All you need to make this easy and delicious vegan dill dip is 8 ingredients and a few minutes. This recipe is dairy-free and filled with amazing flavour, plus, it pairs perfectly with your favourite chips, crackers, veggies, and pretzels...you can even use it as a simple spread for sandwiches!
Drain and press the block of tofu to get rid of any excess water. Crumble into small pieces and place in your food processor.
Add the mayonnaise, lemon juice, garlic powder, onion powder, and salt to the food processor, process until everything has combined and no chunks of tofu remains.
Add the dried dill and the dried parsley to the food processor and pulse until they have been incorpoarated into the mixture.
Scrape dip out into an airtight container, cover, and refrigerate for at least 1 hour before serving.
Stir before serving and serve cold.
Please read all of the helpful tips and info above before making this recipe.
This dip needs to be made in advance and chilled for at least 1 hour before serving, keep that in mind before starting.
If you want to use fresh herbs, replace the dried dill and dried parsley with 2 tablespoons of finely chopped fresh dill 4 teaspoons of finely chopped fresh parsley. Taste after everything has blended and if you feel it needs a little more, adjust as necessary.
A little liquid may separate from the dip after being in the refrigerator for a while. This is fine and totally normal, just give it a stir and serve.
Store dip in an airtight container in the refrigerator for up to 3 days.
Nutrition info is based 1 of 12 servings (each serving is 2 tablespoons). Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.