This easy lemon herb cauliflower dip tastes exactly like your favorite vegan ranch dip or yogurt dip. It is loaded with vegetables and perfect to spread on toast or use as a healthy dip for veggies.
- What does it taste like?
- Ingredients you'll need
- How to make it garlic free
- Tips to make the best dip
- Time-saving tips
- Can I use roasted cauliflower?
- How to store the cauliflower dip
- Great dip for crackers
- Perfect vegetable spread for sandwiches
- More vegetable spread/vegetable dip recipes
- The recipe
- Discover more recipes
What does it taste like?
I loved a good yogurt/ranch dip before eating dairy free and this vegan lemon herb cauliflower dip tastes just like it. It has a strong dill, parsley and chives flavor with a delicate lemon aftertaste. You can add more or less lemon juice according to your taste.
Ingredients you'll need
- Cauliflower is the base for this dip. Its fairly neutral taste is great to make a vegan yogurt-type dip while loading up on some veggies.
- Soaked cashews to make it super creamy.
- Fresh lemon juice for that lemon flavor. Add more lemon juice to intensify the flavor.
- Ranch/yogurt dip seasoning is the key ingredient here. Chose a seasoning mix that contains at least dill, parsley and chives. Mine also had thymes, shallots and marjoram. Supermarkets sell them under various different names (e.g., salad seasoning, yogurt dip mix, ranch seasoning). Try making your own with this recipe!
- A pinch of salt.
How to make it garlic free
This dip doesn't have any added garlic. To keep it garlic free, make sure to choose a spice mix that doesn't contain garlic powder.
Tips to make the best dip
- Make sure the cauliflower is completely cooked/defrosted. If it is still slightly hard, the dip will not blend easily.
- Wait until you cashews are completely soft to avoid a grainy texture. The best is to soak them overnight or at least 2 hours in boiling water.
- Add a splash of water if it is not blending properly. Add more if you want a thinner dip consistency or even make a salad dressing out of it.
- Use a high power blender or food processor if you want a super smooth dip. If you prefer a slightly grainy texture (which I personally love), simply pulse several times or use a less performant/low-cost blender.
- Use frozen cauliflower to avoid washing, cutting and cooking the cauliflower. All you need to do is defrost the florets according to the instructions on the package (usually cook them in boiling water or in the microwave for several minutes).
- Soak your cashews the night before to be ready to throw the ingredients in your food processor and make a delicious veggie dip in no time.
- Or soak your cashews in boiling water. If you forgot to soak your cashews, put them in a bowl with boiling water. They should be soft enough for blending after 2 hours.
Can I use roasted cauliflower?
If you have some left-over roasted cauliflower you can totally use it to make this veggie dip. You could also wash a head of cauliflower, cut in up and roast it at 180°C for approximately 30 to 40 minutes until cooked.
How to store the cauliflower dip
You can store it in the fridge for up to 5 days or freeze it. I like to freeze it in ice cube trays and put them in a zip bag when frozen. This allows you to defrost only as much as I need depending on the occasion: wether it's for dipping or simply to put on some toast.
Great dip for crackers
This vegetable spread is great as a healthy dip for veggies or crackers. It also makes the perfect vegan appetizer. Serve this dip along with other dips (try this incredible vegan buffalo dip) or hummus (my favorite is this balsamic beetroot hummus) when hosting friends and family.
Perfect vegetable spread for sandwiches
Replace butter on your sandwich with this lemon herb cauliflower spread. It will add a ton of flavor and make it healthier. You won't even notice you're eating veggies!
More vegetable spread/vegetable dip recipes
- Simple carrot and sweet potato spread/dip
- 15-minute vegan cauliflower buffalo dip/spread
- Tahini beetroot spread/dip (coming soon)
Lemon Herb Cauliflower Vegetable Spread/Dip
- 200 g frozen cauliflower
- 50 g cashew nuts soaked in boiling water for 30 min*
- ½ lemon more to taste
- 1-2 teaspoon ranch/yogurt dressing seasoning** or a salad seasoning
- 1 pinch of sea salt
- 1 splash of water
- Defrost the cauliflower according to the instructions on the package (or let it thaw in the fridge overnight). Make sure the florets are really soft before blending.
- Juice the lemon.
- Place the lemon juice and the remaining ingredients in a blender or food processor and blend until smooth. Add a splash of water if necessary.
- Transfer to a clean, air-tight glas container*** or a dipping bowl.
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