Garlicky Cauliflower Dip (Dairy Free/Vegan)

With the summer party/bbq season well underway, veggie dip are always a hit! I enjoy making recipes that everyone will enjoy ūüôā

Since I made my Cauliflower Crust Pizza, I have been really playing with cauliflower to make different recipes. I am really enjoying the versatility of it!  Being dairy free, I was getting somewhat frustrated with my options for dips. I have made Chili Cheese Dip and Bean Dip as well as flavouring my Cashew Cream several different ways. This is just a new fabulous option!!

I have made this recipe several times and several ways. This is the best dip yet!!

Garlicky Cauliflower Dip

Delicious with raw veggies or with nacho chips. ūüôā

Garlicky Cauliflower Dip (Dairy Free/ Vegan) 

Preheat oven to 400 degrees.

4 c. chopped cauliflower- about 1/2 a head of cauliflower

1/2 c. chopped onion- a medium size onion

1/3 c. olive oil

1/3 c. apple cider vinegar

1 Tbsp. mustard powder

1 Tbsp. dry basil

1/4 tsp. cayenne pepper (optional)

4 cloves garlic- chopped

1 c. cooked whitey navy beans**

3-5 Tbsp. water

sea salt to taste

Put cauliflower, onion, olive oil, mustard powder and cayenne into a two quart casserole dish and mix thoroughly.

Roast for twenty minutes. Add garlic and stir. Roast for another twenty minutes. Take out and let cool.

After cauliflower mixture has cooled put it in food processor, add beans and pulse. Add one tablespoon of water at a time to make a smooth consistency.

Garlicky Cauliflower Dip 2

Keep in a covered bowl in the fridge for up to five days. Make approximately 6 cups.

** You can use any white cooked bean.

Shared On: Allergy Free Wednesdays, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love, Swap N’ Share Sunday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not

Raw Cashew Ranch Dressing (Dairy Free)

I had missed creamy dressings very much, ranch especially. I’ve been playing with this recipe for a while and this time it turned out great. So if you’re missing ranch dressing, give it a try.

Raw Cashew Ranch Dressing

Raw Cashew Ranch Dressing (Dairy Free)

1/2 c. raw cashews

1/4 c. water

1 tsp. apple cider vinegar

1 Tbsp. lemon juice

1 tsp honey

1 Tbsp. onion-minced or 1 tsp. onion powder
1 clove garlic- minced or 1 tsp. garlic powder
1 Tbsp. dill or 1 tsp. dry dill
1 Tbsp. chives-chopped or 1 tsp. dry chives

Soak cashews in about a cup of water for a few hours or over night.
Then strain and rinse the cashews and place in magic bullet; add 1/4c water, vinegar, lemon juice, onion powder, and garlic. Puree. Put dressing into a bowl and add dill and chives, and stir.Add a little more water if it gets too thick. Will also work great as a dip.  Will keep in refrigerator for about two days.

Cashew Cream (Dairy Free)

Cashew cream is a great alternative to sour cream when following a dairy free diet.

Soak 1 c. raw cashews in 2c. water for a few hours
Strain nuts, then rinse them.
Add nuts to food processor as well as:
4 Tbsp. lemon juice
1 tsp. herbed sea salt
1/4-1/2 c. water(to desired texture)

Puree until smooth. Good used as in place of sour cream or veggie dip.
Good in refrigerator for about three days.



Use it with Fajitas or try it on top of Nachos.

Food 037


In addition to salsa.

Food 034

Bean Dip (Gluten Free/ Dairy Free)

You still want to have a yummy dip for gatherings…

So try this one. Its so healthy and it tastes great!!

Bean Dip

If you are using canned beans then you can have this dip made in five minutes. If you are starting with dry beans, then you will want to soak them the day before.


Bean Dip (Gluten Free/ Dairy Free)

1 c. cooked black beans (either rinsed from a can or soak then cook from dry)
1/4 c. red onion diced
1/4 c. green or red pepper- diced
1 Tbsp. Bragg’s apple cider vinegar
2 tsp. cumin
2 tsp. chili powder
1/2 tsp. chili pepper flakes(optional)
1/4 c. water
sea salt to taste



Mix together and let sit covered in the fridge for up to three days. Serve with crackers or corn chips.

If you’d like your dip to look a little more festive you can mix up your peppers and onions to have a red and green mix.

Chili Cheese Dip With Goat Cheese

Over the Christmas holidays I started playing with this dip. Its a play on a regular dip. The regular dip has cream cheese on the bottom, a can of chili next, and is topped with shredded cheddar cheese.

It was really quite an easy recipe as long as you have some leftover chili. I have made this with regular chili as well as vegetarian chili. Both equally as delicious.

Now I have a stash of one cup packages of chili in my freezer to be able to pull out and make this yummy, simple dip whenever we want it.

I hope you and your guests enjoy it as much as we have.

Chili Cheese Dip

Chili Cheese Dip With Goat Cheese

Preheat oven to 350 degrees.

Approx. 100 grams goat cheese
1 c. chili regular or vegetarian
1/2 c. non-dairy shredded cheese (I use Daiya cheddar)

Crumble goat cheese into the bottom of a 5 or 6 inch dish. Spread chili on top.
Sprinkle cheese on top.

Bake in the oven for about ten minutes or until bubbly. Your can also put into the microwave for approximately two minutes.

Serve with tortilla chips or crackers.

And watch it disappear!!!





So I have decided to start trying different things. I’ve now tried¬†persimmons and roasted chestnuts. I can’t say they were horrible, and¬†I wouldn’t turn them down if they were offered to me. I can say that at the moment I won’t be picking them up for myself.
I also decided that I should try¬†avocado. Yes its high in fat, but its Good for you fat. Its also high in fiber and helps to lower cholesterol. So I tried guacamole done by mashing the avocado and adding garlic and lemon juice. It was alright but again, not something I’d go out of my way to have.
At the New Years party we were at, a friend of mine Liza made it pretty much the way I’m going to be writing here. I just measured and added cumin. Done this way, I quite enjoy it. Maybe you will too…

3 avocados
2 green onions
2 cloves of garlic-minced
1 medium tomato
2 tsp. lemon juice(more if needed)
2 tsp. lime juice
1 tsp. cumin
herbed sea salt to taste

Put everything in your food processor and puree. Enjoy with crackers, nacho chips, or as a dip for raw vegetables.



Shared On: Foodie Friends Friday