CHAPTER 6
Dips for All Seasons

…and All Reasons

Vegan Ricotta

Look here when you want to make such staples as lasagna or stuffed shells. (And see if you can fool your Italian grandma!)

MAKES 2 CUPS

8 ounces firm tofu, crumbled into tiny pieces

1 8-ounce container vegan cream cheese, softened

1 tablespoon lemon juice

2 tablespoons nutritional yeast

1 teaspoon dried parsley

1 teaspoon salt

  1. In a medium bowl, stir together tofu and cream cheese with a whisk until well combined.
  2. Add lemon juice, nutritional yeast, parsley, and salt. Refrigerate overnight for best results.

Vegan Sour Cream

This is so easy to whip up, there’s no need to go the store-bought route: a vegan staple that is tangy, cool, and creamy.

MAKES ABOUT 2 CUPS

1 16-ounce package of silken tofu

4 tablespoons oil

4 tablespoons lemon juice

1 teaspoon salt

  1. Mix tofu, oil, lemon juice, and salt in a food processor or blender until very smooth. Taste for correct tartness and add more lemon juice if necessary.
  2. Be sure to store in the fridge when not using.

Cheese Sauce

It’s vegan Velveeta! In this clever fake-out, the vegetables provide body and color and the result is a thick, rich sauce with lots of mild cheese flavor. Generously pour this sauce over pasta, potatoes, broccoli, or nachos.

MAKES ABOUT 4 CUPS

1 potato, peeled and chopped into 2-inch pieces

4 carrots, chopped into 2-inch pieces

1⁄4 head of cauliflower, chopped into 2-inch pieces

2 cups vegetable broth

1 cup nutritional yeast

1 8-ounce container vegan cream cheese

1 teaspoon Dijon mustard

1 teaspoon turmeric

1 teaspoon onion powder

1⁄4 cup vegan margarine

1⁄4 cup flour

2 cups nondairy milk

  1. In a saucepan over high heat, bring the potato, carrots, cauliflower, and broth to a boil, then cover and turn the heat down to low. Cook until vegetables are very soft, about 10-12 minutes. Drain.
  2. Place vegetables in a food processor and process until they become smooth. Add nutritional yeast, cream cheese, mustard, turmeric, and onion powder.
  3. Pour mixture into a large saucepan over medium-high heat.
  4. In a small bowl, blend margarine and flour together to make a paste. When saucepan comes to a boil, whisk in the margarine-flour mixture. Whisk in milk and allow mixture to cook until to desired thickness. Remove from heat.

Balsamic Reduction

Here’s a staple you don’t know you’re missing until you have it on hand to drizzle over pizza or a salad. Sweet and slightly tart, Balsamic Reduction wakes up everything it touches, from sandwiches to roasted vegetables, ice cream, and beyond.

MAKES ABOUT 1 CUP

1 bottle balsamic vinegar (about 12 ounces)

1⁄4 cup brown sugar

  1. In a medium saucepan over medium-high heat, bring the balsamic to a boil and stir in sugar.
  2. Reduce heat to medium; cook for 15–20 minutes. Note where the balsamic reaches the side of the pan; you want it to reduce down until you have 25 percent of what you started with.
  3. When it’s done, the reduction will be thick enough to coat the back of a spoon.

Avocado Sauce

Because it’s so much thinner than guacamole, sometimes I think this recipe wants to be a chilled soup, and I would eat it that way in a heartbeat. But for the purposes of this book—and because the buttery flavor of avocado takes a back seat to the bite of jalapeño and fresh notes of lime and cilantro—consider how to incorporate this street taco condiment into your Mexican-inspired dishes.

MAKES ABOUT 11⁄2 CUPS

2 avocados

1 jalapeño or 1 serrano pepper, depending on heat desired, seeded

1 tablespoon fresh lime juice

1 teaspoon salt

A few sprigs cilantro

1⁄8 onion, chopped finely

About 1⁄2–1 cup water

  1. In a blender, blend all ingredients using water about a 1⁄4 cup at a time to make a somewhat-thin sauce.
  2. Keeps in the refrigerator for 2 days.

Pineapple Teriyaki Sauce

A sweet, salty, thick marinade that makes anything it comes in contact with a special treat.

MAKES 2 CUPS

1 cup soy sauce

3 tablespoons cornstarch

1 20-ounce can chunk pineapple (packed in 100 percent pineapple juice)

1⁄2 cup packed brown sugar

1 teaspoon garlic, peeled and chopped

  1. In a small bowl, whisk the cornstarch into the soy sauce.
  2. Add all ingredients to a medium saucepan and bring to a boil. Simmer until sauce thickens, about 10–15 minutes.

Spicy Peanut Sauce

Addicted to the peanut sauce at the Thai place down the street? Now you can recreate it in the comfort of your own home—and slather it on anything you please!

MAKES 11⁄2 CUPS

3⁄4 cup peanut butter, creamy or chunky

1⁄4 cup lime juice

1 jalapeño, seeded for less heat, minced

1⁄2 cup seasoned rice vinegar

1⁄4 cup brown sugar

2 tablespoons cilantro, finely chopped

1⁄2 teaspoon salt

  1. In a large bowl, combine all of the ingredients using a whisk, tasting for a balance of hot and sweet.
  2. Refrigerate in an airtight container and use within 4 days.

Wasabi Soy Dipping Sauce

Try to get your hands on low-sodium soy sauce for this recipe; otherwise, the sauce can become overpowered by the saltiness. Want to ratchet the heat? Increase the amount of wasabi paste (but be sure to keep your dining guests in mind before you go too crazy)!

MAKES ABOUT 1 CUP

1⁄2 cup soy sauce, low-sodium

1⁄4 cup seasoned rice vinegar

2 teaspoons wasabi paste

  1. Whisk together soy sauce and vinegar. Add wasabi 1 teaspoon at a time to desired heat. A great dipping sauce for egg rolls and won tons, or mixed into rice.
  2. Keep leftover sauce in the refrigerator and use within 2 days.

Basil Pesto

Pesto, presto! Whip up a batch of this versatile condiment with all sorts of variations. It’s delicious when simply slathered on a slice of fresh, crusty bread.

MAKES ABOUT 1 CUP

1⁄3 cup pine nuts

2 cups fresh basil

2 cloves garlic

1⁄4 cup nutritional yeast

1 teaspoon salt

1⁄2 cup extra-virgin olive oil

  1. In a food processor, add the nuts and basil; process until basil is finely chopped. Add garlic, nutritional yeast, and salt. Drizzle in olive oil while machine is running.
  2. Refrigerate leftovers in an airtight container and use within 5 days.

Sun-Dried Tomato Pesto

  1. Add a 3-ounce bag of whole sun-dried tomatoes to the food processor with the basil.

Cilantro Pesto

  1. Add 2 cups fresh cilantro instead of the basil, and add walnuts instead of pine nuts. Take out the nutritional yeast and add in about a teaspoon of finely chopped jalapeño.

Easy Salsa Fresca

Quick-to-put-together salsa but with all the flavor of a great salsa, this pairs well with tofu scramble or tortilla chips when a snack attack hits.

MAKES ABOUT 2 CUPS

2 medium tomatoes, seeded and chopped

1 jalapeño pepper, seeded and chopped

1⁄4 cup chopped onion

1⁄4 cup cilantro, finely chopped

Juice of 1 lime

1 teaspoon salt

  1. Mix all ingredients and refrigerate for a few hours to develop flavors.
  2. Use within 4 days.

Creamy Southwestern Dip

Need a dip for tortilla chips or to dollop on top of your vegan chili? Look no further: This creamy salsa fresca will do the trick.

MAKES 2 CUPS

1 medium tomato, seeded and diced small

1⁄4 cup finely chopped cilantro

1 jalapeño, seeded, finely minced

1⁄8 onion, finely minced

1 teaspoon dried parsley

1⁄2 teaspoon salt

1⁄4 teaspoon ground cumin

1 cup Vegan Sour Cream

1⁄2 cup vegan mayonnaise

  1. In a medium bowl, combine all ingredients. Whisk the mixture until smooth. Refrigerate for at least 1 hour so that the dip firms up a bit before serving.
  2. Store leftovers in an airtight container and use within 4 days.

Creamy Ranch Dressing

Oniony, creamy, and rich. Prep the dry ingredients and keep the mixture on hand for whenever you need to pull together a dressing in a jiffy. I find that this adds a bit of life to almost all foods—it can definitely turn some foods junky!

MAKES 1 CUP

1⁄2 cup saltine crackers, ground fine

1⁄2 cup dried parsley

1 tablespoon dried minced onion

1 teaspoon dried chives

1 tablespoon garlic powder

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon pepper

1⁄2 cup vegan mayonnaise

1⁄2 cup Vegan Sour Cream

1⁄4 cup soymilk

  1. Mix all the dry ingredients (Creamy Ranch Dressing mix) and store in plastic container. Makes about 1 cup.
  2. To make dip, mix 1 tablespoon Creamy Ranch Dressing mix, 1⁄2 cup vegan mayonnaise, and 1⁄2 cup Vegan Sour Cream. To use as a dressing for salad, stir in 1⁄4 cup soymilk to thin. Refrigerate at least 1 hour before using.
  3. Store in an airtight container and use within 5 days.

Sweet and Tangy Bacon Dressing

Your Savory Twice-Baked Potato is begging for this! Don’t let it down!

MAKES 21⁄4 CUPS

2 teaspoons oil

1⁄4 onion, chopped

1⁄4 cup vegan bacon bits

1⁄4 cup sugar

1⁄4 cup apple cider vinegar

1⁄4 cup water

2 cups vegan mayonnaise

  1. In a medium sauté pan over medium-high heat, sauté onions in oil until they turn golden and are very soft, about 10 minutes. Add the bacon bits and stir.
  2. Stir in sugar, vinegar, and water, and bring to a boil, stirring constantly. Cook until sugar is melted and mixture boils for 2 full minutes. Remove from heat and cool before the next step.
  3. In a medium bowl, whisk the cooled onion mixture with the mayonnaise until completely combined. Refrigerate.

Caesar Salad Dressing

While not an authentic Caesar, this has all the right elements of tang, creaminess, and garlic flavor with a hint of cheese from the nutritional yeast. (Plus, who really likes sardines, anyhow?)

MAKES 11⁄2 CUPS

1 cup raw almonds, soaked overnight

1⁄4 cup lemon juice

1⁄4 cup vegan mayonnaise

3 tablespoons olive oil

1⁄4 cup water

1 tablespoon nutritional yeast

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon vegan Worcestershire sauce

1⁄2 teaspoon pepper

  1. Drain almonds and put in a food processor with lemon juice, mayonnaise, and oil. Process while adding water a tablespoon at a time until mixture is wet enough to process into a creamy salad dressing consistency.
  2. Add nutritional yeast, garlic, salt, and pepper. Process until smooth.
  3. Store in an airtight container and use within 4 days.

Garlic Chive Dip

You may want to plan on chowing down on this when you don’t have to talk to anyone important afterward … your breath is likely to be a wee bit smelly. (Totally worth it.)

MAKES 11⁄2 CUPS

11⁄2 cups Vegan Sour Cream

1 tablespoon fresh chives, minced

1 tablespoon fresh parsley, minced

2 cloves garlic, minced

1 teaspoon celery salt

1 teaspoon dried minced onion

1⁄2 teaspoon pepper

  1. In a small bowl, combine the sour cream, chives, parsley, garlic, celery salt, onion, and pepper; mix until well combined. Refrigerate overnight.
  2. Use within 4 days.

Green Chili Dip

I learned this recipe from the family I babysat for as a teen and it’s gone through many incarnations over the years until finally going vegan. It is the absolute best served with a big bowl of Fritos.

MAKES ABOUT 2 CUPS

1⁄2 cup vegan mayonnaise

1 8-ounce container vegan cream cheese

1 4-ounce can diced green chilies

1 4-ounce can diced jalapeño

1 teaspoon garlic salt

2 tablespoons lemon juice

1⁄2 teaspoon pepper

  1. Combine all ingredients with whisk until smooth. Refrigerate for a few hours before serving.
  2. Store in the refrigerator and use within 4 days.

Chipotle Bean Dip

Here’s a complex bean dip that probably fits in better on the menu at a hip restaurant than it does in a book glorifying junk food, but you can dress it up or dress it down according to your needs. Pair with pita chips—or tortilla chips.

