This vegan carrot dip with chilis has the most incredible flavour. The sweetness of carrots blends perfectly with the slight spice of the chili flakes to make this a dip that will please anyone. It's so easy to make in just a few minutes and this healthy dip is also dairy free, gluten free, paleo and vegan.
Why you will love this recipe:
- This plant based carrot dip recipe has such a unique flavour with the sweetness from the carrots and the slight spice from the crushed chilis.
- It is quick and easy to make and only takes a couple minutes to prepare.
- It's loaded with healthy ingredients like carrots, ginger, lemon juice and cashews.
- This recipe is dairy free, gluten free, paleo, Whole30, and vegan, so no matter what your food restrictions or food allergies you should be able to enjoy this carrot spread.
- This dairy free carrot dip pairs well with raw vegetables, crackers, chips or bread.
- This dip is like a carrot hummus, but instead of being made with chickpeas it uses cashews instead.
- The smooth texture of this dip makes it great to use as a spread for sandwiches or even burgers.
- It's the perfect dip to serve as an appetizer at parties and it's one that I bring to events on a regular basis.
If you love healthy dips you will also love my dill pickle dip and roasted red pepper dip!
Taste and texture:
This carrot dip is smooth, thick and creamy. The sweetness of the carrots blends perfectly with the slight spice of the chilli flakes to give it such a delicious flavour. But don't worry, this dip is not spicy. It really is the best carrot dip.
Key Ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the end of the post.
- Raw Carrots - the base of this delicious dip is raw carrots. One great thing about this dip is that it doesn't use roasted carrots which makes it even faster and easier to make compared to roasted carrot dip recipes.
- Onion - you can use any type of onion that you like for this healthy dip recipe 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.
- Fresh ginger - for more delicious flavour and just a little spice. Ginger is also extremely healthy and a well known anti-inflammatory ingredient.
- Raw Cashews - the base of this creamy carrot dip. I recommend using raw cashews rather than roasted cashews. Cashews are used instead of white beans which are more commonly used in vegan dips, but cashews are sweeter in flavour giving this dip an even better taste!
- Garlic infused olive oil - to add more flavour and creaminess. Don't worry, if you don't have garlic infused olive oil I have included options for using fresh garlic cloves and olive oil instead.
- Crushed chili flakes/ peppers - to add the perfect amount of spice to this dip that combines beautifully with the sweetness of the carrots. Don't worry, you will only use a little bit so the dip doesn't turn out spicy.
- Fresh lemon juice - this adds even more delicious flavour to this creamy dip. Instead of lemon juice you could use apple cider vinegar.
- Sea salt - this helps enhance all the different flavours of this delicious dip.
How to make this recipe:
Step one:
First, chop all the ingredients and then place the chopped carrot and the other hummus ingredients into your food processor.
Step two:
Then blend all the ingredients together until you have the smoothest possible texture.
Tips and variations:
- If you want to amp up the heat feel free to add extra crushed chili peppers, some black pepper or a bit of chili powder.
- You can substitute the olive oil for avocado oil.
- Add a bit of fresh turmeric for even more anti-inflammatory and health promoting properties.
- You could add other sorts of spices such as ground cumin, smoked paprika or other fresh herbs to give this dip a different flavour.
- For a little more citrus flavour add a tablespoon of lemon zest in addition to the lemon juice.
- You can use any type of onion that you like to make this dip including white onion, yellow onion, sweet onion or green onion. Just note that if you use green onion the tip will turn out yellow rather than orange.
- I have not tried making this dip in a regular blender. I don't think it would work out but if you try it and it works please let me know.
How to serve:
When ready to serve this vegetable dip transfer dip to a small bowl or serving bowl. It can be served cold or at room temperature. This smooth dip can be served with many different foods including your favourite cracker, raw vegetables such as carrot sticks, celery sticks, cucumber slices, or peas, a good bread, homemade pita chips, seeded crackers or other chips. You can also add a drizzle of olive oil to the dip before serving to make it even more creamy.
You can also use this creamy dip as a sandwich spread or burger spread. I love serving it as an appetizer at parties and it also makes a great snack or afternoon snack.
How to store:
Store this dip in the fridge in an airtight container for up to 7 days. 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 its smooth.
Frequently asked questions:
That’s okay! You can just substitute regular olive oil and one minced clove of garlic instead.
I would recommend using pine nuts or sunflower seeds instead (just note the taste will be a little different).
Crushed chili flakes are usually found in the asian or oriental section of the grocery store.
Yes it is! This carrot dip is made with plant based ingredients and is safe for vegans to eat.
No! Despite having chili flakes in it, this is not a spicy carrot dip recipe.
Other recipes you will love:
- Whole30 Cilantro Lime Dressing
- Vegan Sour Cream
- Vegan hummus
- Roasted Red Pepper and Parsnip Dip
- Chocolate Covered Pecans
- Paleo Brownies with Caramel
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Carrot Dip with Chilis
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 simply substitute regular olive oil and 1 clove of garlic.
- If you want to increase the spiciness feel free to add extra crushed chili peppers.
- You can use avocado oil instead of olive oil.
- 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.
Raia
What a fun dip! Great for after school snacks. 🙂
Jean
What a creative and yummy recipe! We love carrots around here, so I'm going to have to make this.
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!
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!
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!
paleoglutenfreeguy
I loooove all the spices you add here. They make this so irresistable.
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!!
Judy Purcell
Love the creative ideas for all the garden veggies right now. Simple and delicious!
Elizabeth
Delicious dip! I just love this recipe! Very popular at our house. A new favourite!