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Vegan Yogurt Dill Dip

This Vegan Yogurt Dill Dip is cooling, fresh and creamy. Fragrant dill, silken tofu, and sauerkraut blended together creates a yogurt-like flavour without having to buy vegan yogurt or spending the time to make it yourself. You’ll still get the wonderful probiotics and tangy fermented flavour in a quick and easy way!

Video tutorial for the BEST vegan fried chicken (with Vegan Yogurt Dill Dip)

Skip to 9:26 for the Instant Yogurty Dill Dip demonstration.

Why use Sauerkraut and Silken Tofu instead of vegan yogurt?

I have yet to find a really neutral vegan yogurt for the savory dips and sauces I used to love. But I find that combining silken tofu and raw, unpasturised sauerkraut gives me the tangy flavour and neutral creamy mouthfeel without any strange sweet or off flavours.

Sauerkraut is such a versatile ingredient. It’s naturally fermented so it contains lots of lactic acid. Combined with silken tofu, it makes a great savory yogurt alternative in dips and sauces. Add some onion, garlic and dill, and you’ve got an instant yogurty dip that goes great with vegan fried chicken, on grilled veggies and kabob, or vegan chicken shwarma. You’ll just need a blender and a few minutes.

fried burmese tofu vegan "fish sticks" with creamy dill dip

Close up with vegan dill dip.

How to Make Vegan Yogurt Dill Dip

This Vegan Yogurt Dill Dip is super simple. In a blender, combine 6oz or half a package of extra firm silken tofu (I used Mori-nu brand), 1/4 cup of raw, unpasturized sauekraut along with the juice, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder and just a pinch of dried dill. You can always increase the amount of dried dill if you don’t find the flavour strong enough. Then blend until the mixture is completely smooth.

If you have fresh dill instead of dried, you can use 1/2 teaspoon to a full teaspoon of finely chopped dill.

Printable recipe for Vegan Yogurt Dill Dip

Yield: 1 cup

Vegan Yogurt Dill Dip

Vegan Yogurt Dill Dip

A yogurt dip without yogurt? Yes! This instant yogurty dill dip goes great with vegan fried chicken, on grilled veggies and kabob, or vegan chicken shwarma. You'll just need a blender and a few minutes.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 6oz silken tofu (1/2 package extra firm Mori-nu brand) (180ml)
  • 1/4 cup sauerkraut (do not drain) (60ml)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • pinch of dried dill

Instructions

  1. Blend until smooth. Add extra sauerkraut juice if needed.

Nutrition Information:

Yield:

8

Serving Size:

2 Tablespoons

Amount Per Serving:Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 41mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

Nutritional Information automatically calculated by a plugin and may not be correct.

Did you make this recipe?

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Showing 4 comments
  • Susan
    Reply

    Back in the day growing up, my Mom had a wonderful Dill dip recipe that everyone would ask her how to make. We always served it with baby carrots and HAD to have green pepper sticks. They just tasted so RIGHT with that dip ?.

    I have made Mom’s Dill dip a few times over the years, mostly for carry ins or holiday gatherings. I haven’t thought about trying to veganize her recipe, which is based on sour cream and mayonnaise, until now.

    Mary, with your recipe you have lit a candle in my soul. You have inspired me. I miss my mom. I miss her foods. I have her recipes. I can try to veganize my comfort foods. Thank-you Mary for your wonderfully creative recipes. And the more tofu the better! ❤

    • Mary
      Reply

      Susan, that’s so heartbreaking and heart-warming at the same time. I hope you’ll be able to veganize your mom’s recipe. I think cashew sour cream might do the trick. <3 Thanks so much for reading 🙂

  • Lewis Johnson
    Reply

    Delicious!

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