Fruit Dip
Vegan fruit dip is a creamy, dreamy dip perfect for fruit, cookies, or your favorite salty snacks. Sweet and delicious, this fruit dip recipe is made in a single cup blender with 5 simple ingredients. Get ready to amaze your friends with this yummy fruity treat.
Servings: 20 servings
Calories: 64kcal
Equipment
Ingredients
Fruit 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
Instructions
- 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.
Notes
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.Nutrition
Calories: 64kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 143mg | Fiber: 2g | Sugar: 8g | Vitamin A: 134IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg