Love dips and sauces but want real metabolic wins? This collection is plant based, low glycemic, fiber forward, and made without seed oils or refined sugar. For a complete strategy on food timing, workouts, and insulin sensitivity, explore the Blood Sugar Reset Hub.
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- Creamy Cashew Dill Dip
- Hemp Ranch
- Green Goddess Avocado Herb
- Tahini Lemon Sauce
- Beet Tahini Dip
- Miso Ginger Dressing
- Almond Romesco
- Muhammara Walnut Red Pepper
- Chimichurri
- Z’hug Spicy Herb
- Pistachio Pesto (no cheese)
- Cashew Queso
- Chipotle Cashew Crema
- Baba Ghanoush
- White Bean Garlic Dip
- Edamame Hummus
- Classic Hummus, Fiber Forward
- Pumpkin Seed Cilantro Dip
- Sunflower Green Goddess
- Herbed Coconut Yogurt Tzatziki
- Gochujang Yogurt Sauce
- Carrot Ginger Dressing
- Roasted Tomato Salsa
- Tomatillo Salsa Verde
- Mango Lime Salsa, No Sugar
- Cucumber Lime Chile Dip
- Pepperoncini Mustard Dip
- Smoky No-Sugar BBQ Sauce
- Clean Ketchup
- Mustard Maple Monk Fruit Dip
- Coconut Peanut Satay
- Almond Butter Satay
- Orange Miso Sesame
- Everyday Herb Vinaigrette
- Cauliflower Alfredo
- Broccoli Stem Savory Dip
- Kimchi Scallion Dip
- Sauerkraut Dill Mustard
- Cocoa Tahini Dessert Dip
- Lemon Cheesecake Yogurt Dip
1) Creamy Cashew Dill Dip
Ingredients- 1 cup raw cashews, soaked 20–30 min in hot water, drained
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice + 1 tsp zest
- 1 small garlic clove
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 to 3/4 cup cold water for blending
- Blend all ingredients until silky, adjusting water for thickness.
- Chill 30 minutes for best flavor.
2) Hemp Ranch
- 1/2 cup hemp hearts
- 1/2 cup unsweetened coconut yogurt
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder
- Sea salt and cracked pepper
- Water to thin
- Blend to creamy. Thin to dressing or keep thick for dip.
3) Green Goddess Avocado Herb
- 1 ripe avocado
- 1/2 cup coconut yogurt
- 1 cup mixed herbs (parsley, basil, chives)
- 2 tbsp lemon juice
- 1 small garlic clove
- Sea salt, pepper, water as needed
- Blend smooth. Chill to set.
4) Tahini Lemon Sauce
- 1/2 cup tahini
- 3 tbsp lemon juice
- 1 small garlic clove, minced
- 1/4 tsp cumin, sea salt
- Water or aquafaba to thin
- Whisk until creamy. Adjust salt and lemon.
5) Beet Tahini Dip
- 1 cup cooked beet cubes
- 1/3 cup tahini
- 1 tbsp lemon juice
- 1 small garlic clove, salt
- Blend until velvety. Chill.
6) Miso Ginger Dressing
- 1 tbsp white miso
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp sesame seeds
- 2–4 tbsp water to thin
- Whisk or blend until smooth.
7) Almond Romesco
- 1 cup roasted red peppers, drained
- 1/3 cup almonds
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 small garlic clove, smoked paprika, salt
- Pulse to a textured dip.
8) Muhammara Walnut Red Pepper
- 1 cup roasted red peppers
- 3/4 cup walnuts
- 1 tbsp pomegranate vinegar or red wine vinegar
- 1 tsp cumin, 1/2 tsp Aleppo pepper, salt
- Blend smooth or leave some texture.
9) Chimichurri
- 1 cup parsley, 1/2 cup cilantro
- 2 tbsp red wine vinegar
- 1 small garlic clove
- 1/2 tsp chili flakes, salt, pepper
- 2–4 tbsp water to loosen
- Pulse to a loose sauce.
10) Z’hug Spicy Herb
- 1 cup cilantro, 1/2 cup parsley
- 1–2 jalapeños, seeded
- 2 tbsp lemon juice
- 1 small garlic clove, cumin, salt
- Water as needed
- Blend into a bright green paste.
11) Pistachio Pesto (no cheese)
- 1 cup basil
- 1/3 cup pistachios
- 1 tbsp lemon juice
- 1 small garlic clove, salt
- 2–5 tbsp water
- Pulse to desired texture.
12) Cashew Queso
- 1 cup soaked cashews
- 1 tbsp nutritional yeast
- 1 tsp chili powder, 1/2 tsp cumin
- 1 tsp apple cider vinegar, salt
- 1/2–3/4 cup warm water
- Blend until molten smooth.
13) Chipotle Cashew Crema
- 1 cup soaked cashews
- 1 chipotle in adobo
- 1 tbsp lime juice, pinch salt
- Water to thin
- Blend until creamy.
14) Baba Ghanoush
- 2 cups roasted eggplant flesh
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, salt
- Blend or mash to a rustic dip.
15) White Bean Garlic Dip
- 1 can cannellini beans, rinsed
- 1 tbsp lemon juice
- 1 small garlic clove
- 1 tsp rosemary, salt, pepper
- 2–4 tbsp water
- Blend smooth.
16) Edamame Hummus
- 2 cups shelled edamame, thawed
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1 tsp grated ginger, salt
- Water as needed
- Blend until fluffy.
