Creamy Hot Broccoli Dip
This hot broccoli dip recipe is the perfect appetizer for any occasion! Holidays, Sunday football, big family dinners, etc. It’s also a great recipe to bring to potlucks! Your non-vegan friends will have absolutely no idea that this broccoli dip is totally dairy-free and vegan.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Creamy Hot Broccoli Dip
Spinach and artichoke dip was a long-time favorite appetizer of mine before I went vegan. Creamy, warm, and you kinda felt like you were eating healthy because…veggies. Ha.
And while I definitely miss that dip, and plan to make my own vegan version at some point, I wanted to do something different. Which is usually my mentality when I’m brainstorming recipes. I love to come up with unique ideas. Sometimes those ideas are a little too out there (there have been MANY recipe fails throughout my blogging years!)
But this creamy hot broccoli dip is a TOTAL winner. If you love broccoli, if you hate broccoli…you’ll probably like broccoli dip. Because even though broccoli is in the name, the creaminess that happens when you blend the other ingredients together is just heavenly.
The primary ingredients, aside from the broccoli, are vegan cream cheese and soaked cashews.
For a healthier dip option, I recommend using white beans (like cannellini beans or great northern beans) in place of the vegan cream cheese. You’ll still get that creamy texture! I really like the decadence of the cream cheese, but both methods are delicious.
Tip: Make sure to cut the broccoli into small pieces. Too big and you won’t be able to easily scoop ’em up.
Serve this vegan broccoli dip with tortilla chips, veggies like carrots and celery, crackers, and/or toasted bread (my fav!)
It’s even tasty on a bagel. Great idea to use up any leftovers! Mmmm. Appetizer and breakfast all-in-one.
More Vegan and Dairy-free Appetizer Ideas:
Creamy Hot Broccoli Dip
Ingredients
- 8 oz vegan cream cheese OR 1 cup white beans, drained
- 1 cup cashews soaked (see notes)
- 1 tbsp lemon juice
- 1 tbsp tapioca starch
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- salt to taste
- pinch of red pepper flakes optional, for a kick
- 1 1/4 cup unsweetened non-dairy milk
- 1.5 cups fresh broccoli cut into small pieces
Instructions
- Pre-heat oven to 375F degrees.
- Blend all of the ingredients, EXCEPT for the broccoli, in a blender until smooth and creamy.
- Pour the blended mixture into a baking dish. Then, mix in the broccoli.
- Top with your favorite vegan cheese if you want.
- Bake for 20-25 minutes, until the dip is getting a little golden brown.
- Serve hot with crackers, veggies, or toasted bread.
Love all your recipes! Do you have a substitute for raw cashews for individuals with cashew allergies? By the way, I made your Whole Cauliflower Roast (again) the other day and what a delicious dish. I could eat it everyday…LOL! Thank you in advance.
Thank you! I haven’t tried this, but try substituting 1 cup of white beans (like navy beans) in place of the cashews. It should work!
Hi, Portia!
I’ve seen similar requests from people on other recipes. One is to used soaked, sliced or chopped almonds, and blanch them before draining, rinsing, and adding to the blender or food processor. Another person recommended macadamias, and yet another omitted nuts altogether and used sunflower seeds (raw, unsalted). I personally haven’t tried any, since I have no problems with cashews or ANY nightshades (knock on wood), but you could Google substitutes for cashews to make vegan cheese sauce – I’ve even seen sweet potatoes, and one I HAVE tried was potatoes and carrots.
Good luck, and happy cooking!
I am brand new to a vegan lifestyle, and your ideas and recipes are inspiring to me. Thank you so much!! I look forward to continuing reading and learning about following this path.
Can this be made in advance and reheated?
Absolutely
Hi this looks great! Am wondering if I can use cornstarch or arrowroot instead of tapioca ? And if so, how much would you recommend?
Thanks!
Hi! Which cream cheese brand did you use and also which shredded cheese did you use for topping it? I’ve been trying to find good alternatives for both and could use the help! Newly vegan and want to make this for Thanksgiving!! 🙂
I used the Go Veggie cream cheese in this dip, and Trader Joe’s also has a very good brand of vegan cream cheese. The shredded cheese I used was Follow Your Heart’s vegan parmesan.
Thank you so much!! I’ll be making this, along with your cauliflower roast for Thanksgiving! I can’t wait!
Another great idea from your kitchen. thanks. wallace