Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.

I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Why I Love This Asparagus Pesto

There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.

  • Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge

  • Perfect for leftover cooked asparagus that needs a flavorful second life

  • A unique twist on traditional pesto without any herbs or basil

  • Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds

  • Celebrates seasonal produce and brings fresh spring flavor to any dish

A fresh bunch of asparagus with tightly closed tips and vibrant green stalks, resting on a light-colored surface.

Seasonal Spotlight: Asparagus

Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:

Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.

Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.

Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.

Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.

Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.

Overhead view of ingredients for asparagus pesto, including fresh asparagus, garlic cloves, a lemon, a small bowl of almonds, grated Parmesan cheese, and a jar of olive oil arranged on a white surface.

Ingredients For This Pesto

  • Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.

  • Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.

  • Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.

  • Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.

Almond tip: Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.

  • Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.

  • Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.

Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.

How To Make Asparagus Pesto Recipe

​Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:​

Blanch the Asparagus:

    • Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.​

    • Bring a large pot of salted water to a boil.​

    • Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.​

    • Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.​

Optional: Toast the Nuts

    • While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.​

    • Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.​

Top-down view of creamy asparagus pesto blended in a food processor, showing its smooth texture and vibrant green color.

Blend the Pesto:

    • Drain the cooled asparagus and place it in a food processor.​

    • Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.​

    • Pulse the mixture a few times to combine.​

    • With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.​

    • If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.​

Adjust Seasoning:

    • Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.

​Add ins and Substitutions

Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:

  • Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.

  • Lemon zest: Adds extra brightness and citrusy flavor.

  • Fresh basil: Optional, but great if you want a more classic pesto profile.

  • Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.

  • Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.

  • Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.

  • Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.

  • Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.

Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.

Roasted potato wedges topped with asparagus pesto, served on a salmon-colored plate. A small glass bowl of vibrant green pesto sits on the plate, and a spoon with pesto gently nestled among the potatoes.

Serving Suggestions

This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:

Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!

Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.

Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.

Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.

Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!

 A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Storage Suggestions

Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.

Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.

Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.

Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.

 Roasted potato wedges served on a salmon-colored plate with a small glass bowl of vibrant green asparagus pesto. A spoon rests in the bowl, ready for serving, and the potatoes are plain with no pesto on top.

Dietitian Approved Recipe

As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.

Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.

So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.

More Recipes

Healthy Homemade Cashew Alfredo Sauce

Homemade McDonald’s Sweet and Sour Sauce Copycat

Creamy Lemon Butter Sauce for Lobster Ravioli

Agrodolce Sauce with Red Onion Recipe

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Asparagus Pesto

This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 6 servings
Calories 156 kcal

Equipment

  • Large Pot
  • Tongs
  • bowl of ice water
  • Food Processor
  • measuring cups and spoon
  • rubber spatula

Ingredients
  

  • 1 bunch asparagus about 1lbs
  • 1 clove of garlic
  • 1/4 cup almonds
  • 1/3 cup shredded parmesan cheese
  • 2 tbsp lemon juice
  • 2 tsp lemon zest optional
  • 1 tsp red pepper flakes optional - for heat
  • 1/4 cup olive oil
  • kosher salt and black pepper to taste
  • 1-4 tbsp reserved asparagus cooking water optional

Instructions
 

Blanch the asparagus:

  • Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.

Blend the pesto:

  • Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.

Add olive oil:

  • With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.

Adjust texture:

  • Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.

Season and serve:

  • Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.

Notes

  • This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
  • For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
  • Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.

Yield

This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use.
That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.

Nutrition

Calories: 156kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 5mgSodium: 105mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 715IUVitamin C: 7mgCalcium: 86mgIron: 2mg
Keyword easy, quick, sauce
Tried this recipe?Let us know how it was!
The Best Sweet Cream Mini Pancakes with Peanut Butter Syrup

The Best Sweet Cream Mini Pancakes with Peanut Butter Syrup

Sweet Cream Mini Pancakes with Maple Peanut Butter Syrup


These mini pancakes are the perfect bite-sized treat for cozy mornings at home. Whether you’re gathering with loved ones for a weekend brunch or just treating yourself to a special breakfast, these fluffy sweet cream pancakes bring comfort, joy, and a touch of indulgence to the table.

 

Mini Pancakes on a blue plate with Vanilla Cinnamon Peanut Butter Maple Syrup in a small white bowl on the plate. Red sliced apples are also shown as dippers for the peanut butter syrup.

Why You Should Make This Recipe

If you love homemade pancakes, this recipe is a must-try. These sweet cream pancakes are light, fluffy, and easy to make! I love this recipe because it is:

  • An Easy Breakfast: Quick to whip up with simple pantry ingredients.
  • The Perfect Size: Mini pancakes make breakfast much fun for the whole family.
  • Makes Leftover Pancakes: Store extras for busy mornings when you need a fast meal.
  • Homemade Pancakes are Better!: Better than any store-bought mix, with a light and fluffy texture.
  • I Use My Favorite Toppings: Pair with my Peanut Butter Syrup, Homemade Vanilla Cinnamon Peanut Butter, chocolate chips, fresh berries, whipped cream, Date Caramel, or maple syrup.
  • It’s a Versatile Option: Make them mini, regular, or fun shapes to fit your craving.

