Homemade Vegan Dips and Spreads
Ingredients
Mediterranean spread
- 3.5 oz sun-dried tomatoes (100 g)
- 1/2 cup Piquillo or roasted red bell peppers (115 g)
- 1/2 cup raw cashews or almonds (70 g)
- 1 clove of garlic
- 1 tbsp dried oregano (optional)
- 2 tbsp soy sauce or tamari (optional)
- 1 tbsp sweet paprika (optional)
- 1 tsp ground cumin (optional)
- 6 tbsp extra virgin olive oil (optional)
Nutella spread
- 3 cups raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 2/3 cup dairy-free dark chocolate
- 4 dates
- 1/2 tsp sea salt (optional)
- 1/2 tsp cinnamon (optional)
Creamy avocado spread
- 1/2 ripe avocado
- 1 tsp tahini
- 1/2 tsp lemon juice
- pinch of salt (optional)
- pinch of pepper (optional)
Creamy bean spread
- 1 cup canned white beans, rinsed and drained
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp mustard (mild or spicy)
- 1 tbsp turmeric powder (optional)
- 1/4 tsp salt (optional)
- 1/8 tsp pepper (optional)
- 1/2 tsp onion (optional)
- 1/2 tsp garlic powder (optional)
- A dash of water (as needed, optional)
Preparation
Blend all ingredients in a food processor until smooth.
