I'm a confessed dip addict! I love to dip, so with summer on the way, I mastered fruit dip! At the market this week, I found the most beautiful strawberries, blackberries, mandarin oranges, and pineapple. Instead of making a fruit salad, II prepared a fabulous vegan fruit dip.
As a kid, my grandma made spectacular fruit dip. Unfortunately, the ingredients were far from vegan, nor were they healthy.
So, I took her dip recipe and made my version of vegan dip for fruit. And this dip for fruit is so easy; I think it's my new favorite summertime recipe.
If you are searching for an easy, one cup blender recipe to bring to your next barbeque or get-together, look no further. All you need is a high-speed blender and a few simple ingredients.
Let's make a simple dip for fruit that will even fool grandma. Dip, dip away!
What ingredients are needed for this dip recipe?
- Raw cashews (or substitute raw sunflower seeds for a nut-free version) Note: Sunflower seeds must be soaked overnight.
- Maple syrup or date syrup
- Vegan plain, unsweetened yogurt (I used Kite Hill)
- Vanilla extract
- Fresh squeezed orange juice or orange juice of choice
Fruits great for dipping
- Mandarin oranges
- Apple slices (soak in lemon juice to prevent browning)
- Honey Dew Melon
Other uses for fruit dip
- Dip vegan cookies or graham crackers
- Drizzle on vegan ice cream or Nice cream
- Spoon on Chocolate Vegan Pudding
- Gluten-free pretzels
When looking for a delicious, healthy dessert, opt for a dip for fruit. Not only is this dip creamy and sweet, but it also tastes like heaven with each and every bite.
Can this dip for fruit be frozen?
The dip can be mixed together and stored in the refrigerator, covered, for up to 1 week. But, it can also be frozen in a freezer-safe container for up to 1 month. However, for the best result, thaw completely in the refrigerator before serving if the texture is too thick, reblend in a high-speed blender with a little added water or additional orange juice.
Do you love to dip? Check out these vegan dip recipes
- White Bean Dip
- Vegan Spinach Artichoke Dip
- Layered Greek Dip
- French Onion Dip
- Pumpkin Crack Dip
- Beet Dip
- Mustard Dipping Sauce
- 7 Layer Taco Dip
- Vegan Buffalo Chicken Dip
- ½ cup raw cashews soak overnight or boil for 5 minutes unless using a high-speed blender; or substitute sunflower seeds for a nut-free version. Sunflower seeds must be soaked.
- 2 Tablespoons maple syrup or date syrup
- 6 ounces plain unsweetened vegan yogurt I used Kite Hill brand
- ⅓ cup fresh-squeezed orange juice or orange juice of choice.
- 1 teaspoon vanilla extract
- Mint leaves garnish
Fruit Shown for dipping
- 15 large strawberries
- 1 pint blackberries
- ½ whole pineapple cut into bit-sized cubes
- 2 mandarin oranges peeled and sectioned
- Soak cashews overnight, or for a quick softening method, boil the cashews for 10 minutes and drain.
- If using a high-speed blender, soaking and boiling are not necessary.
- Combine all ingredients in a high-speed blender cup
- Blend on high until smooth.
- Cover and refrigerate; the dip will thicken upon cooling.
- Serve in a bowl surrounded by fruit or your favorite dippers.
Can This Dip For Fruit Be Frozen?The dip can be mixed together and stored in the refrigerator, covered, for up to 1 week. But, it can also be frozen in a freezer-safe container for up to 1 month. However, for the best result, thaw completely in the refrigerator before serving if the texture is too thick, reblend in a high-speed blender with a little added water or additional orange juice.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