Vegan Roasted Garlic & Herb Cheesy Spreadable Dip

I could eat this whole “”Vegan Roasted Garlic Herb Cheesy Spreadable Dip” all by myself. It is so fantastic. This is one of my absolute favorite cheese like dips, and it is perfect for the Holiday Season! You can make this look festive and fun, get the family involved. I have included pictures of several suggestions for how to serve this. Hope you like this as much as I do.


1 cup cashews, soaked overnight

5 garlic cloves, peeled

3 tablespoons fresh lemon juice

3 tablespoons coconut milk

1 tablespoon nutritional yeast flakes

3/4 teaspoon salt

1/4 cup chopped fresh herbs (suggestion: 1 tablespoon finely chopped rosemary, 1 1/2 tablespoon finely chopped chives, 1 1/2 tablespoon finely chopped dill)



Preheat oven to 350 F

To roast the garlic, wrap the garlic cloves in foil, drizzle with a little olive oil, and roast in the oven (on a tray) for 25 minutes

Drain and rinse the soaked cashews and add them to a food processor.  Pulse them into a chunky mixture, then add the lemon juice and coconut milk.   Blend until a smooth consistency.  Add the yeast flakes, salt, and roasted garlic.   Process until well combined.  Next add the fresh herbs and pulse a few times to incorporate, being careful not to blend so much that it changes the color.

Line a bowl with cheese cloth and pour in the cheese mixture.  Tie the top with a rubber band or string and cover the bowl with plastic wrap.  Chill in the fridge overnight.

Serve as is, or decorate with fresh pomegranate seeds, sliced almonds, or fresh herbs.  Serve with crackers, toast, or rolls!  Enjoy!



6 Replies to "Vegan Roasted Garlic & Herb Cheesy Spreadable Dip"

  • comment-avatar
    December 5, 2017 (5:08 pm)

    How far in advance can you make this?

    • comment-avatar
      December 18, 2017 (2:28 pm)

      It lasts well for at least one week! Happy Holidays!

  • comment-avatar
    December 31, 2017 (11:02 am)

    Made this today for our New Year’s party, can’t wait to taste it!

    • comment-avatar
      January 4, 2018 (11:12 am)

      Thank you so much for your comment! Hope you enjoyed the recipe! 😃

  • comment-avatar
    January 14, 2018 (7:55 am)

    Hi Chef Ani,
    When you use coconut milk, is it from a can or from the refrigerated section in a carton?
    Any special brands you like?

    • comment-avatar
      January 17, 2018 (7:22 pm)

      Hi Kris! For this recipe I like to use the Thai Kitchen Brand coconut milk in a can. Thank you for your question.😃

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