Garbanzo-White Bean Truffle Spread


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.


Vegan Herbed Cream Cheese


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 . . .



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

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—mostly green parts)


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

This 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

My 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

This 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.

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

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

Caramelized Onion Dip

Love 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


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

Cover 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.

Remove from heat and let cool. Transfer the onions to a large cutting board and chop them up. You can also use a food processor.

In 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.

Cover and chill or put transfer to a baking dish and warm. Enjoy!

“Cheddar” and Sun-Dried Tomato Dip

Like 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

I 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!

Miso Tahini Dressing

This 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

Creamy-Apple Horseradish Dip

This is the other great recipe from my fabulous neighbor, also from the VeganChef. The apples and horseradish make a great combination and you can add more horseradish if you want more of a kick. This is great on crackers and veggies. Thanks, neighbor!


1/3 cup walnuts
4 apples, peeled and cored
2 T. lemon juice
2/3 cup plain soy yogurt
2-3 T. prepared horseradish, to taste
salt and pepper, to taste


In a non-stick skillet, place the walnuts, and cook over medium heat for 3-4 minutes or until lightly toasted and fragrant. Remove from pan and set aside to cool. Meanwhile, grate the apples into a bowl, drizzle them with the lemon juice, and toss well to prevent the apples from turning brown. When the walnuts are cool, place them in a blender or food processor, and finely grind them. Add the walnuts and remaining ingredients to the grated apple and stir well to combine. Taste, season with a little salt and pepper, and add more horseradish if desired. Transfer the dip to a glass bowl. Serve with crackers, chips, sliced bread, or an assortment of raw vegetables.

Yield: 2 Cups

Spinach Dip

A friend shared this recipe with me several years ago and it’s a classic. I like to hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that’s optional.


1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)

1 can water chestnuts, chopped

1 C Tofutti sour cream

1 C Veganaise

1-1.8oz packet dried leek soup mix

Round sourdough loaf (optional)


Thaw spinach. If it is watery, place in a fine mesh strainer and press down until most of the water is squeezed out. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

Three-Bean Dip

This is a great dip, but at first, I thought it was a little bland, so I added about a cup of diced (food processed) black olives and it was just what this dip needed! I think a diced up roasted red pepper or two would be yummy too. Great for crackers, sour dough squares or even on celery and other veggies.


1 garlic clove, crushed
1 Tbs chopped green onion
1 C canned Great Northern or other white beans, drained and rinsed
1 C canned chickpeas, drained and rinsed
1 C cooked shelled edamame (I steamed them for a few minutes)
1 Tbs lemon juice
Salt and pepper
1 C finely diced black olives


In a food processor, process the garlic and green onions until minced. Add the beans, chickpeas, edamame, lemon juice , olives (if using) and salt and black pepper to taste and process until smooth.
Transfer to a medium bowl and serve right away or cover and refrigerate for 1  hour. Will keep for 3 days if stored properly. Enjoy!

Recipe source: 1000 Vegan Recipes

Queso is Back!!

Finally! I have found a queso I can eat!! You’d never know this is dairy-free! It makes about 4 cups, so it’s perfect for a get together.


1 Tbs olive oil
1/2 C minced onion (I just chopped them really fine)
1/4 C oat flour or finely ground old fashioned oats ( I ground the oats)
2 Tbs Tahini
1/2 nutritional yeast flakes
1/3 C soy milk
1 tsp maple syrup
1 (14.5 oz) can diced tomatoes, drained
1 (4oz) can diced green chilies, drained (I diced up half a large Anaheim pepper)
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/2 tsp salt
1 1/2 Tbs lemon juice


In a large saucepan, heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the oat flour, tahini, nutritional yeast, soy milk and maple syrup. Stir in the tomatoes and mix well. Lower heat and cook, stirring constantly. When mixture starts to bubble, add the chilies, chili powder, paprika, cumin, cayenne and salt. Continue to cook, stirring for about 10 mins. Stir in lemon juice. The recipe recommends adding more soy milk if it is too thick, but I added 1/2C Tofutti sour cream, because, well, I just love that stuff and it made it very creamy and delish! I also transferred it to my electric fondue pot to keep warm. Love it! Hope you enjoy it!

Recipe Source: 1000 Vegan Recipes

Party Cheese Ball

I can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most.  I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is probably one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball).


12-oz Tofutti cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped


Combine softened cream cheese and cheddar. I used my food processor, but with the dough blade, just to blend them. Add remaining ingredients except walnuts and mix well. Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball)!

NOTE: Keep in mind that Rice cheese does have traces of casein.