Tools You May Need

Having the right tools makes this recipe even easier to prepare:

  • Mixing Bowls: One small, one large
  • Whisk: For mixing the batter smoothly
  • Measuring Cups & Spoons: For accurate ingredient measurements
  • Griddle or Skillet: To cook the pancakes evenly
  • Spatula: For flipping pancakes without breaking them

Ingredients for Mini Sweet Cream Pancakes

  • Dry Ingredients:
    • All-purpose flour: provides structure and a soft texture

    • Baking soda: helps the pancakes rise and brown evenly

    • Baking powder: adds additional lift for fluffier pancakes

    • Salt: enhances the overall flavor

  • Wet Ingredients:

    • Kefir: adds moisture, a slight tang, and beneficial probiotics

    • Heavy cream: creates a rich, tender crumb

    • Pure maple syrup: real maple syrup sweetens the batter and use it for topping

    • Eggs: bind the ingredients and add protein

    • Vanilla extract: adds warmth and depth of flavor

stacked mini pancakes with maple peanut butter drizzle

How To Make These Delicious Mini Pancakes

Keep in mind, if you would like to make full sized pancakes, this recipe works for those too!

Preheat Griddle: Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and kosher salt.

Combine Wet Ingredients: In a medium bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.

Mix the Batter: Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it’s okay if there are a few lumps in the batter.

Cook the Pancakes: Pour 2 tbsp of the batter for each pancake onto the non-stick skillet (I used a ¼ cup measuring cup and filled it about half way. Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.

Serve: Serve these fluffy pancakes with maple syrup, whipped cream, melted butter, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!

Storage and Reheating Tips

Leftover pancakes? No problem! These mini pancakes store well for quick and easy delicious breakfast for another day.

  • Refrigerate: Store in an airtight container in the fridge for 2-3 days.
  • Freeze: Let pancakes cool completely, then layer them between parchment paper in a freezer-safe bag. Store for up to 3 months.
  • Reheat:
    • Microwave: Heat in 10-15 second intervals until warm.
    • Toaster Oven: Toast at 325°F for 5 minutes for a crispy texture.
    • Skillet: Warm on low heat for a couple of minutes per side.

Storage Tip: Freeze pancakes in individual portions for easy grab-and-go breakfasts!

Ingredient Substitutions & Variations

This recipe is super flexible, swap ingredients based on what you have on hand!

  • Dairy-Free: Replace kefir with dairy-free yogurt and heavy cream with coconut milk or almond milk.
  • Flour Options: Substitute with oat flour, whole wheat flour, or a 50/50 blend for added fiber and a heartier texture. You may need to adjust liquid slightly depending on the flour used.
  • Sweetener Swap: Use honey, coconut sugar, or agave instead of maple syrup in the batter.
  • Add Flavor: Enhance the batter with cinnamon, nutmeg, cardamom, or vanilla bean paste.
  • Boost Protein (My Favorite): Add a scoop of vanilla protein powder or 1–2 tablespoons of almond flour to increase protein and satiety. If you do, reduce the all-purpose flour slightly (start by removing 2–3 tablespoons) to maintain the right batter consistency.

Make These Small Pancakes a Balanced Meal

Pair these tiny pancakes with protein and fiber-rich sides for a well-rounded breakfast.

  • Protein Boost: Serve with Greek yogurt, cottage cheese, or chia pudding.
  • Healthy Fats: Top with my peanut butter syrup, almond butter, or a sprinkle of sunflower seeds.
  • Fiber-Rich Pairings: Add fresh fruit such as sliced apples, banana slices, or even a green smoothie on the side.
  • Savory Twist: Try these pancakes with fried eggs and crispy bacon for a sweet-and-savory combo.

 

5 tips for the perfect pancakes

Five Tips for the Perfect Pancakes

  • Properly Measure The Ingredients: Accurate measurements are crucial for successful pancake batter; use liquid cups for wet ingredients and measuring cups for dry to prevent over or under-measuring. These specialized cups ensure precision by accommodating the unique characteristics of each type of ingredient.
  • Avoid Overmixing: Don’t over-stir the batter; this can lead to tense, tough pancakes. 
  • Proper Cooking Temperature: A Preheated pan is essential before cooking the pancakes. Too hot and the pancakes may brown too quickly and stay raw in the middle, however too low and they might become pale and lack the desired temperature. So, cook your pancakes on a medium to medium-high hot surface like a large skillet, electric griddle, or hot pan. 
  • Wait For Bubbles: Wait for bubbles to appear on the surface of the pancake before flipping; this signals that the bottom is cooked and ready for flipping.
  • Serve Fresh Off The Griddle: Freshly cooked pancakes fresh off griddle offer enhanced flavor, lightness, and fluffiness. While cold pancakes may become dense with muted flavors.

Bonus Tip!
Pour your batter into a clean squeeze bottle or piping bag for easy, mess-free pancakes. It’s perfect for making evenly sized minis and even more fun when you get creative with shapes. Try hearts, stars, snowmen and women, letters, or simple smiley faces with mini chocolate chips for a delightful twist or for special occasions! This is a great way to get kids involved or add a little extra joy to a weekend breakfast.

Like This Recipe? You Will Love These Other Breakfast Recipes!

Strawberry Cornbread Muffins Recipe

Pink Oyster Mushroom Quiche

Strawberry Smoothie Bowl [Vegan and High Protein]

Green Juice Smoothie: The Best Morning Juice

Mini Sweet Cream Pancakes with a Maple Peanut Butter Syrup on a blue plate garnished with sliced red apples.

Mini Sweet Cream Pancakes (made with Kefir)

Sarah Harper MS, RD, LDN
Enjoy these slightly sweet and super fluffy Sweet Cream and Kefir Pancakes with my Maple Peanut Butter Sauce for a breakfast or brunch to remember.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 serving
Calories 291 kcal

Equipment

  • 1 griddle
  • 2 mixing bowls
  • 1 Whisk
  • 1 set of measuring cups
  • 1 Set of measuring spoons

Ingredients
  

  • 1 ¾ cup all purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 2 large eggs
  • cup kefir
  • ½ cup heavy cream
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Instructions
 

Preheat Griddle

  • Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or cooking spray. I like to use a combination of a bit of butter and avocado oil.

Mix Dry Ingredients

  • In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.

Combine Wet Ingredients

  • In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.

Mix the Batter

  • Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.

Cook the Pancakes

  • Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface. Flip the pancakes and cook the other side until the pancakes are golden brown.

Serve

  • Serve with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!

Notes

Option to make normal sized pancakes. Use 1/4 cup batter when cooking. 
This recipe is a delicious waffle batter too!

Nutrition

Calories: 291kcalCarbohydrates: 40gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 83mgSodium: 633mgPotassium: 110mgFiber: 1gSugar: 11gVitamin A: 473IUVitamin C: 0.1mgCalcium: 163mgIron: 2mg
Keyword breakfast
Tried this recipe?Let us know how it was!

 

Maple Peanut Butter Syrup in a mall off white bowl on a blue plate with pancakes and apples

Maple Peanut Butter Syrup

Sarah Harper MS, RD, LDN
Enjoy this nutty, sweet, and creamy Maple Peanut Butter Sauce with sliced apples, pears, waffles, or Mini Sweet Cream Kefir Pancakes.
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 166 kcal

Equipment

  • 1 Sauce Pan
  • 1 rubber spatula

Ingredients
  

  • ½ cup creamy peanut butter
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • optional addition - 1to 2 tbsp milk (adjusted for consistency preference)

Instructions
 

Combine Ingredients

  • In a small saucepan over low heat, combine the peanut butter and maple syrup.

Warm and Serve

  • Gently heat the mixture, stirring continuously until the ingredients are combined.
  • Serve with sliced apples, sliced pears, Mini Sweet Cream Pancakes, or waffles.

Nutrition

Calories: 166kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 93mgPotassium: 152mgFiber: 1gSugar: 10gVitamin A: 0.2IUVitamin C: 0.003mgCalcium: 26mgIron: 0.4mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

As a self-proclaimed noodle lady, pasta and noodles have always been my go-to when I need a quick comfort meal. This recipe takes me back to my university days, when I’d doctor up instant ramen on a tight budget. I kept it simple, frozen veggies, tofu, and whatever seasonings I had on hand.

These days, I still love a cozy bowl of ramen, but I’ve upgraded it with homemade kimchi, scallion greens, a splash of sesame oil, and organic noodles. One of my favorite things about ramen is how easy it is to turn something basic into something deeply satisfying. With just a few pantry staples, bok choy, silken tofu, edamame, and a generous scoop of spicy kimchi, you can transform instant noodles into a rich, flavorful soup that feels like a hug in a bowl.

This recipe shows just how simple it is to elevate store-bought ramen with bold, crave-worthy ingredients.

 

Top down of shin ramen noodle soup with kimchi. Black chopsticks pulling noodles from stoneware bowl

Why Make Vegan Kimchi Ramen?

  • Big flavor with simple ingredients: Kimchi brings heat, tang, and depth to your broth without needing a long list of seasonings or sauces.

  • Plant-based and satisfying: This bowl checks all the comfort food boxes while keeping things totally vegan.

  • Quick and affordable: Great for busy nights or tight budgets. Most of the ingredients are pantry staples or easy to keep on hand.

  • Good for your gut: Thanks to the natural fermentation in kimchi, you’re getting a boost of probiotics in every bite.

Ingredients for Vegan Kimchi Ramen Noodle Soup

This soup is quick, cozy, and easy to customize based on what you have on hand. Here’s what I use and why it works so well.

Ramen Noodles
There are a lot of great ramen options out there, so feel free to use what fits your needs and taste.

  • For a plant-based boost: I like Immi Ramen when I’m looking for something higher in plant protein and lower in sodium. It’s vegan, made without MSG, and fits well into a more nourishing, whole-food approach.

  • For bold flavor and chewy noodles: Nongshim Shin Ramyun is my go-to when I’m craving that classic spicy, savory flavor. It’s not vegan, but it’s a favorite for a reason.

Whatever ramen you choose, you can elevate it with fresh or frozen veggies, broth add-ins, and toppings that make it your own.

vegan-kimchi-instant-ramen-ingredients_

Kimchi
Kimchi is the star of this soup. It brings spice, tang, and depth while offering gut-friendly fermented goodness.

  • I often use my homemade vegan kimchi, but when I buy it, I look for brands that are vegan-friendly and full of flavor. Some options I like:

    • Lucky Foods Seoul Kimchi

    • Mother-in-Law’s Kimchi

    • Nasoya Authentic Korean Kimchi

Vegetables
This is a great clean-out-the-freezer meal. I usually toss in about 1/4 cup of frozen veggies per bowl.

  • My go-tos: corn, edamame, peas, or spinach.

  • You can also add sliced shiitake mushrooms, bok choy, or shredded carrots for more texture and nutrients.

Green Onions
Scallions add freshness and a subtle bite. I stir some into the broth and scatter more on top just before serving.

Sesame Seeds and Sesame Oil
These little additions go a long way. A sprinkle of sesame seeds and a drizzle of toasted sesame oil add nutty richness and depth.

Aromatic Oil
I love finishing ramen with a touch of flavored oil. A swirl of chili crisp, garlic oil, or basil oil brings warmth and complexity. Choose whatever complements your mood and spice level.

Optional Protein Boosts
For a more filling bowl, I often add a protein source. Here are a few flexible options:

  • Vegan: Cubed firm tofu, or shelled edamame.

  • Flexitarian: A soft-boiled egg or leftover roasted chicken.

 

Substitutions and Add-Ins For This Ramen Soup

  • Noodles: Use any kind of noodles: instant, rice, soba, udon, or high-protein options. Adjust the broth as needed.

  • Veggies: Swap in mushrooms, napa cabbage, bok choy, or bean sprouts if you don’t have frozen veggies.

  • Kimchi Alternatives: No kimchi? Try napa cabbage with a splash of vinegar and chili flakes.

  • Broth Options: Use less water for a richer broth. Add veggie broth, chicken broth, miso paste, or soup base.

  • Spice Boosters: Add extra kimchi, Sriracha, gochujang, red curry paste, or chili flakes for extra heat.

  • Flavor Enhancers: Fresh ginger, garlic, sesame oil, or a splash of kimchi juice add depth.

  • Protein Add-Ins: Top with soft tofu, edamame, or a soft-boiled egg if flexitarian.

 

How to Make Vegan Kimchi Ramen

This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful, healthy, and simple  ingredients. 

Step 1: Prepare the ramen: Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies: A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl: Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with fresh kimchi: Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings: Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Jalapeno picked egg ontop of a veggie packed ramen.

Ramen is Love & Dietitian Approved

I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:

More Flavor Combinations

  • Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
  • Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
  • Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.

For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hacks where I talk about ways to upgrade your instant ramen. 

More Easy Recipes

Meatball Alfredo Recipe: Healthy Fettuccini Alfredo with Plant-Based Meatballs

Easy Glass Noodles Salad with Vegetables

Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe

Noodles with Spicy Tahini Stir Fry Sauce

Top down of shin ramen noodle soup with kimchi. Black chopsticks pulling noodles from stoneware bowl

Kimchi Shin Ramen Noodle Soup

Sarah Harper MS, RD, LDN
This Kimchi Shin Ramen Noodle Soup is just one of many ways to doctor up instant ramen to make it more filling, flavorful, and appetizing.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 2 servings
Calories 452 kcal

Equipment

  • medium sized pot
  • tongs or chopsticks
  • ladle

Ingredients
  

  • 6 oz instant ramen noodles 2 packages
  • 2 packets ramen seasoning see recipe notes
  • ½ cup frozen mixed vegetables
  • ½ cup kimchi Homemade or your favorite store bought brand
  • ¼ cup fresh basil, julienned
  • 2 tsp sesame oil or chili oil
  • 2 tsp toasted sesame seeds

Optional Add ins

  • silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.

Instructions
 

Step 1: Prepare the ramen

  • Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies

  • A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl

  • Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with kimchi

  • Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings

  • Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Notes

Other vegan ramen brands include Annie Chun'sMike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. 
Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. 
Nutrition Facts vary based on the ramen noodles used. 

Nutrition

Calories: 452kcalCarbohydrates: 61gProtein: 11gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1896mgPotassium: 310mgFiber: 5gSugar: 2gVitamin A: 2506IUVitamin C: 6mgCalcium: 70mgIron: 5mg
Keyword Noodles, soup
Tried this recipe?Let us know how it was!
Easy Vegan Yakisoba Inspired Noodle Stir-Fry

Easy Vegan Yakisoba Inspired Noodle Stir-Fry

Easy Vegan Yakisoba Recipe

Yakisoba Noodles are one of my favorite dishes to order at Japanese restaurants. One evening, I found myself craving them and decided to create my own version using inspiration from a few classic yakisoba recipes, plus whatever I had on hand in my kitchen.

When exploring new recipes, I love to learn from food bloggers and cookbook authors who have personal ties to the cuisine’s cultural roots. For this Vegan Yakisoba recipe, I drew inspiration from two incredible Japanese food bloggers, Namiko (Nami) and Lisa, whose recipes never fail to deliver authentic flavors.

 

Other food bloggers Yakisoba Recipes infographic

 

Inspiration For This Yakisoba Recipe

Look for a more authentic Yakisoba experience (which includes ingredients like oyster sauce, Worcestershire sauce, and often meat), then check out this Yakisoba recipe by Namiko Hirasawa Chen. Nami’s food blog Just One Cookbook focuses on authentic and modern Japanese recipes.

