Vegan Creamy Pistachio Dip

March 1, 2015

Here’s a new twist on a totally non-vegan dip.  I think its time we vegans get to enjoy all the tasty dips and spreads that are usually packed with garbage we don’t want to eat.  You can start with this one, because its DEEEElicious.  Not to mention, easy to make.


  • 1 1/2 Cup
    Pistachios (Unsalted/shelled)
  • 1
    Large Shallot (minced)
  • 1/4 Cup
    Champagne vinegar (you can use white wine vin if you wish, but I think the champagne is a lot nicer)
  • 1 Cup
    Vegan Mayo (Veganaise is best)
  • 2 Tablespoons
    Fresh lemon juice
  • 1
    Large garlic clove (minced)
  • 1/2 Cup
    Olive oil
  • 1 Cup
    Vegan cream cheese
  • 1 Cup
    Silk tofu
  • 1/4 Cup
    Parsley (minced)
  • 2 Tablespoons
    Taragon (minced)
  • Salt and Pepper to taste


  1. You can garnish this dip what whatever your heart desires, but I like it just the way it is. For serving, I like to dip radishes into it, or cucumber slices. And you can always go with old faithful - pita slices or crostini. Whatever you fancy!

  2. Toast your pistachios on a dry baking sheet in a hot oven (350 F) for 8 minutes. Let cool. Transfer to a food processor or blender and pulse until coarsely ground. In a small bowl, soak the shallot in the vinegar for 10 minutes and in a large bowl, whisk the mayo with the lemon juice and garlic. Gradually add the olive oil until it is thick. Drain the shallot and stir it into the mayo along with the tofu and "cream cheese". Add the parsley and tarragon, and then the pistachios. Season with salt and pepper and serve - garnished if you like! You can make this 4 hours in advance, but it is recommended that you make it as freshly as possible.

  3. Enjoy!


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