17) Classic Hummus, Fiber Forward
- 2 cups cooked chickpeas
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, salt
- Aquafaba or water to whip
- Blend to cloud-smooth.
18) Pumpkin Seed Cilantro Dip
- 3/4 cup pumpkin seeds
- 1 cup cilantro
- 1 tbsp lime juice
- 1 small jalapeño, salt
- Water as needed
- Blend to a bright green dip.
19) Sunflower Green Goddess
- 3/4 cup sunflower seeds, soaked 20 min
- 1/2 cup parsley and basil mix
- 2 tbsp lemon juice
- 1 small garlic clove, salt
- Water to blend
- Blend until silky.
20) Herbed Coconut Yogurt Tzatziki
- 1 cup unsweetened coconut yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1 small garlic clove, salt
- Stir and chill 30 minutes.
21) Gochujang Yogurt Sauce
- 1 cup coconut yogurt
- 1–2 tsp gochujang
- 1 tsp rice vinegar, pinch salt
- Water to thin
- Whisk smooth.
22) Carrot Ginger Dressing
- 1 cup steamed carrot coins
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp white miso, salt
- Water to blend
- Blend silky.
23) Roasted Tomato Salsa
- 3 roasted tomatoes
- 1/4 onion, charred
- 1 jalapeño, charred
- 2 tbsp lime juice, salt
- Pulse to desired chunkiness.
24) Tomatillo Salsa Verde
- 6 roasted tomatillos
- 1/4 cup cilantro
- 1/4 onion
- 1 jalapeño, salt, lime juice
- Blend and chill.
25) Mango Lime Salsa, No Sugar
- 1 cup small dice mango
- 2 tbsp lime juice
- 2 tbsp red onion, minced
- 1/2 jalapeño, minced
- Salt, cilantro
- Stir and rest 10 minutes.
26) Cucumber Lime Chile Dip
- 2 cups chopped cucumber
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt, cilantro
- Pulse briefly for a scoopable texture.
27) Pepperoncini Mustard Dip
- 1/2 cup pepperoncini, drained
- 2 tbsp Dijon mustard
- 2 tbsp coconut yogurt
- Salt, pepper
- Pulse to a thick relish.
28) Smoky No-Sugar BBQ Sauce
- 3 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika, 1/4 tsp chili powder
- 1/2 tsp garlic powder, salt
- Water to desired thickness
- Whisk over low heat 3–4 min. Cool.
29) Clean Ketchup
- 3 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1/4 tsp onion powder, 1/4 tsp garlic powder
- Pinch cinnamon, salt
- Water to thin, optional 1–2 drops liquid monk fruit
- Whisk smooth and chill.
30) Mustard Maple Monk Fruit Dip
- 2 tbsp Dijon mustard
- 1–2 tsp pure maple flavor + monk fruit drops to taste
- 1 tbsp coconut yogurt
- Stir until creamy.
31) Coconut Peanut Satay
- 1/3 cup natural peanut butter
- 1/3 cup light coconut milk
- 1 tsp lime juice
- 1/2 tsp tamari, 1/4 tsp chili flakes
- Water to thin
- Whisk smooth.
32) Almond Butter Satay
- 1/3 cup almond butter
- 1/3 cup water
- 1 tsp rice vinegar
- 1 tsp tamari, pinch garlic powder
- Whisk until glossy.
33) Orange Miso Sesame
- 1/3 cup fresh orange segments
- 1 tsp white miso
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- Water as needed
- Blend to a pourable sauce.
34) Everyday Herb Vinaigrette
- 3 tbsp apple cider vinegar
- 2 tbsp water
- 1 tsp Dijon mustard
- 1 tsp maple flavor + monk fruit to taste
- 1 tbsp minced parsley, salt, pepper
- Whisk vigorously.
35) Cauliflower Alfredo
- 3 cups steamed cauliflower florets
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1 tbsp lemon juice, salt, pepper
- 1/2–1 cup veggie broth
- Blend very smooth.
36) Broccoli Stem Savory Dip
- 2 cups steamed broccoli stems, chopped
- 1/4 cup sunflower seeds
- 1 tbsp lemon juice
- 1 small garlic clove, salt
- Water to blend
- Blend to a creamy spread.
37) Kimchi Scallion Dip
- 1 cup chopped kimchi, drained
- 1/2 cup coconut yogurt
- 2 tbsp chopped scallions
- Stir together. Chill 20 minutes.
38) Sauerkraut Dill Mustard
- 1/2 cup finely chopped sauerkraut
- 1 tbsp Dijon mustard
- 1 tbsp kraut brine
- 1 tsp chopped dill
- Mix and adjust salt.
39) Cocoa Tahini Dessert Dip (Shakeology option)
- 2 tbsp tahini
- 2 tbsp unsweetened cocoa
- 4–6 tbsp unsweetened coconut yogurt
- Monk fruit to taste
- Optional: 1 scoop Vegan Chocolate Shakeology
- Whisk until pudding creamy.
40) Lemon Cheesecake Yogurt Dip (Shakeology option)
- 1 cup unsweetened coconut yogurt
- 2 tsp lemon zest + 1 tbsp juice
- 1 tsp vanilla extract
- Monk fruit to taste
- Optional: 1 scoop Vegan Vanilla Shakeology
- Stir until fluffy and chill.
Want these dips to actually move your numbers in the morning and after meals? Pair them with the timing, training, and plate-building guidance in the Blood Sugar Reset Hub.











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