Vegan Olive Dip
This vegan olive dip is one of my favorites. I love to eat it with crackers or serve it as a sandwich spread. It is full of flavors and comes together quickly. It is perfect to serve this holiday season with my Vegan Cheddar Cheese and Spinach Artichoke Dip. Vegan Olive Dip will be a crowd-pleaser.
Ingredients For Vegan Olive Dip
- Raw Cashews: These nuts form the creamy base of the dip, offering a smooth texture and mild, buttery flavor when blended. Soaking them beforehand can enhance their creaminess.
- Lemon Juice: Adds a fresh, citrusy tang that brightens the flavors in the dip, providing a nice balance to the richness of the cashews and tahini.
- Nutritional Yeast Flakes: Impart a cheesy, umami flavor to the dip without any dairy. They also contribute additional nutrients, such as B-vitamins, making the dip not only tastier but also healthier.
- Raw Tahini Paste: Made from ground sesame seeds, tahini adds a nutty, slightly bitter flavor that complements the overall profile of the dip. It also helps to create a rich, smooth consistency.
- Garlic: Fresh garlic brings a potent, aromatic depth that enhances the savory qualities of the dip. Its pungent flavor is key to the characteristic taste of many Mediterranean dishes.
- Garlic Powder: Offers a more concentrated and earthy garlic flavor that intensifies the overall garlic presence in the dip.
- Salt: Essential for seasoning, it sharpens and deepens all the flavors, making them more pronounced and cohesive.
- Kalamata Olives: These olives are the star of the dip, providing a unique briny flavor and a hint of sweetness. Their rich, fruity notes and soft texture are crucial for the distinctive taste and chunky texture of the dip.
How To Make Vegan Olive Dip
It is one of the easiest dips that you can make, all you need to do is to add the ingredients to a food processor and whip up this delicious dip. I used kalamata olives from Trader Joes, but you can use any black olives.
First, I made a creamy spread with cashews, then I added the olives, You can pulse if you want a chunkier dip. I’m a huge lover of black olives or the sun-ripened green ones.
I personally don’t like the green olives that have been picked when they are green. There is a huge difference in the taste of green olives that are picked green versus the variety that is green in color yet sun-ripened and black olives. Black olives and sun-ripened green olives are less bitter than green olives. You can find sun-riped green olives here.
For a nut-free dip, replace the cashews with sunflower or pumpkin seeds or vegan cream cheese will be great!
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Vegan Olive Dip
Equipment
Ingredients
- 1 1/2 cups raw cashews rinsed and soaked for 2-4 hours
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon raw tahini paste
- 1 clove garlic
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup Kalamata olives pitted
Instructions
- Place cashews, lemon juice, yeast flakes, garlic, and salt in a food processor and process until smooth, scraping down the sides.
- Add olives and process to your favorite texture.
Hi Michelle, can I leave the nutritional yeasts out?
Tali, yes you can. I hope you enjoy!
Hi Michelle, this dip sounds amazing. I’m getting ready to make it tomorrow and I’m wondering what is the purpose of the Tahini? as in can I leave it out or replace it with something else?
You can leave it out Rasha, it just adds an extra depth of flavor. I hope you enjoy!
Yummmm love olives?
Awesome, thank you Barbara!