Another fantastic food blogger is Lisa the voice behind Okonomi Kitchen. Her Yakisoba is 100% plant-based. Lisa uses her background which includes a lot of Japanese influences in her recipes and cooking. Fun fact, in Japanese Okonomi (お好み), translates to “how you like” or “what you like”. 

Like Lisa and Nami, I hope this Yakisoba Noodle recipe inspires you to get into the kitchen to cook, play, and even go on a culinary adventure in the comfort of your own home.

 

ingredients for yakisoba noodles with labels

 

The Ingredients: Vegan Yakisoba-Inspired Sauce

Homemade Yakisoba Stir-Fry Sauce is thick, savory, and slightly sweet, just the way it should be.

While traditional Yakisoba sauce often calls for oyster or Worcestershire sauces, it’s easy to create a delicious vegan version with a few simple swaps. With these key ingredients, you can make your own Yakisoba stir-fry sauce at home that’s every bit as flavorful as the classic.

Here’s a breakdown of the essential ingredients that bring this vegan Yakisoba sauce to life:

Soy Sauce and Apple Cider Vinegar: These two ingredients create a tangy, umami-rich base, mimicking the flavor of Worcestershire sauce. While I use apple cider vinegar, you could also use rice vinegar or rice wine vinegar for a slightly sweeter, more delicate tang. 

Onion, Garlic, Ginger Powder, and Cinnamon: These spices add depth and warmth to the sauce. They’re commonly used to create the bold, balanced flavors found in traditional Yakisoba sauces.

Mushroom Sauce: Instead of oyster sauce, mushroom sauce brings an earthy, umami-rich flavor. It pairs perfectly with mushrooms in the Yakisoba noodles. You can also use vegan or vegetarian oyster sauce as an alternative. 

Date Syrup: Yakisoba sauce is known for its sweet-savory balance. I prefer date syrup for natural sweetness, but you can also use sugar, honey, or maple syrup. Adjust the sweetness to your taste.

Ketchup: A classic ingredient in traditional Yakisoba sauce. I like to use no-added-sugar ketchup to keep it wholesome while still delivering that tangy, slightly sweet flavor.

 

The Ingredients: Vegan Yakisoba-Inspired Noodles

Noodles: I don’t usually have yakisoba noodles on hand, and they’re hard to find unless I order them online or drive over an hour into Portland. Lots of recipes use ramen noodles as a shortcut, but I usually reach for what I already have. Barilla Protein+ Spaghetti is my go-to, it’s not traditional, but it works well and adds a nice protein boost to this vegan stir-fried noodle dish.

Veggies: Typical vegetables in a Yakisoba recipe might include cabbage, onions, bean sprouts, and carrots. In this recipe, I use what I had in my kitchen due to seasonal availability. Luckily for me, mushrooms are available year-round because I purchase from Columbia Mushroom Company, a small business growing mushrooms in the Columbia Gorge. 

  • Mushrooms: Yakisoba typically includes meat such as chicken, pork, or fried ham. Rather than meat, I like to use mushrooms, because the mushrooms pair oh so well with the mushroom sauce, an ingredient in the Yakisoba sauce. Some mushrooms that would work well include shiitake mushrooms, oyster mushrooms, and portabella mushrooms. 
  • Greens: For this recipe, I used “braising greens” from the farmer’s market. Choose whatever seasonal greens are available such as spinach, cabbage, or kale.
  • Scallions (green onions): You could use yellow onions, white onions, scallions, or even shallots in this recipe.

Optional: Garnish with some toasted sesame seeds, sliced red bell pepper.

Vegan Yakisoba noodles in a bowl

 

How to Make this Vegan Yakisoba-Inspired Noodle

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
  2. Drain the pasta, reserving 1/4 cup of pasta water, and set aside.

Step 2: Make the Yakisoba-Inspired Sauce

  1. In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.
  2. Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.

Step 3: Sauté the Veggies

  1. Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
  2. Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
  3. Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
  4. Add the spinach and cook for 1-2 minutes until wilted.

Step 4: Combine Pasta & Sauce

  1. Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
  2. Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
  3. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.

Step 5: Garnish & Serve

  1. Remove from heat and sprinkle with the green parts of the scallions.
  2. Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta

For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish. For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.

 

Noodle pull of oyster mushroom stir-fry noodles with black chopsticks

 

Optional Add Ins and Substitutions

Add-Ins

Take your Vegan Yakisoba-Inspired Protein Pasta to the next level by adding extra veggies, protein, and garnishes for more flavor, texture, and nutrition. Here are some tasty add-ins to try:

  • Bump up the veggies
    • Red Bell Peppers: Add a pop of color and sweetness. Sauté them with the mushrooms for a vibrant, crisp-tender bite.
    • Baby Corns: Slice them in half and toss them in with the mushrooms for a hint of sweetness and crunch.
    • Bok Choy: Add baby bok choy or chopped bok choy for a tender, leafy addition. Toss it in just before the spinach to prevent overcooking.
    • Snap Peas: Add snap peas for a bright, fresh crunch. Sauté them with the scallions for just a minute or two to keep them crisp.
    • Seaweed Flakes: Sprinkle seaweed flakes on top just before serving for a boost of umami flavor and extra nutrients.
  • Favorite Plant-Based Protein: You can swap tofu for your favorite plant-based protein, such as tempeh, seitan, or a store-bought plant-based “chicken” alternative.

