Zesty Silken Tofu Dip for veggies, Crackers, and More

A bowl of tofu dip with a carrot dipping out a portion surrounded by various veggies.

Zesty Silken Tofu Dip for veggies, Crackers, and More

Course: Appetizer, Snack

Cuisine: American

Diet: Vegan

Keyword: silken tofu dip, vegan tofu dip

Prep Time: 5

soaking time for cashews and date: 30

Total Time: 35

Servings:

Calories: 94kcal

Author: Cindy Rainey

Indulge in a taste sensation with our Zesty Tofu Veggie Dip! Silken tofu and smooth cashews blend into a creamy base, while zesty notes of lemon, apple cider vinegar, Dijon mustard, and a Medjool date provide a tantalizing twist. This dip isn't just delicious – it's a protein-packed, plant-based delight that elevates your veggie snacking to a whole new level. Perfect for parties, gatherings, or a simple afternoon treat.

Print Recipe

Equipment

high-speed blender or food processor

Ingredients

1/2 cup raw cashews soaked for a few hours or boiled until soft
1 Medjool date pitted
7 ounces silken tofu
3 Tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon white miso paste
1 cloves garlic peeled and lightly chopped
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
optional chopped fresh herbs such as chives, parsley, or dill for garnish

Instructions

Soak the cashews and pitted Medjool date in hot water. If you are using a high-speed blender (like a Vitamix) then you can soak for only 30 minutes. If you are using a standard blender then soak for two hours, changing the hot water every thirty minutes.
Drain and discard the soaking water.
Open the silken tofu and drain the excess liquid.
Chop the garlic and the fresh herbs.
In a blender or food processor, combine the silken tofu, soaked cashews, Medjool date, nutritional yeast, lemon juice, apple cider vinegar, miso paste, garlic, Dijon mustard, onion powder, and salt and pepper.
1/2 cup raw cashews, 1 Medjool date, 7 ounces silken tofu, 3 Tablespoons nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon white miso paste, 1 cloves garlic, 1 teaspoon Dijon mustard, 1/2 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
Blend the mixture until smooth and creamy. Scrape down the sides if necessary.
Taste and season the dip with more salt and pepper according to your preference. Blend again to incorporate.
Transfer the dip to a serving bowl. Cooling in the fridge for 30 minutes will enhance the flavor. Use within one week of making.
Garnish the dip with chopped fresh herbs for an extra burst of flavor and a touch of color.

Notes

Serve the tangy tofu veggie dip with a variety of fresh vegetables, such as carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes.

Wondering what to do with the remaining block of silken tofu? Consider using it in one of these vegan recipes:

Nutrition