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Vegan Green Herb Dip

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This vegan green herb dip is both incredibly creamy and full of fresh flavour from the parsley and chives! Perfect for dipping sliced vegetables, seeded crackers or crusty sourdough. Plus, it’s high in protein too! Recipe and imagery development courtesy of My Vibrant Kitchen
  • 350 grams silken tofu
  • 3 tablespoons Hellmann’s® Vegan Mayo
  • 2 tablespoons yeast flakes
  • 1 bunch chives
  • 1 bunch parsley
  • 4 tsps lemon juice
  • 1/2 tsp salt
  • pinch of black pepper

Nutritional information

 

Amount per serving

Energy (kcal)

111kcal

Energy (kJ)

465kJ

Protein (g)

6.2g

Carbohydrate incl. fibre (g)

3.0g

Carbohydrate excl. fibre (g)

2.7g

Sugar (g)

1.3g

Fibre (g)

0.7g

Fat (g)

8.3g

Saturated fat (g)

1.2g

Unsaturated fat (g)

6.7g

Monounsaturated fat (g)

0.4g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

338mg

Salt (g)

0.85g

Vitamin A (IU)

415IU

Vitamin C (mg)

7.1mg

Calcium (mg)

31mg

Iron (mg)

0.98mg

Potassium (mg)

169mg

  • 1 Place everything in a blender and blitz until smooth and creamy. Serve with sliced veggies, crisps or bread