Substitutions

If you don’t have the exact ingredients on hand, no problem! Here are some simple swaps to make this recipe work with what you have:

  • Barilla Protein Spaghetti → Fresh Ramen Noodles or Yakisoba noodles for a more traditional Yakisoba feel.
  • Apple Cider Vinegar → Rice Vinegar for a more authentic, subtly sweet tang in the sauce.
  • Shiitake Mushrooms → Use button mushrooms, cremini mushrooms, or your favorite variety of mushrooms.
  • Firm Tofu → Swap it for your favorite plant-based protein, like tempeh, seitan, or a meat alternative.

The Best Noodle Recipe Tips

Want to make the most flavorful, perfectly textured Vegan Yakisoba-Inspired Protein Pasta? Here are some of the best tips to ensure your dish turns out amazing every time:

Cook Pasta Until Al Dente

  • If using spaghetti or other dry pasta, be sure to cook it until al dente. It will finish cooking in the sauce, soaking up all that savory-sweet flavor.

Sauté in Stages

  • Cook heartier veggies (like mushrooms and red bell peppers) first. Delicate greens like bok choy and spinach should be added later to avoid overcooking.

Get the Sauce Right

  • Use a small bowl to mix the Yakisoba sauce before adding it to the pan. This ensures all the flavors are evenly distributed. Adjust the sweetness and tang to taste by adding a little extra date syrup or rice vinegar.

Garnish Like a Pro

  • Top with fresh spring onionschopped scallionssesame seeds, and seaweed flakes for added crunch, flavor, and visual appeal. This finishing touch makes the dish feel like restaurant-quality Yakisoba.

Barilla Protein Noodles were used in my Yakisoba inspured noodle dish

 

Dietitian Approved Ingredient: Protein Pasta

As a dietitian who trains for endurance races and follows a mostly plant-based diet, I’m always mindful of my protein intake. One of my favorite ways to boost my daily protein is by using protein pasta and Barilla Protein+ is a go-to option.

These noodles are high in protein (10g per 2oz serving) and fiber (4g per serving) and are 100% plant-based. Plus, they hold up beautifully in stir-fries, unlike rice noodles, which often fall apart.

The sturdy texture makes them perfect for dishes like this Yakisoba-Inspired Protein Pasta.

How I Boost My Protein Intake

Here are a few ways I incorporate extra protein into my meals:

  • Supplementing smoothies, oatmeal, and baked goods with protein powder
  • Mixing half chickpea pasta with half plain pasta in pasta salads, stir-fries, and soups
  • Using protein pasta like Barilla Protein+

For this recipe, I chose Barilla Protein+ to ensure every bite is packed with protein, fiber, and hearty texture, all essential for supporting my training and recovery.

Like This Recipe? Check Out My Other Posts!

Easy Baked Tofu

The Ultimate Shin Ramen Hacks

Healthy and Easy Vegan Kimchi Instant Ramen

Spicy Tahini Noodles

Barilla Protein Noodles were used in my Yakisoba inspured noodle dish

Vegan Yakisoba-Inspired Noodles

This Quick Vegan Yakisoba recipe is a variation of one of my go-to weeknight meals, a noodle stirfry, ready in under 30min, with a ton of veggies! I use protein noodles for extra protein and the firm noodle does not break apart during the flash fry!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 462 kcal

Equipment

  • 1 wok or large skillet
  • 1 noodle pot and colander
  • wooden spoon or rubber spatula
  • 1 Set measuring spoons

Ingredients
  

  • 1 lbs cooked barilla protein+ spaghetti cooked per packaging instruction. See recipe notes.
  • 1 tbsp avocado oil
  • 2 cup sliced shiitake mushrooms
  • 2 cups spinach or other greens mixed or alone like kale, collards, bok choy, cabbage
  • 1/3 cup chopped scallion greens

Yakisoba Inspired Sauce

  • 3 tbsp soy sauce
  • 3 tbsp apple cider vinegar
  • 2 tbsp mushroom sauce
  • 2 tbsp date syrup or maple syrup
  • 1 tbsp ketchup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/4 tsp ground cinnamon

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
    Drain the pasta, reserving 1/4 cup of pasta water, and set aside.

Step 2: Vegan Yakisoba Inspired Sauce

  • In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.Whisk the ingredients until smooth.
    Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.

Step 3: Sautee the Veggies

  • Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
    Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
    Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
    Add the spinach and cook for 1-2 minutes until wilted.

Step 4: Combine Pasta & Sauce

  • Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
    Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
    Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.

Step 5: Garnish & Serve

  • Remove from heat and sprinkle with the green parts of the scallions.
    Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta

Notes

Noodles: Cook the noodles per package instructions. This step can be done a day or two in advance if making bulk noodles for the week. Option to use Yakisoba noodles, regular spaghetti, or other wheat long noodle of choice. However, I find the protein noodles work really well in a noodle stir-fry. They are hearty and do not break apart easily. 
Garnish: For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish.
Added Protein: For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.

