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All you need are five simple ingredients to make this tasty vegan bean dip! It mixes up in just 20 minutes and makes a tasty treat everyone will love to dip into. White bean dip is perfect for game day, movie night, simple lunches and so much more!
Bean dips are one of those all-purpose dishes that work when eating plant-based meals! Serve it up as a dip with your favorite dippers such as pita chips, homemade vegan crackers, and more!
But it also works as a spread you can add to bread (instead of vegan butter) to make a tasty breakfast toast, or a great protein-based spread to add to sandwiches of all flavors!
If you enjoy this vegan white bean dip you might also enjoy this curry white bean dip or chipotle white bean dip.
Why This Recipe Works
- Only five ingredients.
- Takes only twenty minutes to make.
- Budget-friendly homemade bean dip.
- Perfect for meal prep.
What Goes Into This Recipe
Five easy ingredients are all you need to make a batch of this vegan cannellini bean dip recipe.
- Raw almonds: Gives the dip a unique flavor!
- Olive oil: The perfect healthy oil for making this recipe.
- Garlic: Fresh garlic cloves are definitely the best option for flavor!
- Rosemary: A slightly woody herb that adds tons of flavor to the dip.
- Cannellini beans: Perfect for blending up to a creamy white bean dip.
How To Make Vegan Bean Dip
- 1) Toast the almonds in a skillet over medium-high heat until they begin to brown. Shake the pan constantly to prevent burning. When ready, set them aside.
- 2) Heat the olive oil in a skillet over medium-high heat. Add the garlic and rosemary, and saute until fragrant.
- 3) Add the almonds to a food processor or blender and blend until it becomes nearly a powder, then add the garlic mixture. If it’s not creamy enough, add 1 to 2 tablespoons of water.
Expert Tips
- Make sure to drain and rinse the beans before adding them in!
- Use fresh rosemary and fresh garlic for the best flavor.
- A blender or food processor works best for making a creamy white bean dip.
- Store in a jar or airtight container for up to five days in the refrigerator.
- Versatile bean spread! You can use it like hummus or as a dip – try layering it in tomato-topped bruschetta, or use it as a spread for sandwiches.
FAQs
If you can’t find cannellini you can use another white bean such as northern beans, canary beans, or navy beans. Pinto beans will work also work well as its mild in flavor though their color is a bit darker.
Yes, you can! Extend the shelf life of your bean dip by freezing it for up to three months in an airtight container. Allow it to thaw out and remix before serving.
How to Serve
This vegan bean dip is great for groups so serve it up for any game day gathering, movie night, or backyard party! It’s also handy for meals during the week. Here are some ways to use it:
- Add it to any sandwich as a spread instead of vegan mayo! Then pile on your favorite veggies.
- Spread it on tortillas for a quick snack to serve with guacamole and salsa.
- Serve it up on your favorite veggie wrap!
- As a dip, it’s great with cheezy snack crackers, tortilla chips, and veggie sticks.
How to Store
Store the leftovers in a jar or airtight container for up to five days in the refrigerator or extend the shelf life by freezing it for up to three months.
More Vegan Dip Recipes
Photos by Alfonso Revilla
Vegan Bean Dip
Ingredients
- ¼ cup of raw almonds
- ¼ cup of olive oil
- 3 garlic cloves
- 1 Tablespoon of chopped fresh rosemary
- 30 ounces of cannellini beans rinsed and drained
Instructions
- Toast almonds in a skillet over medium-high heat for 2 to 3 minutes, or until they begin to brown, shaking the pan constantly. Set aside.
- Heat oil in a skillet over medium-high heat. Add garlic and rosemary, and saute until fragrant.
- Add the almonds to a food processor or blender and blend until it becomes nearly a powder, then add the garlic mixture and the cannellini beans. If it’s not creamy enough, add 1 to 2 tablespoons of water.
Notes
- Make sure to drain and rinse the beans before adding them in!
- Use fresh rosemary and fresh garlic for the best flavor.
- A blender or food processor works best for making a creamy white bean dip.
- Store in a jar or airtight container for up to five days in the refrigerator.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Really like the recipe, but when do you put the beans in? Is that step missing in the recipe?
Thanks in advance.
So sorry about that! It’s been corrected 🙂
I made this vegan bean dip for game day last night and it was a hit! Thanks for the great recipe. I’ll be making it again!
Love that! It’s definitely a yummy dip!
The perfect combination of creamy and savory!
Yesss! Such a yummy dip!
Going to make this dip for a super bowl party! Love how simple and quick it is!
Love it! I’m sure it was a hit!
Such a yummy dip!