Quick to make and full of flavour: This gluten-free, creamy vegan leek dip makes the perfect spread for your favorite crusty bread.
It's fall - my favorite season! Apart from pumpkin there are plenty of other delicious vegetables coming in season now, incluing brussels sprouts, parsnips and - of course - leeks! Leeks are so flavourful and versatile - think of soups, vegan quiches, salads, casseroles.
For this recipe I used leeks in a dip and what can I say - Bingo! This vegan leek dip turned out super delicious. It's warm, creamy and flavorful - great on bread or as a dip for your favorite crackers.
How To Clean Leeks
Leeks are a notoriously dirty vegetables so make sure to clean them properly otherwise you may end up with a sandy dip.
- Place leeks on a cutting board. Cut off the roots and the tough, dark green ends and discard. Then slice the leeks lengthwise.
- Slice the leeks into half moons.
- Wash the sliced leeks in a colander under cold water, letting the water wash the dirt out. Alternatively, place the chopped leeks into a bowl filled with cold water. With your hands move the leeks around and dislodge any dirt or sand.
How To Serve The Leek Dip
This creamy vegan leek dip tastes best served warm on a slice of sourdough or wholegarin bread. Or make it a sandwich for on-the-go!
You can also use it as a dip for your favorite crackers and serve it as a tasty appetizer.
It's also a great addition to Buddha bowls with a hearty grain and your favorite fall vegetables, like roasted pumpkin.
It even tastes wonderful cold if you are not a fan of warm dips.
More Hearty Fall-Inspired Recipes
I hope you’ll give this vegan leek dip a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
PrintRecipe
Creamy Vegan Leek Dip
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
Description
Quick to make and full of flavour: This gluten-free, creamy vegan leek dip makes the perfect spread for your favorite crusty bread.
Ingredients
- 2 large leeks
- 2 large garlic cloves
- 1 ¼ cup plant milk, unsweetened
- ½ cup nutritional yeast
- ¼ cup cashews, soaked
- ¼ cup pine nuts or more cashews, soaked
- ½ tsp salt
- ⅛ - ¼ teaspoon nutmeg
- Freshly ground black pepper
- (Gluten-free) bread crumbs for topping (optional)
Instructions
- Preheat the oven to 180 °C (350 °F).
- Cut the leeks into thin rings and wash thoroughly. (See instructions on how to clean leeks)
- Mince the garlic and sauté together with the drained leeks, salt, and some pepper in a pan until the leeks have softened, about 4-5 min.
- Drain the cashews and pine nuts. Blend with the remaining ingredients until creamy and add to the pan. Stir well, add more salt if needed and take it off the stove.
- Pour the dip into a small casserole dish, top with bread crumbs and bake in the pre-heated oven for 20-25 min until the dip looks slightly browned.
- Let the dip cool a few minutes and serve it warm. You can also place it in the fridge for a few hours and serve it cold.
Notes
The recipe equals about 3-4 servings so feel free to double or even triple the ingredients in case you have more mouths to feed. Just keep in mind that you might have to increase the baking time a bit.
This post is also available in German (Deutsch).
Dannelle MacKinnon says
Just made this to accompany a charcuterie board. I'll serve it with baguette rounds. Its delicious!!!!
Melanie J says
Thanks so much, Dannelle. So happy you enjoyed it!
Gluten free, soy free, dairy free for my baby says
Are your cashews raw?
Melanie J says
I just buy natural unroasted cashews, not sure if that's "raw quality".