Easy, Creamy & Light Vegan Zucchini Dip

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Whole Food Plant-BasedOil-freeGluten-freeSugar-free

This is the best Zucchini Dip, so creamy and light. It has a perfectly silky texture and is full of flavor. The recipe is completely vegan, oil-free, and naturally gluten-free. And is ready in just 15 minutes.

3/4 angle of the spread with carrots

This is definitely one of our favorite vegan zucchini dips. I guarantee you will love it once you try it!

A quick and simple vegan dip recipe! It is prepared with only whole plant food ingredients, without any oils! And no dairy, eggs, or any animal products, naturally.

It is super easy to make and convenient when you are in a hurry!

The vegan zucchini spread, a hand dipping some bread in

Simple whole food ingredients

This tasty zucchini dip is super healthy as it has no processed ingredients. It is so easy to make with 6 simple ingredients (without salt and pepper), which are as follows:

  • Zucchini
  • Raw cashews
  • Garlic
  • Lemon juice
  • Nutritional yeast
  • Onion powder

the ingredients of the dip

What makes this vegan zucchini dip so healthy

It’s a whole plant food vegan dip without any processed ingredients.

Without oil or sugar, this dip helps you achieve and maintain excellent health and weight.

The zucchini is rich in vitamin K and magnesium which are so important for bone health along with zeaxanthin and lutein, powerful antioxidants that fight inflammation and aging.

Garlic and onions,  in themselves superfoods, are rich in antioxidants, detoxifying organosulfurs and flavonoids that reduce inflammation and help you control your weight

Lemons are vitamin C bombs and nutritional yeast is one of the rare foods that contain ALL the B vitamins.

the vegan dip, topped with some cashews, 3/4 view

How to make vegan zucchini dip

The recipe is so easy to make. It is ready in just 15 mins and is so flavorful.

It has only 2 simple steps.

Step 1: Peel the zucchini, cut it into 2-3 large pieces, and boil for 10 mins.

Step 2: Drain the cooked zucchini for a few mins. Add it together with the other ingredients in a blender until smooth and creamy.

the vegan dip with a spoonful, macro

For the full ingredients listmeasurements, and instructions, please find the recipe card below. Also, check the video for visual instructions.

the vegan dip, macro

This Easy Creamy & Light Zucchini dip is:

  • Plant-based
  • Whole food
  • Oil-free
  • Gluten-free
  • Healthy
  • Comforting
  • Easy to make
  • Ready in just 15 mins
  • With wholesome ingredients
  • So creamy and flavorful

How to serve

This healthful zucchini dip is perfect as an appetizer with some veggies or can be enjoyed on a loaf of bread, pita bread, crackers.

Its creamy silky texture makes it very appetizing! The taste resembles mayo that you can top your favorite vegan burger with! 

You can also prepare a delicious sandwich with it. Just add some fresh veggies and your healthy lunch, dinner, breakfast or snack is ready in no time!

If you want to stick to a fully healthful diet, you may try it over a loaf of our super healthy and nutritious No Knead Einkorn Bread or other whole food bread recipes.

overhead view, a hand taking some of the dip with a spoon

How to store

This Creamy Zucchini Dip is also good for meal prep. It can be made in advance and stored in an airtight container in the fridge for up to 3-4 days.

the vegan dip, topped with cashews and soy sauce, macro and overhead view

For more whole food dips and spreads, check the plant-based recipes below:

the vegan dip, topped with cashews and soy sauce, macro and 3/4 view

If you give this Creamy Vegan Zucchini Dip a try, I’d love a comment and recipe rating below. Make sure to share a photo with us on Instagram or Facebook by tagging @wellnessdove. I would love to see your remakes!

vegan zucchini dip,vegan dip

Easy Creamy & Light Zucchini Spread

Venelina Dove M.D.
This is the best zucchini spread that is so creamy and light. It has a perfectly silky texture and is full of flavor. The recipe is plant-based (no eggs, dairy-free), oil-free, naturally gluten-free, and ready in just 15 mins.
4.32 from 22 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dips & Sauces
Cuisine European
Servings 2
Calories 51 kcal



  • Cut the zucchini in 2-3 large parts. Put it in a pot with boiling water and cook for 10 mins.
  • When it is ready, drain it for several minutes.
  • Then place the zucchini and the other ingredients in a blender. Blend for several mins until smooth.
  • Enjoy!



  • Also, check the video for visual instructions.


Serving: 1gCalories: 51kcalCarbohydrates: 10gProtein: 3gFat: 1gSodium: 8mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!


Author Image

I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!

26 thoughts on “Easy, Creamy & Light Vegan Zucchini Dip”

  1. 5 stars
    Thank you, I enjoyed this more than I thought I would! So easy, and it’s a nice way to use up some of the summer zucchini glut.

    • Hi Ren,
      thank you so much for trying out the recipe and sharing your feedback! I’m delighted to hear that you enjoyed it. Using up the surplus of summer zucchini is definitely a bonus.

  2. It’s become a mainstay crowd pleaser. Iv made it with zucchini or yellow squash and both are excellent. After trial and error I do omit the lemon juice.

    • Hey, Ruchama,
      that’s awesome! I’m glad everyone loves it. Thanks for sharing!

  3. I can’t wait to try this! I wanted to ask what did you pour in top? Is it balsamic vinegar or tamari or what?

    • I am so happy you like my recipe.
      I used a bit of soy sauce to make it more appetizing but it doesn’t really add to the flavor that much. Enjoy it!

  4. I cannot wait to try this recipe! We grow up to 100 zucchini every summer and this would be a wonderful way to use some of them. I freeze many of them and so will be trying this recipe using frozen and thawed zucchini.

    Btw, I was finally able to subscribe to your website.

    • Hi Joan,
      I love zucchini and you are so lucky to be able to grow so many yourself! This is one of my favorite ways to enjoy zucchini.
      I haven’t tried this spread with frozen but I think that they’ll be great as well.
      Thanks for subsribing and welcome onboard!

  5. Oops, just posted a compliment but called you “Rosa”. Sorry, I read too many recipes today!🤦🏻‍♀️

  6. I just made this and it is very tasty, but mine has more of a green tint then yours! Just wondering why? Also mine does not look as creamy .. Any tips??? Thanks for recipe it is really good.

    • Hi, Kelli! I’m so happy you liked it. I used peeled light green zucchini, I guess if yours was dark green the color may be greener. Sometimes the cashews can be drier and doesn’t blend as well.You can try to add just a bit of water and blend it for longer.

  7. Made this the other day and could have eaten the whole thing in one sitting with a spoon! Sooooo good 🙂 Out of curiosity, how long does this last in the fridge and freezer? I want to use this for dipping veggies and what not like… every…. day…..

    • Thanks for the lovely feedback!❤️ You can store it in an airtight container in the fridge for up to four days. I haven’t tried to freeze it, I guess the texture might change. Let me know if you try.
      Happy dipping!🥰

    • Hey there!
      You can substitute the cashew nuts with sunflower seeds or macadamia nuts. I guess the flavor will be slightly different but still delish. Btw cashews are not so high in oxalates themselves. Stay healthy!

  8. Just a thought. When any vegetable is boiled, the nutrients land up in the boiled water??

    • Well, technically, some of the nutrients do leak into the water, however, I try to approach cooking with no-so-perfectionist way to make it practical for most people since steaming takes a bit more time. I think it’s most important to omit oils, refined carbs and animal products and eat whole plant foods.
      That said, I tried it with raw zucchini the other day and it was just as good!
      Also, I often keep the broth from the boiled veggies and I use it in my other dishes. It adds so much flavor and nothing goes to waste.


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