MAKES ABOUT 2 CUPS

2–3 whole chipotle chilies in adobo sauce

1 teaspoon oil

1⁄2 small onion, chopped

1⁄2 teaspoon salt

1⁄2 teaspoon cumin

1 15-ounce can black beans, drained and rinsed

1 cup Vegan Sour Cream

1⁄4 cup chopped cilantro

Juice of 1 lime

  1. Put chilies in food processor and process until they becomes a paste.
  2. In a nonstick pan, heat oil and sauté onion until translucent. Add salt and cumin to the pan and cook until the spice becomes aromatic, about 20 seconds.
  3. Add the onion mixture and beans to the food processor and process until smooth.
  4. Add Vegan Sour Cream, cilantro, and lime, and process until combined.
  5. Store in the refrigerator and use within 4 days.

Basic Hummus

In my house, we always have a batch of homemade hummus in the fridge, because you just never know when a craving for creamy Mediterranean goodness will strike. It takes all of 6 minutes to make, so it’s no hassle to keep us stocked. If you’re unfamiliar with tahini, it’s a roasted sesame-seed paste normally found with the international foods at the market. Be sure to stir really well before you use it.

MAKES 2 CUPS

1 15-ounce can garbanzo beans, drained and rinsed

3 tablespoons water

3 tablespoons olive oil

3 teaspoons tahini

2 tablespoons fresh lemon juice

1 teaspoon salt

  1. In a food processor, combine garbanzo beans, water, oil, tahini, lemon juice, and salt. Process until very smooth, about 4 minutes.
  2. Add-ins: garlic, jalapeño, roasted eggplant, roasted red peppers, paprika, toasted pine nuts, cilantro, basil, or chipotle peppers.
  3. Store in an airtight container in the refrigerator and use within 4 days.

Pizza Hummus

No time to make an actual pizza? Take the quickest route to satisfy your urge with this cheesy tomato-y spread.

MAKES 2 CUPS

1 3-ounce package sun-dried tomatoes

1 15-ounce can garbanzo beans, drained and rinsed

1⁄2 cup nutritional yeast

1⁄4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic

1 teaspoon basil

1 teaspoon oregano

1⁄2 teaspoon parsley

1⁄2 teaspoon salt

2 tablespoons water

1 4-ounce package Smart Deli Pepperoni slices, chopped

  1. Combine all ingredients except pepperoni in a food processor and process until very smooth, adding a few tablespoons more water if needed to help blend. Spoon into a serving bowl and stir in pepperoni.
  2. Serve with toasted pita or chunks of French bread.
  3. Store in an airtight container in the refrigerator and use within 4 days.

Spinach Artichoke Dip

There’s a reason no one wants to move away from this stuff at a party. It’s ridiculously rich and creamy! Be sure to serve while piping hot for yummiest results.

SERVES 6

1 10-ounce package frozen spinach, thawed, drained, and chopped

1 14-ounce can artichoke hearts, drained and chopped

1 cup vegan mayonnaise

1 8-ounce container vegan cream cheese

1⁄2 cup Vegan Sour Cream

1⁄4 cup nutritional yeast

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

1 teaspoon salt

1⁄2 teaspoon pepper

1⁄8 teaspoon cayenne pepper

1 cup vegan mozzarella shreds

  1. Preheat oven to 350ºF. Mix all ingredients except mozzarella shreds in a 2-quart casserole dish. Top with mozzarella.
  2. Bake for 20–25 minutes or until bubbly and just starting to brown.
  3. Serve with French bread pieces or tortilla chips. Surely, there won’t be leftovers….
Spinach Artichoke Dip

Spinach Artichoke Dip

Lentil Walnut Pâté

This recipe may seem highbrow, but it’s more about decadence. Splurge on some of the most buttery vegan crackers you can get your hands on, set out a plate of high-quality olives, and revel in the indulgence of it all!

