Dairy Free Vegetable Dip

A creamy, crowd-pleasing dairy free vegetable dip that’s also free from gluten, tree nuts, peanuts, sesame and mustard — made in just 5 minutes.

When you’re feeding kids with food allergies, finding a dip everyone can enjoy feels like a small victory. This dairy free vegetable dip has become a staple at our table — it’s creamy, flavorful, and so easy to make that I can throw it together on a busy weeknight without a second thought. My kids don’t feel like they’re missing out and neither do I.

Tofutti Non Dairy Sour Cream is the star of this recipe. It’s soy based, incredibly versatile, and gives this dip its creamy texture. It is one of my favorite dairy free substitutes and I always keep it on hand. If you can’t find it locally, Tofutti’s dairy free cream cheese works beautifully as a swap, or use any non dairy sour cream or cream cheese your family trusts.

Dairy Free Mayonnaise — I make mine from scratch because store bought options don’t work for our family’s allergies, but any mayo that’s safe for your family will work perfectly here.

Dried Herbs — I use dried rather than fresh to keep prep time to an absolute minimum. No chopping, no fuss.

Serve with whatever raw vegetables you have on hand — carrots, celery, bell peppers, cauliflower, and broccoli are all great choices. It also works wonderfully as a dip for chips and crackers, making it a versatile snack or party appetizer.

Dairy Free Vegetable Dip

Yield: 2 Cups

Prep Time: 5 minutes

Total Time: 5 minutes

A creamy dairy free vegetable dip that's ready in just 5 minutes and free from dairy, gluten, tree nuts, peanuts, sesame, and mustard. Perfect for serving with raw vegetables, chips, or crackers.

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Ingredients

• 12 oz Tofutti Non Dairy Sour Cream
• ½ cup dairy free mayonnaise
• 1 tsp onion powder
• 2 tsp dried parsley
• 2 tsp dill weed
• ½ tsp salt
• Fresh ground pepper to taste

Instructions

1. Add all ingredients to a medium bowl.
2. Stir well until fully combined and the herbs are evenly distributed throughout.
3. Taste and adjust salt and pepper as needed.
4. Serve immediately or refrigerate for up to 5 days.

Notes

Mayonnaise: Any mayo that is safe for your family will work in this recipe, but making your own is easier than you think. This dairy free mayo is quick to make and calls for pasteurized egg whites, which are sold in most grocery stores.

Storage: Store covered in the refrigerator. Give it a quick stir before serving if made ahead.

Allergens: This recipe is free from dairy, mustard, gluten, sesame, peanuts, and tree nuts. Always check every ingredient label for your family's specific allergens, as formulations and facilities can change.

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