21 posts

Smokey Vegan Cheese Dip





To celebrate my 100th post here, this recipe fittingly goes out to my beautiful husband Mitchy. It was inspired by a restaurant that we used to love going to up in Washington (If you’re ever in Spokane, it’s the Sanarac Pub). We discovered one day that they had some vegan options, and we went to try them out and absolutely fell in love. They have a whole series of smokey vegan cheese products, with a macaroni and cheese and *BU-NUUUUM* a bombin’ smokey cheese pretzel dip. 

I’m still working on the perfect vegan pretzel, and trust me that you’ll get the recipe as soon as I have it. For now, you’ll have to settle for this delicious cheese dip with some store bought pretzels or anything else that you can dip in it. We used some bread bites for most of ours. I know that I’m going to need to make some more of this dip again soon because it was un-freakin-believable, and we finished it, along with all of our bread bites, in the same day that I made it. It turned out so well, and I love how every bite reminds of those fun nights that Mitch and I would go to the pub for dinner and binge on pretzels and smokey vegan cheese.



Like a lot of my other recipes, you really can modify this dip to be exactly how you like it: a little smokier? Add more liquid smoke. A little thicker? Add more flour. A little saltier? Come on, dude. Add salt. I hope you already know that trick.

Other than those modifications, you’ll really just need to blend a few ingredients together and then heat them up on the stove and BAM the yummiest vegan cheese dip you’ve ever tasted. Dare I say it? It might be better than the kind we always had at Sanarac.

It might even be better than your mama’s classic family recipe dairy cheese dip. There’s only one way to find out.



Smokey Vegan Cheese Dip

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 1 cup raw cashews soaked overnight
  • 1 cup hot water
  • 1/4 cup nutritional yeast
  • 2 cloves garlic crushed
  • 1-2 tsp all-purpose flour
  • 2 tsp apple cider vinegar
  • 1 tsp salt to taste
  • 1 tsp pepper
  • 1/2-1 tsp liquid smoke to taste
  • 1 sprinkle ground chili pepper


  1. Soak raw cashews overnight. (For quick softening, you can also simply bring them to boil, pull them off of the stove, and let them simmer and soak for one hour)

  2. Add the cashews into your blender with the hot water, nutritional yeast, garlic, flour, vinegar, salt, pepper, and liquid smoke, and blend until very smooth.

  3. Taste test and add more salt, pepper, or liquid smoke until your desired flavor is reached.

  4. Pour smooth cheesy sauce (it should still be pretty thin) into a medium pot and stir frequently on medium heat until mixture is thick, gooey, and hot.

  5. Serve immediately with bread bites, soft pretzels, or your favorite crackers!

  6. Store leftovers in fridge for no more than 3-4 days. To reheat, simply pour it back into a pot on medium heat until the sauce is hot again.

Yogurt Fruit Dip

Alright, you’ve had your savory yogurt recipe. Now it’s time for a deliciously sweet yogurt dip to knock your socks off. As we wrap up this wonderful summer, I wanted to throw out at least one more fruity recipe for you to enjoy before all of our fruits go out of season for a while. Here I present to you a flavorful, creamy yogurt and cream cheese dip. This recipe tastes way more complicated than it really is, and party guests would never think that you could whip it up in just a few minutes!

Okay, enough of the food blogger voice. Let me just tell you about this dip. It’s dope. You only need four ingredients, and they’re all things that you can usually find in the grocery store, like the vegan cream cheese and the coconut yogurt alternative.



Once you have the cream cheese and the yogurt, you just add a little cinnamon and some sweetener of your choice. I had agave on hand so that was what I used, but maple syrup or fine cane sugar would be great as well! I love these kinds of recipes because they help me to increase my fruit intake when I’m not feeling like eating just plain fruit. I don’t mean to tempt you or anything, but the dip also goes unbelievably well in a cookie sandwich. Combine it with some salted dark chocolate chip cookies, and it’s freakin’ vegan heaven.



If you do try out this super simple combo with your next fruit platter (or cookie sandwich), please let me know what you think!

