Hot Ranch & White Bean Dip {Vegan}

Author Veg Life Staff


  • 4 oz. Vegan Cream Cheese such as Tofutti - room temperature
  • 1/4 C Vegan Mayonnaise I am loving Just Mayo
  • 1/4 C Vegan Sour Cream such as Tofutti
  • 1/4 Almond or Coconut Milk PLUS 1 tsp White or Apple Cider Vinegar - allow to sit for 10 minutes
  • 1 Tbl Flour
  • 2 tsp Vegan Worcestershite such as Annie's Naturals
  • 1 tsp Hot Sauce
  • 1/4 tsp Lemon Juice
  • 1/4 tsp Lemon Zest
  • 1/8 tsp Garlic Powder
  • 1/4 C Vegan Parmesan so as GO Veggie! plus more for the topping
  • 2 Scallions sliced
  • 1 Tbl Chives sliced
  • Paprika for topping
  • 15 oz. Can White Beans drained
  • Salt to taste
  • Toasted Baguette crackers or tortilla chips for serving


  • Preheat oven to 375 degrees.
  • Create the "buttermilk" mixture by combining the almond milk and vinegar. Allow to sit for 10 minutes.
  • In the bowl of an electric mixer, or with a hand mixer, add the room temperature cream cheese, mayonnaise, sour cream, almond milk/vinegar mixture and flour. Beat on high speed until lighter and fluffy in texture.
  • Add the worcestershire, hot sauce, lemon juice and zest, garlic powder, parmesan and salt.
  • Beat until combined.
  • Add the scallions and chives. Fold in the drained white beans.
  • Transfer to an oven safe baking dish. It's a good idea to place a baking sheet underneath just in case it bubbles over.
  • Sprinkle with parmesan and paprika.
  • Bake until bubbling and heated through. The top should be a nice golden color.
  • Top with scallions or chives and serve with bread, crackers or tortilla chips.