Vegan Smoked Salmon Dip

A healthy, creamy, fresh, and light dip with capers, and vegan salmon! Made without cream cheese or dairy, this easy dip is super delicious served with crackers, in cucumber boats or with sliced bagel crisps! 

With the smoked salmon flavour coming from a delicious vegan salmon made from carrots, thick dairy free greek yogurt, silken tofu to increase the protein and creaminess factor, and crisp ingredients like red onion, and fresh dill. It's the perfect dip for a get-together, holiday party, or meal prep this for a healthy snack for your week ahead. 

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Why You'll Love This Recipe

It's super light! Unlike other smoked salmon dips this one isn't laden with heavy cream cheese. It's light, airy, and perfect for a healthy snack or appetizer. 

Super easy to make but impressive to serve.

Can be made really pretty in cucumber boats. 

 

What You'll Need

Vegan smoked salmon. There is an incredible brand here in Vancouver available in most grocery stores called Save Da Sea. I've linked it in the ingredients list. However if you don't have access to vegan smoked salmon, you could also adjust this to a pickled carrot and add a little chopped nori to the mix. 

Vegan greek yogurt. The thicker the better.

Capers are essential! 

Red onion and fresh dill. 

Dijon mustard adds a nice depth to the dip flavour that you don't want to skip.

Salt and black pepper.

 

Substitutions

As mentioned above if you don't have a vegan smoked salmon at your local grocer you can purchase you can pickle thinly sliced carrots and add chopped nori. It won't be as fishy but it will be delicious.

 

Recipe Notes

To increase the protein I blended 1 package of silken tofu into the yogurt but this also made it slightly more runny as a dip. If you want it to stay thick using just the oat greek yogurt will keep the dip thicker. The difference will only be a few grams of protein per serving anyways!

For the vegan "salmon" I tagged a really tasty brand that's available here in BC. But it's likely some of you reading this won't be able to get the same one. Alternatives could be a vegan smoked salmon available in your city, or you can peel carrots into ribbons and quick pickle them in vinegar overnight with a bit of seaweed and use that in place of the "lox". This of course will be slightly different, but still delicious!

 

For your next low carb appetizer or snack recipe make these Low Carb Protein Rolls Ups with just a few simple ingredients!

Please note: all macros and calories have been calculated to the best of my ability but may vary slightly.

 

Vegan Smoked Salmon Dip

Recipe makes 10 servings

Macros per serving:

83 cals - 3g fat - 9g carbs - 5g protein

 

Ingredients:

• 500g plain vegan greek yogurt
• 300g silken tofu, optional, read "Recipe Notes"
• 100g vegan smoked salmon, read "Recipe Notes"
• 3 tbsp capers
• 1-2 tbsp lemon juice
• 1-2 tbsp apple cider vinegar
• 1 heaping tbsp dijon mustard, I used a horseradish dijon mustard
• 1/2 cup fresh dill, chopped
• 1/2 red onion, diced
• 1 tsp sea salt
• 1 tsp black pepper

 

Instructions:

1. IF you're adding the silken tofu (read recipe notes) start by adding the yogurt and silken tofu to a blender and blending until smooth.
2. Pour the mixture into a mixing bowl.
3. Soy free? Add the yogurt to a mixing bowl.
4. Add everything else to the mixing bowl: capers, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, dijon, fresh chopped dill, diced red onion, salt and pepper.
5. Mix everything together well.
6. If you're not using tofu the dip will be thicker so you may want to add in 1 more tablespoon each lemon and apple cider vinegar.
7. Mix until everything is combined.
8. Serve in cucumber boats, bagel crisps or with crackers!

 

 

Let us know in the comments how this recipe went for you!