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an overhead shot of the vegan snack board, adorned with broccoli, carrots, radishes, olives, carrot cashew dip, and white bean avocado dip, under soft evening light

Vegan Snack Board with Two Dips


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This vegan snack board with two dips–carrot cashew miso and white bean avocado–is perfect both as an appetizer and the main event when you just want snacks for dinner! 


Scale

Ingredients

Cashew Carrot Dip

  • 1 cup raw cashews, soaked and drained (see note)
  • 3 medium carrots, peeled and finely diced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 1 tbsp white miso or chickpea miso (may sub tamari or coconut aminos)
  • 2 garlic cloves, minced
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste

Avocado White Bean Hummus

  • 1 1/2 cups cooked white beans (cannellini, great northern, or navy), or 1 14-oz can, drained and rinsed
  • 1 medium ripe avocado, pitted and flesh scooped out
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp tahini
  • 2 garlic cloves, minced
  • 3/4 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • Big handful of fresh herbs (basil, parsley, cilantro, mint, or a combination)

For the Snack Board

  • Crackers (I usually use two varieties: Mary’s Super Seed and Breton Organic Roasted Garlic)
  • Sliced sourdough baguette
  • Raw vegetables of your choice (carrots, radishes, broccoli, cucumber, peppers, grape tomatoes, etc.)
  • Olives
  • Fresh fruit (grapes and figs are good choices)
  • Anything else your heart desires!

 


Instructions

  1. Make the carrot cashew dip: Place the cashews, carrots, lemon juice, nutritional yeast, miso, garlic, salt, and pepper in a food processor fitted with the standard ‘S’ blade. Process for a couple of minutes, until smooth. Transfer to an airtight container and refrigerate until ready to serve. Rinse out the food processor bowl before you make the hummus.
  2. Make the avocado white bean hummus: Place the beans, avocado, lemon juice, tahini, garlic, salt, pepper, and herbs in the food processor and process until smooth. Transfer to an airtight container and refrigerate until ready to serve. I like to garnish it with my Hemp Cashew Parmesan for a special touch.
  3. Prepare the snack board: Arrange crackers, baguette, vegetables, olives, fruit, and dips on a serving board and serve.

Notes

Soak the cashews in boiling water for at least 45 minutes before making the carrot cashew dip.

  • Category: Appetizer, Snack, Main Dish
  • Cuisine: Mediterranean American

Keywords: vegan snack board, vegan carrot cashew dip, vegan avocado white bean hummus