Vegan White Bean Dip
This vegan white bean dip is a savory, rich, hot dip with incredible flavor. Healthy and robust, this white bean dip can also be served as a cold dip with bread, crackers, or vegetables for dipping—skinning dipping at its best.
Servings: 6 serrvings
Calories: 112kcal
Ingredients
- 15 ounces Cannellini Beans rinsed and drained
- 3 Garlic Cloves minced
- ½ Red Onion diced
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- 2 teaspoons Vegan Worcestershire
- 1 teaspoon Hot Sauce I used Sriracha
- 2 teaspoons Paprika
Vegan buttermilk/Cashew Cream Mixture
- ¼ cup Oat Milk or plant milk of choice
- 1 Tablespoon Apple Cider Vinegar
- ¼ cup Raw Cashews or silken tofu nut-free option
- Salt and Pepper to taste
- ¼ cup Vegan Parmesan Cheese
Garnish
- ¼ cup parsley Garnish
- Toasted baguette crackers, assorted vegetables
Instructions
Vegan Buttermilk/Cashew Cream Mixture
- Add 1 Tablespoon of apple cider vinegar to ¼ cup plant milk (I used oat milk)
- Allow the mixture to sit for 10 minutes, creating vegan buttermilk.
- Add the buttermilk mixture, ¼ cup cashews, to a small cup blender. Blend until smooth; set aside.
White Bean Dip
- Preheat the oven to 350 degrees.
- Add the beans, lemon juice, lemon zest, diced red onion, minced garlic, vegan Worcestershire sauce, and paprika in a small food processor.
- Now add the cashew buttermilk mixture to the food processor.
- Pulse a few times until the mixture is combined. The mixture should be somewhat chunky, not thin.
- Add salt and pepper to taste.
- Transfer the bean mixture to an oven-safe skillet.
- Sprinkle with vegan parmesan
- Bake for 20 minutes until bubbly and golden brown on top.
- Sprinkle with parsley
- Serve with broiled baguette, vegetables, or crackers.
Video
Notes
- Do not over-pulse the white bean mixture; it should be chunky, not soupy and thin.
- You can use a blender if you don't have a food processor.
- For a richer flavor, saute the red onion and garlic before adding them to the dip.
- Prepare the dip ahead of time and refrigerate until ready to bake.
- Or, the white bean dip tastes fabulously cold as a sandwich spread.
- I also like this white bean dip recipe inside endive lettuce as a base for lettuce wraps.
- Use white bean dip as a replacement for hummus in any recipe.
- Properly stored, cooked white beans will last 3 to 5 days in the refrigerator.
Nutrition
Serving: 6g | Calories: 112kcal | Carbohydrates: 16g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 270mg | Potassium: 101mg | Fiber: 4g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg