Fresh bread and a delicious vegan spread – sounds good, no? A wide variety of dairy free spreads are available in organic markets and grocery stores. But who needs to buy these when we’ve got two easy recipes with just two ingredients each?
If you feel that making your own vegan spreads is too much work, let us show you how quick and easy it can be – and the taste of homemade will readily convince you it’s not worth going back. Who knows, it might even make you want to consider going vegan if you’re not already.
It’s not hard to compose an infinite number of delicious spreads out of just two ingredients – don’t be afraid to experiment with the combinations. Vegetarian spreads can have yogurt, cream cheese, or other soft cheeses as a base. Then simply add another fruit, vegetable, or seasoning. Vegan spreads rely on cooked vegetables, legumes, grains, or nuts for their base. By making your own vegetarian or vegan spreads, you’re both saving money and allowing yourself creative space for unusual combinations in the kitchen.
How about making it all homemade? Give this recipe a try: Easy Bread Recipe: Simple and Quick 1 Hour Prep.
Why Vegan Spreads?
Why make your own dairy free spreads at all? Because prepared spreads are often fatty and bland. They also regularly contain considerably fewer vegetables than the packaging may have you believe! When you make your own vegan spreads, you have total control over what ingredients go in. We’re going to introduce you to two vegan spreads, starting with pumpkin hummus.
Vegan Spread: Pumpkin Hummus
Hummus itself is a crowd pleaser; combining it with the bright colors of roasted pumpkin or squash gives a plain chickpea spread a real kick. For pumpkin hummus you’ll need:
- 1 can chickpeas
- 0,5 lbs (or 1 c) pumpkin or squash
- If available: 1 clove of garlic
Your pumpkin hummus will be ready in no time:
- Halve the pumpkin or squash and remove the seeds.
- Roast in the oven until soft and easy to peel.
- Once cooled, scrape the pumpkin flesh into your mixing bowl.
- Drain the chickpeas but collect the liquid in another vessel; add the chickpeas to the pumpkin. If you have them on hand, a finely chopped clove of garlic and a tablespoon of olive oil will only improve the flavor.
- Puree the mixture with a hand blender, or if you prefer, blend everything directly in your food processor. You’re aiming for a creamy dipping consistency, so add only as much of the retained chickpea liquid as necessary.
- Transfer the pumpkin hummus to an empty container of your choosing. If available, decorate the top with sesame seeds, and voila — you’ve successfully completed your first homemade vegan spread with two ingredients!
This dairy free spread is a perfect side to accompany a main dish or does fine on its own as a dip with pretzels, carrot sticks, or other vegetables.
Tip: If all of your guests eat your pumpkin hummus, no one will be offended by anyone else’s garlic breath!
Not sure which pumpkin to use? Check out our guide on Hokkaido and Butternut Squash for information on which types of pumpkin you can eat without removing the skin. A DIY Pumpkin Smoothie is just one way to put pumpkin leftovers from the recipe to further use.
Tomato Lentil Vegan Spread
This is what you’ll need:
- 3/4 c dried lentils (or 1 2/3 c cooked lentils)
- 1/2 jar of sun-dried tomatoes
As in the first recipe, preparation is quite simple:
- Cook the lentils until firm and drain.
- Mix with the sun-dried tomatoes, and using either a hand blender or your food processor, blend to a creamy consistency.
- If you like, add a dash of dried coriander or rosemary to punch up the flavor a bit. In less than a minute, you’ll have a lovely, brown tomato lentil spread.
Tip: Add salt and lemon juice for flavor. Please note that sun-dried tomatoes can often be quite salty, so season only after mixing everything together.
Dairy Free Spreads: Creative Kitchen Reuse
Vegan spreads provide a great way to sustainably reuse vegetable scraps in the kitchen. The simple and easy recipes featured here taste great with only two ingredients. But this doesn’t mean you can’t toss in a couple more (say, an avocado for example?). Once you’ve made enough spreads, you can also put your veggies to further use by making your own homemade pesto or with this homemade vegetable broth.
How Long Will My Vegan Spread Stay Fresh?
Because homemade spreads do not contain any preservatives, they do not stay fresh as long as store-bought varieties. With refrigeration, spreads will stay fresh at least three to five days. If you’re having trouble consuming everything before it goes bad, freeze your batches into smaller containers, which you can thaw and use as needed. We’ve never had one go bad on us. However, this is usually because they’re always eaten up long beforehand!
- Stale Bread Recipes: Creative and Tasty Recipe Ideas
- Vegan Apple Pie Recipe: A Seasonal Favorite
- Recipe: Make Your Own Granola Bars, Quickly and Sustainably
This article was translated from German into English. You can view the original here: Vegane Aufstriche aus nur 2 Zutaten selber machen** Links to retailers are partially affiliate links: If you buy here, you actively support Utopia.org because we get a small portion of the proceeds.
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