Creamy Vegan Almond Dip (8-Ingredients)

Name: Creamy Vegan Almond Dip (8 Ingredients)
Total time: 10 min
Ingredients: 1 cup raw almonds, soaked and drained; 6 tablespoons veggie stock (more as needed); ¼ cup nutritional yeast; 3 tablespoons extra virgin olive oil; 2 tablespoons coconut aminos; 2 tablespoons apple cider vinegar; 2 garlic cloves, peeled; 1 tablespoon shallot, peeled ((half of a small shallot or so))

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This Creamy Vegan Almond Dip is delicious, dairy-free, and made with just 8 simple ingredients, making it an easy and healthy addition to your snack or appetizer spread. Perfect for dipping fresh veggies or spreading on crackers, this creamy almond dip is packed with flavor and ready in minutes.

A bowl of the almond dip served with crackers.

Spotlight on This Creamy Vegan Almond Dip

It’s even better than “Bitchin’ Sauce”. In my opinion, this vegan dip is creamier, heartier, and more flavorful than “Bitchin’ Sauce”. I’ll let you be the judge but I am pretty sure I know how you will feel. So skip the store-bought dip next time and make the best almond dip.

It’s protein-packed. Thanks to almonds and nutritional yeast, this creamy dip is especially perfect if you are into plant-based eating. There is 5 grams of protein per serving which makes it a healthy dip choice.

It’s easy to make. Make this simple dip in the blender in under 10 minutes. Simply throw all of the ingredients into the food processor, blend, and you are all set. Although I do like to chill the dip before serving, that’s up to you.

It’s a delicious appetizer. Place some cut-up veggie sticks and crackers onto a platter with a small bowl of this creamy vegan almond dip and get ready to wow your guests. This is truly one of the best dips I have ever made. Let’s see if you agree.

Frequently Asked Questions

Can I replace the almonds with another type of nut? No, I do not recommend switching out the almonds as this dip uses almonds as the base. As well as other nuts may provide a different texture. Hence this is an almond dip recipe, meaning almonds are the star of the show!

Is this dip best chilled or can I serve it right away? I have found that I prefer chilling the dip for about an hour before serving. You can certainly enjoy it right away, however.

Can I freeze this dip? I do not recommend freezing the dip. Enjoy the almond dip within 5 days from the fridge.

How to Serve This Dip?

There are lots of ways to serve this dip, but here are a few of my favorite ways.

One of my favorite ways to enjoy this almond-based dip is with veggie sticks. Specifically, red bell pepper and cucumber are my favorite veggies to dip into this appetizer.

I also recommend spreading it onto crackers or dipping mini pretzels into it. There’s nothing like crackers and dip, am I right?

It is the perfect addition to a lunch wrap. Add a layer of this salmon dip, along with thinly sliced veggies, vegan cheese, and greens.

Up your sandwich game and use this dip as a sandwich spread. There’s just so much flavor in just a little bit of this dip.

The Ingredients

Raw almonds: You will want to make sure your organic unsalted almonds have been soaking in room temperature water for at least eight hours or in hot water for 2 hours. This is what makes this dip creamy. Do not skip this step.

Nutritional yeast: This delicious vegan cheese substitute adds a wonderful savory flavor to this dip. Not to mention it’s a complete protein, adding even more wholesome goodness to this already perfect dip.

Olive oil: Grab a bottle of high-quality extra virgin olive oil to add to this dip. You can also use avocado oil, if needed.

ACV: Apple cider vinegar brings a nice tangy flavor to this dip. It also has great health benefits, which is another reason why this dip is so dang healthy!

Coconut aminos: I don’t know about you but I love the naturally sweet flavor of coconut aminos. While you can use soy sauce instead, I highly recommend using coconut aminos!

Veggie stock: While you can certainly use filtered water to turn this dip from thick to creamy, I love the way veggie stock adds to the flavor and I highly recommend it!

Garlic: Use two fresh garlic cloves instead of garlic powder. I love the spice and extra flavor that garlic adds to this delicious appetizer.

Shallot: You will only need a small amount but it will pack on the flavor. There’s nothing like the bold flavor of a shallot, especially in this dip. I recommend fresh shallot instead of using onion powder.

Holding a cracker with the almond dip spread on top.

The Instructions

Step one: Make sure the almonds have been soaked in filtered water. I recommend soaking them overnight and in the fridge. Otherwise, 10 hours will work, or place them in hot water for about 2 hours. Do not skip this step.

Step two: Drain the almonds and then add all of the ingredients to a blender. Blend for 1-2 minutes, stopping and scraping down the sides a few times. I also like to use my tamper to help the thick ingredients blend up better. Note: Add additional veggie stock, 1 tablespoon at a time if the dip is too thick.

All of the ingredients in a blender, ready to be blended.

Step three: Transfer to a small dip bowl, place plastic wrap over top, and chill in the fridge for about 1-2 hours before serving.

How to Store This Dip

Place the leftover dip into an airtight container and in the fridge for up to 5 days.

TIps + Modifications

You can replace coconut aminos with soy sauce however, I recommend using coconut aminos for the natural sweetness.

Make sure that you have soaked your almonds.

I recommend using a high-speed blender over a food processor. While you still can use a food processor, a blender will make it extra creamy!

Taking a scoop of the almond dip to spread onto a cracker.

Other Vegan Dips to Try

Easy Fresh Herb and White Bean Dip

The Best Walnut Spread and Dip

Easy Veggie-Loaded 7-Layer Appetizer Cups

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