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Dill Bread Dip- Vegan

One of my favorite party appetizers, pre-vegan, was Dill Bread Dip, complete with a bread bowl and chipped beef. That dip – laden with mayo, sour cream, and chipped beef – not so vegan-friendly.  Well, we veganized it and, in my opinion, it tastes better! We even used the fresh dill from our CSA! This dip is oil-free and low-fat; so grab your favorite pumpernickel or rye bread and get dipping!

Dill Bread Dip

Dill Bread Dip

Dill Bread Dip

Creamy dip and bread... that is undoubtedly a winning combination - and it's vegan; oil-free, and DELICIOUS! 


  • 14 oz tofu - drained - save the liquid
  • 1/2 cup cashews, (if not using high efficiency blender - soak in warm water for 10-30 minutes -discard water)
  • 5 tablespoon apple cider vinegar
  • 1/4 cup tofu liquid, add water if needed
  • 1/8 teaspoon xantham gum (can omit, use less liquid)
  • 5 tablespoons water
  • 1 tablespoons seasoning salt
  • 1 large garlic clove, minced
  • 1/4 cup onion, minced
  • 1/4 cup minced fresh dill
  • 1 teaspoons dry parsley
  • 1-2 loaves rye and/or pumpernickel, cut into cubes for dipping


  1. In high-efficiency blender (or food processor), blend tofu, cashews, apple cider vinegar, tofu liquid, water, and xantham gum
  2. Transfer to a bowl and mix in herbs and spices
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
It is delicious right away, but letting it sit for a couple of hours intensifies the deliciousness.

Hope you enjoy this VegInspired version of our favorite appetizer! This dip pairs well with fresh veggies too!  Live VegInspired!!

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