Love and peace and happiness to you 🙂


Vegan Yogurt Fruit Dip

Servings 4


  • 1 container Tofutti cream cheese or similar brand
  • 1 container vanilla vegan yogurt 5-ish oz.
  • 3 tbsp agave nectar
  • 1/2 tsp cinnamon


  1. Scoop the cream cheese into a bowl and stir it until creamy and chunks are smooth. Use a mixer to make it smoother.

  2. Add in the yogurt, agave, and cinnamon, and stir until well combined and creamy.

  3. Serve with your favorite fruits, nuts, seeds, or even cookies!

Vegan Tzatziki (Greek Yogurt Dip)

You folks ready for some rad Mediterranean dishes? Because I love Mediterranean and Greek food so much that I actually work at a Mediterranean restaurant as my day job while I’m going to college. I have hummus and falafel every damn day at work. And I still crave it. I’m craving it right now. So if you’re here with me, you better get ready to love it too.

If you already love Greek food but you aren’t vegan, you probably know tzatziki sauce pretty well. If not, it’s time to play catch-up: tzatziki (supposed to be pronounced zot-zeek-ee but is pretty widely pronounced ta-zeek-ee instead, so I just fit in by sticking to the latter) is a Greek yogurt dip made with cucumber and dill. Working at a Mediterranean restaurant, it’s one of our most commonly ordered dips, but I had been vegan for years before beginning work there, so I have never actually tried our house tzatziki. Honestly, I’ve almost completely forgotten how dairy yogurt tastes, so sometimes I will smell our yogurt dips to try to remember, and for an instance I will, but the next instance I’ll have forgotten again. Obviously things go by in my life constantly that I will never try because of their use of animal products, but tzatziki has had me curious for a long time because it seems like something I might actually enjoy in my pitas or on my salads!

So, to align with my unending quest to veganize the world, I decided to jump right in to making a vegan yogurt dip, hoping that I would finally satisfy my curiosity.



An important step in making this yogurt dip is getting a good yogurt. I still haven’t found a brand that sells vegan greek yogurt, but I imagine that the thicker, more sour yogurt would be great for this recipe. If you ever find one or make one on your own, let me know what you think. Maybe I’ll just have to make one on my own as well! Instead of any greek style yogurts, I used So Delicious‘ plain coconut yogurt, but I think that coconut’s natural sweetness made it a little sweeter than other yogurt alternatives might. For this recipe, I used two of the small containers of plain coconut yogurt (about 11 oz.) so If you want to make a little more by using the bigger container (24 oz.) for your next poppin’ vegan Mediterranean party (we all know and love those), just double the rest of the ingredients!



Once you have your yogurt down, you’ll just need to add your cucumber, dill, garlic, lemon juice, salt, and pepper, and your dip will be complete! It really is a great, refreshing dip to have with pita chips or in a classic Greek meal with rice and shredded greens. PLEASE do let me know if you try it out! I’d love to hear that I’m contributing to the vegan movement and not just making food and taking pictures of it just to sit in my room alone and write to myself 😀


5 from 1 vote

Vegan Tzatziki Dip

Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 2 containers vegan yogurt 5ish oz. each
  • 1/4 cucumber shredded
  • 1/2 squeezed lemon juice
  • 1 clove garlic minced
  • 2 tbsp fresh dill minced
  • 1 tsp salt to taste
  • 3/4-1 tsp pepper to taste


  1. Shred your cucumber, mince the garlic and the dill, and juice your lemon.

  2. Add all ingredients together in a small mixing bowl until combined. Serve cold with pita bread, pita chips, or in a wrap or salad.



If you like this recipe, check out some of my other Mediterranean creations.

Love and peace to you,


Turmeric + Herb Hummus







turmeric + herb hummus

Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 1 can chickpeas drained (keep the bean juice for other recipes!)
  • 3-6 tbsp water or juice from chickpea can
  • 3 tbsp lemon juice (one lemon)
  • 2 tbsp tahini (ground sesame seeds)
  • 1 tsp dried cilantro
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder


  1. Pour all ingredients into a blender or food processor, beginning with about 3 tbsp of the water. Blend until smooth. If the hummus is too thick, add more water. If too thin, add more chickpeas.

  2. Pour into a container and use this delicious hummus on hummus, falafels, pita bread, or any other mediterranean foods you love!

Healthy Baked Taco Dip

I know that tomorrow is a celebratory time for many people, and I made a baked taco dip for all of my fellow taco-lovers out there to help with the festivities, but unfortunately in this time of celebration, my community is also enduring a time of healing from losing a beautiful soul yesterday morning.

I was not the closest I could have been to him, and I do not feel the pain of his loss as deeply as do some of my close friends, and so I hope to serve them in their healing process and to help him survive in their memories and in the love that the community is sharing for him. Continue reading