Vegan Curry Black Bean Dip

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This creamy and flavourful curry black bean dip is delicious on crackers, tortilla chips, veggies and pita bread. 


  • Author: kelseyrussellmurray
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer, Side, Dip
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free
  • Diet: Vegan


  • ½ yellow onion, diced 
  • 4 cloves of garlic, finely minced
  • 3 Tbsp of red curry paste 
  • 1 can (540ml) low-sodium black beans with the liquid from the can
  • ½ cup of cashew cream *see instructions below
  • 1/2 cup water
  • 1/2 tsp sea salt 
  • 1/4 tsp pepper 


  1. Sauté onion for 4-5 minutes, until soft and translucent.
  2. Add garlic and curry paste and sauté for another 1-2 minutes to develop the flavours of the curry.
  3. Add can of black beans with liquid to the onion, garlic and curry paste mixture and bring to a simmer. Simmer for 4-5 minutes until beans are soft.
  4. Add cashew cream and mix thoroughly. Add S&P to taste.
  5. Roughly mash mixture until desired consistency is reached. Tip: the dip shouldnt be smooth; some black beans should still be intact.
  6. Top with green onions (optional) and serve with tortilla chips, crackers, or raw veggies!


Cashew Cream Directions:

Blend ½ cup of cashews with ½ cup of water in a high-speed blender. Soak cashews in water overnight or for 15 minutes in boiling water prior to blending. Blend until smooth. Add this beautiful stuff to any sauce/dip/soup you want to make deliciously creamy. 


Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients.