This is the best vegan carrot dip! The sweetness of carrots blends perfectly with the slight spice of chili flakes to give it such a great taste. It's so easy to make in just a few minutes and this healthy dip is also dairy-free, gluten-free, and paleo.
Dips like homemade hummus and vegan spinach and artichoke dip are some of my favourite foods to serve to guests and help add more flavour to meals which is why I can't wait for you to try the healthy carrot dip recipe I am sharing with you today.
Table of Contents
Why you will love this dip:
- The taste! This vegan carrot dip has such a unique flavour with the sweetness from the carrots and the slight spice from the crushed chili flakes.
- It is quick and easy to make and only takes a few minutes to prepare. Plus you don't need to roast the carrots which makes it way easier than most carrot dip recipes.
- Besides being vegan this dip is also healthy, plant based, dairy-free, gluten-free, paleo, Whole30, and has no added sugar.
If you love healthy dips and sauces you will also love my dill pickle dip, dairy-free sour cream and healthy roasted red pepper dip!
Ingredients:
For the exact measurements refer to the recipe card later in the post.
Jump to the Recipe Card.
- Produce: raw carrots, onion, and fresh ginger. You can use any type of onion that you like including white onion, yellow onion, sweet onion or green onion. Just note that if you use green onion the dip will turn out yellow rather than orange in colour.
- Raw cashews - be sure to use raw cashews rather than roasted cashews.
- Garlic infused olive oil - you can swap this for olive oil and garlic cloves if you don't have this type of oil.
- Seasonings and spices - crushed chili flakes/ peppers and sea salt.
- Fresh lemon juice - instead of lemon juice you could use apple cider vinegar.
Recipe variations and add ins:
- If you want to amp up the heat: add extra crushed chili peppers, some black pepper, or a bit of chili powder.
- You can substitute the olive oil for avocado oil.
- If you don't have garlic infused olive oil: substitute regular olive oil and one minced clove of garlic instead.
- You could add other spices such as ground cumin or smoked paprika to give this dip a different flavour.
- To make this vegan carrot dip nut free: swap the cashews for cooked chickpeas to turn this into vegan carrot hummus.
How to make vegan carrot dip:
Step 1
Chop all the ingredients and place them into your food processor.
Step 2
Blend all the ingredients together until the dip has the texture you like. Then transfer it to a bowl and serve!
Top tips:
- If you like a thinner texture: add an extra 2-3 tablespoons of olive oil to the recipe.
- I have tried making this dip in a blender rather than a food processor and it doesn't work as well.
- Serving ideas: this dip goes well with crackers, chips, pita bread and raw vegetables, and it also makes a great spread for sandwiches, burgers or wraps.
- When you refrigerate this dip it will become more firm. Simply add a bit more olive oil or avocado oil and blend it again until it's smooth before serving again.
Vegan carrot dip FAQs:
That’s okay! You can just substitute regular olive oil and one minced clove of garlic instead.
Crushed chili flakes are usually found in the asian or oriental section of the grocery store.
No! Despite having chili flakes in it, this is not a spicy carrot dip recipe.
No it's not.
Store any leftover vegan carrot dip in the fridge in an airtight container for up to 7 days.
Other vegan recipes you will love:
Recipe
Vegan Carrot Dip
Equipment
Ingredients
- 1 1/2 cups chopped carrots
- 1 cup raw cashews
- 1/3 cup chopped onion (you can use any type of onion you prefer)
- 1/4 cup olive oil
- 1/4 cup garlic infused olive oil
- 1/4 cup fresh lemon juice
- 1 1cm x 1cm piece of fresh ginger (peeled and chopped)
- 1/2 teaspoon crushed chili peppers
- 1/2 teaspoon sea salt (or more to taste)
Instructions
- Place all the ingredients into your food processor.
- Process until smooth.
- Serve and enjoy!
Notes
- If you don't have garlic infused olive oil substitute regular olive oil and 1 clove of garlic.
- You can store this dip in the fridge for up to a week. Note that it will become more firm in the fridge so you may want to add a bit more olive oil and process it again in the food processor.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Elizabeth
Delicious dip! I just love this recipe! Very popular at our house. A new favourite!
Judy Purcell
Love the creative ideas for all the garden veggies right now. Simple and delicious!
Katherine | Love In My Oven
I've never thought to make a dip with carrots before, but it looks great. I also love the addition of the chili!!
paleoglutenfreeguy
I loooove all the spices you add here. They make this so irresistable.
heather@easyketodishes.com
I love that you can switch this up! This looks like a great way to get my son to eat more carrots! He loves spicy foods!
Joni Gomes
I love carrots and use them to scoop the dips (instead of chips) but I have never thought to put them IN the dip!! Such a great idea and great for eye health!
ChihYu
I love the versatility of this dip! Not just for finger foods or meat toppings - it would also work in a wrap or sandwich!
Jean
What a creative and yummy recipe! We love carrots around here, so I'm going to have to make this.
Raia
What a fun dip! Great for after school snacks. 🙂