SERVES 6

1 cup raw walnuts

1 large onion, chopped

1 clove garlic

1 tablespoon olive oil

1 cup brown lentils, cooked in a quart of water for 40 minutes, drained

2 teaspoons soy sauce

1 teaspoon balsamic vinegar

1⁄2 cup water

  1. Place walnuts in a sauté pan and toast over medium heat. Walnuts are done when they just begin to turn golden and smell fragrant. Remove from pan and set aside.
  2. In the same pan, heat olive oil over medium-high heat and add onion and garlic. Cook for about 10–15 minutes, stirring occasionally, allowing onions to caramelize.
  3. Place walnuts, onion-garlic mixture, lentils, soy sauce, and balsamic vinegar into a food processor. Process until mostly smooth, adding the 1⁄2 cup water a few tablespoons at a time until mixture can process freely.
  4. Serve on a plate with a drizzle of olive oil on top and an assortment of crackers.

Hot Fudge Sauce

When any old chocolate won’t do, turn to this. It’s equally delicious eaten warm and melty over a bowl of coconut ice cream or cold mixed into a soygurt smoothie. Get creative!

MAKES ABOUT 1 CUP

1⁄2 cup vegan margarine

1⁄2 cup sugar

3⁄4 cup cocoa powder

2⁄3 cup soy creamer

1 teaspoon vanilla

  1. In a medium saucepan over medium-high heat, melt margarine and add sugar, cocoa powder, and soy creamer, stirring constantly. Boil for 1 minute.
  2. Remove from heat and stir in vanilla. Sauce will thicken upon cooling and can be reheated.
  3. Store in an airtight container in the refrigerator and use within 2 weeks.

Caramel Sauce

Think beyond ice cream with this buttery-sweet sauce. (It really begs to be paired with a big bowl of crisp, sliced apples.)

MAKES ABOUT 1 CUP

1⁄4 cup sugar

3⁄4 cup packed brown sugar

1⁄2 cup soy creamer

1⁄4 cup vegan margarine

1 teaspoon vanilla

  1. In a medium saucepan over medium-high heat, stir sugar, brown sugar, creamer, and margarine with a whisk.
  2. Bring to a full boil and continue cooking, stirring constantly, for 1 minute.
  3. Remove from heat. Stir in vanilla. Sauce will thicken as it cools and can be reheated.
  4. Store in an airtight container in the refrigerator and use within 2 weeks.

Tipsy Caramel Sauce

Sweet and thick with a hint of bourbon, this spiked version marries nicely with breakfast stuffs (think pancakes or waffles), although I’ve been known to dip cookies into it!

MAKES 1 CUP

1⁄2 cup soy creamer

1⁄2 cup vegan margarine

1 cup brown sugar

1 teaspoon salt

1 tablespoon bourbon

  1. In a large saucepan over medium-high heat, bring the soy creamer, margarine, brown sugar, and salt to a full boil, whisking constantly. Turn heat down to medium-low and continue to whisk and cook until sauce begins to thicken. Remove from heat and stir in the bourbon.
  2. Serve warmed on vegan ice cream or on top of apple pie. Refrigerate leftovers.

Pumpkin Pie Dip

Why be locked into an actual pie to enjoy pumpkin pie flavor? This way, you can eat the filling in whatever manner and with whichever vehicle you so desire—gingersnaps, graham crackers, pear slices, spoons, fingers … maybe it should be called Pumpkin Freedom Dip!

MAKES 2 CUPS

2 8-ounce containers vegan cream cheese

1 cup powdered sugar

1 15-ounce can pumpkin purée

1 teaspoon vanilla

1 teaspoon cinnamon

1⁄4 teaspoon ground ginger

1⁄4 teaspoon nutmeg

1⁄4 teaspoon clove

  1. With a mixer or by hand, beat the powdered sugar into the cream cheese until smooth.
  2. Stir in pumpkin, vanilla, cinnamon, ginger, nutmeg, and clove until completely mixed. Refrigerate overnight.

Chocolate Chip Cookie Dough Dip

Because we all know the dough is the best part of chocolate chip cookies.

SERVES 6

1 8-ounce container vegan cream cheese

1⁄4 cup vegan margarine

1⁄4 cup coconut oil, softened

1 cup powdered sugar

1⁄4 cup brown sugar

1 teaspoon vanilla

1⁄2 teaspoon salt

1 cup vegan chocolate chips

1 cup walnuts, chopped

  1. In a stand mixer or by hand, beat cream cheese, margarine, and coconut oil until fluffy.
  2. Mix in powdered sugar, brown sugar, vanilla, salt, chocolate chips, and walnuts until combined.
  3. Serve with graham crackers.