Spread the Love: 2 Vegan Spread Recipes

Two flavors of delicious dips and cracker spreads

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I am a cheese and crackers kind of gal. Love love love ’em. Or rather, I did. When I ate cheese. Now that I don’t eat cheese anymore I find myself looking for new options – and it turns out, I get a lot more interesting variety!

Both of these spreads are delicious and perfect for spreading on some crackers or using as a dip for fresh veggies. The first one is a raw “Mock Salmon Paté” which I got from Living on Live Food by Alissa Cohen. That book seems to out of print but it’s got a bunch of good recipes in it if you ever run across a copy!

This “paté” doesn’t exactly taste like salmon or anything but it’s pretty and pink and has a nice creamy savory flavor. I recommend it for parties – omnivores will never guess it’s all raw and vegan and health-foody.

The second dip is an Onion and Dill blend that I just made up, and I think it’s pretty good too. If you want a creamy oniony spread this will do the trick nicely.

Both of these are super easy – just combine a few things in the food processor and blend away. Serve them with homemade crackers or crispy vegetables for a fun snack!

Onion Dill Spread (Vegan, Gluten Free, Soy Free, Sugar Free)

Ingredients:

  • 1/4 c. chopped onion or shallot
  • 1 c. raw unsoaked cashews
  • 2 Tbsp fresh dill (or 2 tsp dried)
  • 1 Tbsp lemon juice
  • 2 Tbsp water

Directions:

Combine all ingredients in a food processor and blend until smooth.

Mock Salmon Paté – from Living on Live Food (Vegan, Gluten Free, Soy free, Sugar Free)

Ingredients:

  • 2 c. raw unsoaked walnuts
  • 2 stalks celery
  • 1 large bell pepper
  • 1 large scallion
  • 1/2-1 tsp sea salt

Directions:

Combine all ingredients in a food processor and blend until smooth.

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6 thoughts on “Spread the Love: 2 Vegan Spread Recipes”

    • Hi Maury,
      Thank you for commenting on our “blast from the past” recipe! Sadly, Jessica the author and creator of CGS died in 2019 and her thoughts went with her. I can only infer that the mock Salmon color would be found in the book Jessica referred to in the recipe article.
      Cheers,
      John

      Reply
  1. OMG! Just made the mock salmon with your flax crackers. We are in love!!!! We have been plant based for over a year & I can confidently say this is by far the best vegan dip I have EVER had! I can proudly take this to parties without ridicule from our friends!!! Thank you a million times 🙂

    Reply
  2. Hi,
    Just wondering why you say un-soaked nuts? I’m new to this but keep hearing soaking nuts is better for you.

    thank you
    -Tara

    Reply