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dip with cut vegetables

Vegan Everything but the Bagel Dip

Vegan Everything but the Bagel Dip is sure to be the star of your next party! Serve it with or chips for the ultimate appetizer or cut veggies for a healthy afternoon snack. No one will guess that’s made with hidden veggies! This easy Trader Joe’s copycat recipe is dairy-free and gluten-free.

Makes about 1½ cups. A serving size is two tablespoons.

Course Appetizer, Snack
Cuisine American
Keyword Everything but the Bagel Dip, Vegan Everything but the Bagel Dip
Prep Time 10 minutes
Cook Time 15 minutes
Yields 12 servings
Calories 52 kcal
Author Dianne

Ingredients

  • 2 cups bite-sized cauliflower florets
  • ½ cup cashews
  • 2 tablespoons lemon juice
  • 1 ½ tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon dried minced onion

Instructions

  1. Place the cauliflower and cashews in a pot with enough water to cover them plus two inches. Place the pot over medium-high heat and bring to a boil. Reduce the heat to medium low and let simmer for about 15 minutes, or until the cauliflower is fork tender.
  2. Drain the cauliflower and cashews, saving the cooking water. Allow to cool slightly.
  3. Place the cauliflower, cashews, 1/3 cup of the reserved cooking water, lemon juice, apple cider vinegar, onion powder, garlic powder, and sea salt in a blender and blend until smooth and creamy. If the mixture is too thick, add a little more of the reserved cooking water, a tablespoon at a time, until it reached the desired consistency.
  4. Transfer the mixture to a small bowl and mix in the sesame seeds, poppy seeds, minced garlic, and minced onion.

  5. Refrigerate until ready to use.