed purple sweet potatoes
  • 5 tbsp tahini
  • 3 tbsp lemon juice
  • 1 1/8 tsp salt
  • 1/2 tsp pepper
  • 3 cloves roasted garlic
  • 1 tbsp finely minced shallots
  • 23 tbsp liquid from beans for consistency
  • 3 tbsp olive oil

Herbed Yogurt Dip:

  • 10 oz of plain yogurt (we used cashew yogurt)
  • 2 tsp lemon juice
  • 1/2 tsp agave
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tbsp finely chopped herbs of choice (we used parsley & thyme, but we also love using dill)
  • 2 tsp finely minced shallots

Raspberry Cherry Cheesecake Dip:

  • 1 cup unsalted, raw cashews, soaked 1-2 hours
  • 1/2 cup raspberries
  • 1/2 cup cherries
  • 2 tbsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 3 tbsp agave
  • 1/3 cup non dairy milk
  • pinch salt
  • 1 1/2 tbsp melted coconut oil

Instructions

Purple Sweet Potato White Bean Dip:

  1. Dice sweet potatoes and steam until softened.  Mash and let cool. Add all ingredients to a food processor and blend until smooth.

Herbed Yogurt Dip:

  1. Stir all ingredients together and let sit in refrigerator about 30 mins-1 hr before serving.

Raspberry Cherry Cheesecake Dip:

  1. Add everything except coconut oil to a high speed blender or food processor. Once well incorporated, slowly stream in coconut oil and continue blending until completely smooth.