Garbanzo-White Bean Truffle Spread

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

Vegan Herbed Cream Cheese

Vegan Herbed Cream Cheese -- Epicurean Vegan

I think non vegans would find it pretty hard to know this is nondairy. (And when is it not fun to fool omnivores)? This is a Tofutti cream cheese-based dip/spread, but you could easily reverse the ratio of cream cheese and sour cream in this recipe and make it a sour cream-based one. It works great as a dip, dolloped on a baked potato, cracker spread, bagel topper, or sandwich condiment. It was ideal for veggie wraps . . .

Veggie Wraps -- Epicurean Vegan


12-oz container of Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1 Tbs dried minced onion
1 tsp salt
2 large green onion, sliced
1 Tbs lemon juice


Combine all of the ingredients in a food processor and blend until smooth. Store in an airtight container and keep chilled until using. Enjoy!

White Bean Truffle Spread

White Bean Truffle Spread -- Epicurean Vegan

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!

1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

White Bean Crock Cheez

White Bean Crock Cheez -- Epicurean VeganThis cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

Edamame Hummus

Edamame Hummus -- Epicurean VeganMy wonderful friend and neighbor brought this over to me. We are both foodies and even though she’s not vegan, she always whips up amazing vegan creations for me to try. This hummus is full of flavor and is great with veggies, chips, crackers, etc. A refreshing summer dip!

2 C edamame
2-3 garlic cloves
2-3 lemons, juice and zest reserved
1/3 C tahini
5/8 C olive oil
1/2 avocado, peeled and pitted
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground coriander
1/16 tsp cayenne
1/2 tsp agave

Using a food processor, blend edamame, garlic, lemon juice, lemon zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and puree until smooth. Enjoy!

Recipe: Edible Front Range

Chickpea Havarti Spread

Chickpea Havarti Spread  -- Epicurean VeganThis spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Chickpea Havarti Spread  -- Epicurean Vegan

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Chickpea Havarti Spread  -- Epicurean Vegan

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Caramelized Onion Dip

Caramelized Onion Dip -- Epicurean VeganLove onions? You’ll love this dip. Caramelizing the onions brings out a rich sweetness in them and are ideal for a dip—served hot or cold. Serve with potato chips, veggies or crackers.

2 lbs yellow onions (about 3 large onions) sliced thin
Salt and pepper, to taste
1 tsp sugar
3 Tbs Earth Balance
1 Tbs olive oil
6 cloves garlic, minced
8-oz Tofutti cream cheese
1/2 C Vegenaise
3/4 C Tofutti sour cream
1/8 tsp nutmeg
1 tsp Worcestershire sauce
2 Tbs fresh thyme, chopped

Caramelized Onion Dip -- Epicurean Vegan

Over medium heat, melt the Earth Balance in a large skillet. Add the onions and sprinkle with salt and pepper.

Caramelized Onion Dip -- Epicurean VeganCover and cook for about 12 minutes, then stir in the sugar and increase the heat. Cover and continue to cook another 20 minutes, or until the onions are browned and caramel-y.

Caramelized Onion Dip -- Epicurean VeganRemove from heat and let cool. Transfer the onions to a large cutting board and chop them up. You can also use a food processor.

Caramelized Onion Dip -- Epicurean VeganIn a small saute pan, heat the oil and garlic until the garlic begins to brown, then remove from the heat. In a large bowl, combine the cream cheese, Vegenaise, sour cream, nutmeg, garlic, and Worcestershire sauce. Stir in the onions and thyme. Puree half of the dip, then stir back  into the other half.

Caramelized Onion Dip -- Epicurean VeganCover and chill or put transfer to a baking dish and warm. Enjoy!

“Cheddar” and Sun-Dried Tomato Dip

"Cheddar" and Sun-Dried Tomato Dip -- Epicurean VeganLike the Party Cheese Ball, people will not be able to tell this is vegan! I love this dip and I guarantee, so will your guests (that is, if you don’t eat it all yourself)!

4 oz Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 C plain soy yogurt
2 C vegan cheddar, shredded (Daiya brand)
2 large garlic cloves, minced
4 scallions, sliced thin
8 (I recommend 10-12) oil-packed sun-dried tomato halves, drained and minced
Dash of salt

Stir together cream cheese, sour cream, and yogurt in a medium bowl. Stir in the cheddar, garlic, scallions,  tomatoes, and salt. Transfer to a serving dish and serve with crackers, chips and veggies. Enjoy!

Recipe: adapted from Beyond the Moon Cookbook

Edamame Guacamole

Edamame Guacamole -- Epicurean VeganI think I may have just replaced my favorite guacamole . . . well, maybe I won’t go that far, but this is pretty darn delish. The addition of edamame is ideal–for taste and for the fact that there are 16 grams of protein per cup of these cute, little soybeans. This is great for dipping or for using as a sandwich condiment . . . or grab a spoon and start eating—I won’t judge! :)

1 C edamame, thawed if frozen
1 avocado, peeled, pitted and chopped
1/3 C white onion, chopped
1/8 C lime juice (you may need a little more for thinning the dip)
1 C packed fresh cilantro leaves
1/2 tsp garlic salt

Throw it all in the food processor! That’s about it. You can add more lime juice if it’s too thick. Enjoy!

Edamame Guacamole -- Epicurean Vegan

Miso Tahini Dressing

Miso Tahini Dressing -- Epicurean VeganThis dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make.

1/4 C white, sweet miso
1/4 C tahini
1/3 C or more warm water

In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!

Recipe source: Veganomicon