Nutrition

Calories: 462kcalCarbohydrates: 87gProtein: 22gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 813mgPotassium: 1025mgFiber: 13gSugar: 15gVitamin A: 1510IUVitamin C: 6mgCalcium: 34mgIron: 5mg
Keyword Noodles
Tried this recipe?Let us know how it was!

 

Easy Pickle Cottage Cheese Dip: High Protein & Healthy

Easy Pickle Cottage Cheese Dip: High Protein & Healthy

Why You Will Love This Delicious Dip

This Pickle Cottage Cheese Dip combines blended cottage cheese and pickles to create a creamy, high-protein dip or dressing with a remoulade-like flavor. Perfect for dipping breaded mushrooms, drizzling over grain bowls, or adding to sandwiches, it offers a healthier, lighter alternative to traditional dressings.

blended pickle cottage cheese dip with a chip dipping into the small bowl and fresh cut veggies surrounding it

Why I Love This Recipe

This dip is the perfect combination of creamy, tangy, and savory flavors, making it a crowd-pleaser for any occasion!

  • Easy Dip: This dip is super easy to make and adds a fun twist to any dipping experience.
  • Packed with Fresh Veggies: It’s a fantastic way to sneak in some fresh vegetables while enjoying a tasty treat.
  • For the Pickle Lover: If you’re a fan of pickles, this dip is a must-try—it brings that tangy flavor in a whole new way!
  • Perfect for Any Occasion: Whether it’s game day or a casual get-together, this dip makes for a great appetizer.
  • Simple Ingredients: With just a handful of ingredients you can easily find at your local store, this recipe couldn’t be simpler.
  • Healthy & High in Protein: Packed with protein, this dip is not only delicious but also a nourishing option, protein is definitely having its moment!

food processor with creamy blended dip inside

Tools Needed

To make this dip, you’ll need just a few simple tools to help blend, chop, and mix everything together seamlessly.

  • Food Processor or Immersion Blender: Essential for blending the cottage cheese and mayo to a smooth, creamy base. An immersion blender allows for easier control if you prefer blending directly in a bowl.
  • Cutting Board & Knife: For chopping the dill pickles finely, ensuring they blend seamlessly into the dip.
  • Measuring Spoons: For accurately adding smaller ingredients like mustard, pickle juice, and spices.
  • Airtight Container for Storage: Ideal for keeping the dip fresh in the fridge and for easy transport if you’re bringing it to a gathering.

Ingredients For This Pickle Dip

  • Cottage cheese: A creamy, high-protein base that gives the dip its rich texture. You can blend it smooth or leave it chunky for added texture.
  • Dill pickles: Adds a tangy, crunchy element that complements the creamy base of the dip.
  • Mayonnaise: Contributes a creamy richness and smooth consistency to the dip.
  • Pickle juice: Enhances the pickled flavor and can be used to adjust the dip’s consistency.
  • Dijon mustard: Adds a mild, tangy flavor that complements the other ingredients.
  • Lemon juice: Brightens the dip with a hint of citrus and balances the richness.
  • Smoked paprika: Provides a subtle smoky depth that enhances the overall flavor profile.
  • Garlic powder: A savory seasoning that adds depth and aromatic flavor.
  • Hot sauce (optional): Adds a touch of heat for those who enjoy a little spice.
  • Salt & black pepper: Season to taste, bringing all the flavors together for perfect balance.

 

pre and post blended cottage cheese dip

 

Step – By – Step Instructions

  • Blend the Base:
    Start by blending 1 cup of cottage cheese with 1-2 tbsp of mayonnaise using a food processor or immersion blender. Blend until smooth and creamy, with no lumps. For a chunkier dip, leave the cottage cheese a little textured.

  • Mix in the Flavor:
    Directly into the Food Processor add the mayo, chopped dill pickles, pickle juice, Dijon mustard, lemon juice, smoked paprika, garlic powder, and hot sauce (if using). Pulse several times until everything is combined.

  • Adjust Consistency:
    If the dip is too thick, gradually add a teaspoon of pickle juice at a time until you achieve your desired consistency. It should be thick enough to spread but still smooth and creamy.

  • Chill for Best Flavor:
    Refrigerate the dip for at least 10 minutes to allow the flavors to meld together and the dip to thicken slightly. The chill time makes a big difference in enhancing the flavor!

 

Ingredient Add-ins and Swaps

Optional Add-ins

  • Extra Creaminess: Add cream cheese, sour cream, or Greek yogurt for a richer, smoother texture.
  • Fresh Herbs: Stir in fresh dill, parsley, or chives for a burst of flavor.
  • Dill Pickle Flavor: Add extra chopped dill pickles or pickle juice for a more intense pickle kick.
  • Spice: Add chopped jalapeños or hot sauce for a spicy kick.

Substitutions

  • Dairy-Free: Use dairy-free yogurt and vegan mayo to replace the cottage cheese and mayo.
  • No Mayo: Swap mayo with plain Greek yogurt, sour cream, or just omit it all together.
  • Pickle Juice: Vinegar or lemon juice can replace pickle juice for tang.
  • Mustard: Use yellow or spicy brown mustard in place of Dijon.

Feel free to mix and match to create the dip that suits your taste and dietary preferences!

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

 

How to Serve

This versatile dip can be enjoyed in so many ways! Here are some of my favorite serving ideas:

  • Potato Chips: Perfect for a crunchy, salty bite that pairs wonderfully.
  • Fresh Raw Veggies: Think carrot sticks, cucumber slices, cherry tomatoes, or bell pepper strips.
  • Roasted Veggies & Potatoes: Roasted veggies or crispy potatoes add a savory depth.
  • Breaded Mushrooms: Dip for breaded mushrooms is a delightful twist on the classic!
  • Grain Bowls & Sandwiches: Use it as a sauce to elevate your grain bowls or spread it on your favorite sandwich.
  • Pita Bread or Pita Chips: Soft pita or crispy pita chips are the ideal vessels for this dip.
  • Favorite Crackers: Choose your favorite crackers for a satisfying crunch and balance of flavors.
  • Carrot Sticks: Classic and healthy, carrot sticks make the perfect crunchy dipper.

With so many options, this dip is as versatile as it is delicious!

Storage Suggestions

To keep your dip fresh and flavorful, store it in an airtight container. This will help preserve its taste and texture for longer. You can refrigerate it for up to 3-4 days, making it a great option for meal prep or leftovers. Just give it a quick stir before serving again, as some separation may occur. For longer storage, you can freeze it in an airtight container for up to a month—just be sure to let it thaw in the fridge before serving.

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Recipe Tips

  • Texture: Blend the cottage cheese and mayo to your preferred smoothness—leave it chunky for more texture.
  • Chill: Let the dip sit in the fridge for 15-30 minutes to enhance the flavor.
  • Consistency: Add pickle juice a teaspoon at a time if the dip is too thick.
  • Make Ahead: Prepare the dip a day in advance for even better flavor.
  • Adjust Spice: Control the heat with hot sauce or jalapeños—add gradually and taste as you go.

A Dietitian Approved Recipe

As a flexitarian dietitian, I appreciate how this dip provides a delicious, vegetarian-friendly way to boost protein intake while enjoying vibrant flavors.

Below is the Nutrition Information per serving, approximately 1/4 cup!

  • Calories: 80-100 kcal
  • Protein: 6-8g
  • Fat: 4-6g
  • Carbohydrates: 4-6g
  • Fiber: 1g
  • Sugar: 2-3g
  • Sodium: 200-250mg (depending on pickle and mayo choices)

 

Health Benefits of this delicious dip:

  • High in Protein: With cottage cheese as a base, this dip provides a satisfying protein boost.
  • Low in Calories: It’s a light yet filling option that’s perfect for snacking or as a topping without adding too many calories compared to traditional remoulade style sauces.
  • Rich in Calcium: The cottage cheese adds calcium to support bone health.

Nutrition values may vary depending on the specific brands of ingredients used, so be sure to check labels for the most accurate information.

More Creamy Dip Recipes You Will Love

The Best Quick Spinach Artichoke Dip Recipe

Easy Chunky Blue Cheese Dip Recipe with Tarragon

Easy Spicy Hummus Recipe with Harissa

blended pickle cottage cheese dip with a chip dipping into the small bowl and fresh cut veggies surrounding it

Pickle Cottage Cheese Dip

Sarah Harper MS, RD, LDN
This Pickle Cottage Cheese Dip combines the perfect balance of tangy pickles and creamy cottage cheese for a delicious and unique dip that’s perfect for any gathering. Packed with flavor and texture, it's the ideal snack for pickle lovers. Serve with chips, crackers, or veggies for a mouthwatering treat!
Prep Time 5 minutes
chill time 10 minutes
Total Time 15 minutes
Course Appetizer, sauce, Side Dish, Snack
Cuisine American
Servings 4 servings
Calories 80 kcal

Equipment

  • Food Processor
  • Cutting board
  • Chef's Knife
  • measuring cups and spoons

Ingredients
  

  • 1 cup cottage cheese whole milk recommended
  • ¼ cup dill pickles
  • 1 tbsp pickle juice
  • 1 tbsp mayo
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp hot sauce
  • kosher salt and black pepper to taste

Instructions
 

  • In a food processor or with an immersion blender, blend 1 cup cottage cheese until completely smooth and creamy.
  • Add mayo, ¼ cup finely chopped dill pickles, 1 tbsp pickle juice, 1 tsp Dijon mustard, 1 tsp lemon juice, ½ tsp smoked paprika, ½ tsp garlic powder, and ½ tsp hot sauce (if using) and pulse several times until combined.
  • If it’s too thick, add a little more pickle juice (1 tsp at a time) to loosen it up while keeping it spreadable.
  • Let it sit in the fridge for at least 10 minutes to let the flavors meld and thicken slightly.

Notes

Nutrition values may vary depending on the specific brands of ingredients used, so be sure to check labels for the most accurate information.

Nutrition

Calories: 80kcalCarbohydrates: 3gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 10mgSodium: 343mgPotassium: 79mgFiber: 0.3gSugar: 2gVitamin A: 217IUVitamin C: 1mgCalcium: 50mgIron: 0.2mg
Keyword cottage cheese, pickled
Tried this recipe?Let us know how it was!