Vegan Gluten-Free Skordalia (Creamy Dip)
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Cook30 min
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Total45 min
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Servings6
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This rich, creamy dip delivers the texture you’d expect from dairy-based versions – entirely plant-based. The trick is mashing potatoes with ground almonds and garlic, which creates that creamy texture. The almonds add body and richness while keeping everything plant-based, and the garlic gives you real flavor. Slowly mixing in lemon juice and vinegar keeps the dip from getting too tart or heavy. You’re building up flavors on purpose, not dumping everything in at once.
Blanched Almonds Add Creaminess
This traditional Greek potato dish has been reimagined as a vegan and gluten-free version while keeping its authentic creamy texture and bold flavors. The recipe uses blanched almonds to create the richness that would traditionally come from dairy, while garlic, lemon, and vinegar give you that signature tangy depth. The result is a naturally plant-based sauce that works great with vegetables, grains, or as a dip for gluten-free crackers.
Ingredients:
Vegan Gluten-Free Skordalia (Creamy Dip)
by veganpreps.com
Ingredients
- 4 medium russet potatoes (about 2 lb / 900 g total), scrubbed but not peeled
- 1 cup raw almonds, blanched or slivered
- 6 to 10 cloves garlic, peeled (adjust to taste)
- 5 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1/2 cup cold-pressed extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt, plus more to taste
- Freshly ground black pepper to taste
- 3 tablespoons fresh cilantro or parsley, finely chopped (for garnish)
Instructions
- 1Place the whole scrubbed potatoes in a large pot of cold, well-salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 25 to 30 minutes until completely tender when pierced with a knife. Drain and let cool slightly, then peel while still warm.
- 2While the potatoes cook, place the blanched almonds and garlic cloves in a food processor. Process for 1 to 2 minutes until the almonds are ground into a fine, paste-like consistency.
- 3Break the warm potatoes into large chunks and add to the food processor with the almond-garlic paste. Pulse several times to begin combining, then add the lemon juice and white wine vinegar. Process until the mixture is smooth and thick.
- 4With the food processor running on low, drizzle the olive oil in a slow, steady stream through the feed tube, much like making an aioli. Continue processing until the oil is fully incorporated and the skordalia is creamy and smooth. Do not over-process or it can become gluey.
- 5Season generously with salt and black pepper. Transfer to a serving bowl, drizzle lightly with additional olive oil, and scatter the chopped cilantro or parsley over the top. Serve at room temperature with vegetable crudites, warm pita, or crackers.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Pick organic, high-quality ingredients since the recipe has relatively few elements and each flavor really stands out. Blanched almonds are key for getting that proper creamy feel – slivered ones work just as well. Adjust the garlic amount based on your preference, though I’m giving you a range to work with. Using cold-pressed extra virgin olive oil and fresh-squeezed lemon juice will make a real difference in how good this tastes. Add the acidic ingredients gradually as you go, since this can get too tart or rich fast if you’re not careful with your amounts.
Boil Potatoes Until Tender
Start by washing and scrubbing 4 medium organic russet potatoes really well under cold water. Leave the skins on, as they will be gently removed after cooking. Place the cleaned potatoes in a large pot and cover them completely with cold water, adding a generous pinch of Celtic sea salt. Bring the water to a rolling boil over high heat, then reduce to a simmer and cook for approximately 30 minutes until the potatoes are completely tender and easily pierced with a fork. Alternatively, you can steam the potatoes if you prefer this cooking method, which will take approximately the same amount of time.
Once the potatoes are fully cooked and tender, carefully drain them in a colander to remove all excess water. While they are still warm, gently remove the potato skins by hand or with a small knife – they should slip off easily at this stage. Transfer the peeled potatoes to a bowl and gently mash them or pass them through a ricer for a smoother texture, depending on what you want for the final dish.
Try Roasted Garlic Instead
Rather than using raw garlic, you can roast whole garlic cloves to create a milder, sweeter version of this dip that’s better for your digestive system. Roast yours at 400°F for about 15 minutes until they’re golden and soft, then squeeze the cloves from their skins. This transforms the sharp bite into something creamy and almost buttery. You’ll use roughly the same amount as raw garlic since roasting mellows the intensity. The roasted cloves blend beautifully with almonds and olive oil, creating a richer texture. This method works especially well if you’re serving this dip to guests who find raw garlic overwhelming or irritating.
Serve With Crudités and Pita
Enjoy your skordalia with fresh crudités and warm pita bread. The raw vegetables – carrots, cucumbers, bell peppers, and celery – provide a crisp contrast to the creamy dip’s richness. Pita bread works especially well because you can tear it into pieces for scooping, and its mild flavor won’t compete with the garlic and almond flavors. The combination makes sense nutritionally too; the vegetables add fiber and nutrients while the pita offers satisfying carbohydrates. Arrange everything on a platter, keeping your skordalia in the center. For an elegant presentation that will impress your guests, consider using ceramic serving bowls* to display your dip and vegetables. This presentation turns a simple dip into an impressive appetizer that guests genuinely enjoy.
Final Thoughts
This dip works for casual gatherings and fancy occasions alike. The real advantage is adjusting flavors to match your preferences – some batches skew garlicky, others emphasize lemon brightness. You’ll develop instincts about balancing tartness with creaminess.
In This Recipe.
