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Mint Soybean Dip

This is a dip I used to buy at least once a week from my local supermarket until I decided it was time to master it at home. It's pretty close and has become another favourite condiment for when I'm batch cooking on a Sunday. Homemade dips and condiments are so much better as you know exactly what goes into them and can season them to suit your taste.

Enjoy smothered on bread, dolloped onto a salad, wrapped in a quinoa sushi roll alongside some pan roasted tofu, for breakfast on the go with a boiled egg or simply as a gorgeous summer dip with some carrots or cucumber.

For more condiment ideas head over to our three herb pesto that is completely dairy free and our vibrant beetroot dip that never fails to impress. I will usually have one of each in my fridge for a quick flavour boost to my meals throughout the week.

Mint Soybean Dip

Mint Soybean Dip

Makes 400 ml


260g soybeans -pre cooked and defrosted
9 mint leaves
1 garlic clove, peeled
1 tbsp olive oil
2 tbsp goats cheese or plant based cream cheese
salt and pepper



  1. Place all of the ingredients into a high speed blender and mix until well combined. Season with salt and pepper.
  2. Transfer to a bowl or Tupperware. Store in the fridge for up to four days.

Note: The goats cheese can easily be substituted with plant based cream cheese.

Happy cooking! Mx


Mint Soybean Dip