Dips, Spreads, and Pates: can be made from any number of ingredients, from chick peas and tahini (like hummus!) to tempeh and vegetables and nuts or seeds. The ingredients can be blended into creamy, thick spread used for a sandwich layer, or thinned for pasta sauces or dipping veggies. Endless possibilities!
Keep scrolling for inspiration and recipes…
Victoria’s Nutrition Kitchen recipes use whole-food ingredients. They are void of refined sugars and oils. They are naturally vegan, (free of dairy and eggs), and gluten-free / celiac-friendly. I hope you enjoy them! I'd love to hear from you in the comments section.
Tart, yet sweet, Lemon Avocado Creme is a perfect vegan alternative to sour creme!
Super Green Guacamole is a delicious enhanced guac that can be kept refrigerated for at least 2-3 days. An lower fat version can be made by replacing half of the avocado with edamame beans or green peas. Leftover guacamole makes delicious pasta sauce…simply stir into hot fresh pasta.
Zesty, zippy, zingy!
BBQ Black Bean Dip is a favorite crowd pleaser I’ve served for many occasions: New Years parties, summer gatherings and every day fare. It can be used not only for a corn chip, cracker and veggie dip, but also for a delicious wrap filling.
Save Print Tempeh Pecan Pate Wraps Variations abound…change up the pecans with either walnuts, cashews or sunflower seeds. Add a teaspooon of your favorite curry powder or paste. Add chopped greens like parsley, dill or cilantro. Replace dill pickles with other...