Bring the flavour: Claire Dinhut’s recipes for vegan condiments
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A herby green tapenade, a dairy-free spanakopita dip and a caesar-style dressing to add zing to everyday meals. Regardless of the time of the year, I make these dips on repeat: they’re almost illegally easy to whip up, and are real crowdpleasers. They’re also good reminders that creating flavour has nothing to do with something being labelled “vegan” or not. Rather, it’s more about using fresh ingredients and complementary – and often unexpected – pairings. All you need to make all three recipes is a food processor, a blender or a very strong hand to chop and mix ferociously.
![[Claire Dinhut’s green tapenade goes beautifully with grilled aubergine.]](https://i.guim.co.uk/img/media/78090dce03c8dc58d5747221d62a2a544ee01af5/0_0_3395_4002/master/3395.jpg?width=445&dpr=1&s=none&crop=none)
No one will ever guess that there’s no egg, anchovy or dairy in this dressing. It’s one of my go-tos whenever I’m cooking for pregnant friends who desperately miss caesar dressing but can’t have raw egg yolk. Prep 5 min. Cook 10 min. Serves 4-6. 80g cashews.
![[Claire Dinhut’s vegan spanakopita dip with a grain bowl of rice, lentils, chickpeas, roast and roast greens.]](https://i.guim.co.uk/img/media/df54b37ed4a2ebc0634c877f48c25d30e4aea4a4/0_0_3713_4379/master/3713.jpg?width=445&dpr=1&s=none&crop=none)
175ml water. Juice of 2 limes. 1 tbsp apple cider vinegar. 1 tsp dijon mustard. 1 tsp miso. 2 tsp capers. 1 tsp caper brine. 1 tsp garlic paste, or 1 garlic clove, peeled. ½ tsp granulated onion, or onion powder. 2 tbsp chopped parsley leaves. 1 tbsp chopped chives. Salt and black pepper.
Put all the ingredients in a food processor and blitz smooth. This will keep in a jar for three to four days in the fridge. Use it: as a salad dressing, in a fresh tomato salad or cold potato salad, on pizza (trust me), with granny smith apples, spicy buffalo cauliflower or roast root vegetables.
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