Recipes » Vegan Curry Dip

Vegan Curry Dip

This creamy Vegan Curry Dip is deliciously tangy and sweet with just a little heat. Try it alongside raw vegetables, as a dairy-free dipping sauce for roasted sweet potato fries, or thinned out as a salad dressing!

A white ramekin of Vegan Curry Dip on a pewter serving tray with bell pepper and carrot.

Why I Developed This Recipe

Sauces and dressings can be an important addition to a plant-based diet for their versatility and ability to transform the most basic ingredients into a meal. I like having different options in my arsenal for variety.

In this recipe, I wanted to create a plant-based version of a curry dip I remember from childhood. The recipe has since been lost, but I suspect it used mayo and ketchup to create its creamy texture and tangy flavor. I prefer not to rely on convenience foods, so I created this dip without vegan yogurt, mayo, or sour cream.

After I created this recipe, I became curious about the original and found several versions online. This Curry Dip with Crudités from the blog In the Kitchen with Kath is the closest I have found to the one I remember.

Serving Suggestions

As soon as I tasted my version of this recipe, I knew its perfectly balanced flavors would pair with more than just raw vegetables. Try these delicious options as well:

  • As a dipping sauce for roasted sweet potato fries
  • Tossed with freshly roasted cauliflower
  • To replace the vegan mayo in a chickpea salad sandwich
  • Thinned out with a dash of water and used as a salad dressing

If you are looking for more condiment recipes, try my Creamy Salsa Dressing or Hemp Seed Dressing With Dill to top salads and bowls, and my Cashew Tzatziki for Greek-style recipes of all kinds.

A square white plate with roasted sweet potato fries, holding a white ramekin of Vegan Curry Dip.

Storage Instructions

Store in the refrigerator as you would any dip or dressing. It keeps well for about 3-4 days. 

You can freeze this recipe! I hoped to have it on hand for easy meals, and was thrilled when it froze and defrosted perfectly! The texture was just as creamy as the day it was made.

If you use an ice cube tray, or similar, you can fill your freezer with single-serving portions. Just set the cubes in a bowl in the refrigerator for a few hours, then mix well with a fork to incorporate any liquid that has separated.

Ingredients

  • Raw Cashews – The base of many plant-based creamy sauces, including this one. It is best to soak them for smoother blending. I used whole cashews for testing, if you are using cashew pieces, adjust the quantity as needed. It is important to use *raw* cashews for this recipe, roasted cashews will not work.
  • Rice Vinegar – This provides the tangy element. Often, cashew-based sauces call for lemon or lime to provide a slightly sour taste. I wanted this to be tangy, but not citrusy, which I achieved with this mild-flavored vinegar.
  • Maple Syrup – Use the real stuff, if you can. I have not tested this with imitation maple-flavored syrup. 
  • Curry Powder – Every curry powder blend is a bit different; be sure to use one you like as it is a major component of this dip.
  • Salt – I do add salt to my food, however, my recipes generally do not include a specific amount in the ingredients. Differences in the type of salt you choose can significantly affect the taste of the final product. Please adjust salt to your taste and according to your dietary needs.

Method

To soak cashews: measure the amount the recipe calls for into a bowl or jar. Cover with water by about 1 inch. Store in the refrigerator for about an hour, until ready to use.

Transfer soaked and drained cashews to your blender jar with all the other ingredients. 

Blend on high speed, stopping to scrape down the sides frequently, until the texture is smooth and creamy, with no grainy particles.

Note that if you are using a high-speed blender, the action of the blades can heat the dip. If this is an issue, plan to refrigerate before serving.

If you wish to reduce the number of servings in this recipe, please be aware that in many blender models, the ingredients must completely cover the blades for the best results. Check your owner’s manual to see if this applies to your model.

For another versatile dip, dressing, and sauce option try my Cashew Tzatziki.

Print

Vegan Curry Dip

A sliver tray with sliced carrots and bell peppers with a white ramekin of Curry Dip.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegan Curry Dip is tangy, sweet, and mildly hot; perfect for use as a dip, dipping sauce, or salad dressing.

  • Author: Jennifer @ Always Add Alliums
  • Prep Time: 15 minutes, plus soaking time
  • Total Time: 0 hours
  • Yield: 1.25 cups 1x
  • Category: Dip, Sauce
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

1 cup whole Cashews, soaked and drained

10 Tablespoons Rice Vinegar

3 Tablespoons Maple Syrup

2 Tablespoons Water

2 teaspoons Curry Powder

Salt, to taste (see note)

Instructions

  1. Place all ingredients in a high-speed blender and blend, stopping as needed to scrape down the sides of the container.

Notes

  1. I do not specify an exact quantity of salt for this recipe because differences in the type of salt you choose can significantly alter the flavor of the finished dip. Please adjust salt to your taste and according to your dietary needs.
  2. If you wish to reduce the number of servings in this recipe, please be aware that for many blender models, ingredients must completely cover the blades for the best results. Check your owner’s manual to see if this applies to your model.
  3. Please see the Method section of the above post for detailed instructions.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star