This vegan avocado veggie dip has a smooth creamy mouthfeel flavoured with fresh herbs and perked up with a little lime juice. It’s great with crudites (fresh veggies) and crackers.
What do you eat with avocado dip?
I like to eat this avocado dip with chunks of bell pepper, slices of cucumber, and sticks of celery. It’s fantastic with Flax Seed Crackers! I’m sure it would also work well as a chip dip, if you’re so inclined.
Is avocado dip healthy?
The vegan cashew yogurt in this recipe provides beneficial probiotics as well as the healthy fats, vitamins, minerals, and antioxidants of the soft, buttery nut.
Non Dairy Avocado Veggie Dip
I have trouble digesting the casein in cows’ milk. Whenever I can develop a dairy free alternative that tastes great and has a nice creamy texture, I’m happy. The vegan cashew yogurt in this recipe provides that.
How to Make Vegan Dip
This recipe is very quick and easy to mix up, especially if you have a food processor. If you don’t, chop your herbs and onion a little finer. Mash the avocado with a fork, and stir everything together.
Choose your avocado carefully.
You’ll want to use a nice, ripe avocado. If it’s hard, it will be difficult to cut open, remove the pit, and scoop out of the skin. An underripe avocado will not produce the creamy texture you’ll need in this recipe, either.
Naturally, you won’t want an overripe avocado that’s turning dark inside!
How do you know if an avocado is just right? It isn’t easy. Yes, you could squeeze it to make sure it’s soft. But then if it is ripe, you’ve bruised it, and it will turn dark in that spot. Feel the narrow end very gently. If it seems very firm, it will need more time to ripen.
Experience is really the best teacher when it comes to avocado ripeness. I like to buy my avocados a little on the green side. That way, they’ll make it home from the store safely without being bruised. Then, I know that if I leave it in a safe place on my counter for a day or two (depending on how green it was), it will be perfect when I’m ready for it. Yes, it takes a little planning ahead. I try to arrange to make my avocado recipes a day or two after the shopping trip.
Use freshly squeezed lime juice.
I know you can buy stuff in a bottle that says it’s “real.” Let me just say that using real lime juice (or lemon juice, if you prefer) makes all the difference! Even though there’s not much juice in the recipe, its flavour is important. I’m never happy with the bottled kind.
How long does avocado dip last?
While anything made with avocado is best enjoyed fresh, your leftovers will keep for a day in the refrigerator if well sealed.
- 1 cup Vegan Cashew Yogurt
- 2 tablespoons fresh cilantro (or basil, parsley, and/or dill)
- 1 green onion, coarsely chopped
- 2 teaspoons fresh lime juice (or lemon)
- sprinkling of black pepper
- pinch sea salt
- 1 ripe avocado, pit removed, insides scooped from shell
- FOOD PROCESSOR: Roughly chop fresh herbs in bowl of food processor. Add remaining ingredients and puree until smooth.
- BY HAND: Finely mince the fresh herbs and green onion. Mash in the avocado. Then blend all ingredients together.
Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving:Calories: 199 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 171mg Carbohydrates: 15g Fiber: 3g Sugar: 1g Protein: 5g