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No fruit platter is complete without this vegan fruit dip! This easy-to-make dip is ultra creamy, offering a perfect pairing for a variety of fresh fruits. Serve it for birthdays, holidays, dinner parties, and beyond!
Traditional fruit dips often contain dairy-based ingredients such as cream cheese, yogurt, sour cream, or whipped cream. While you can use vegan cream cheese or vegan mascarpone, you can make an easy vegan fruit dip with a base of silken tofu, cashews, or vegan yogurt. No need for fancy ingredients!
You can make it in just 5 minutes with a handful of simple ingredients. Plus, it’s super versatile—enjoy it in the summer or winter months with your favorite fruits. It makes an excellent appetizer or snack, no matter the occasion! Even picky eaters enjoy this creamy dip.
Ingredient notes and substitutions
- Silken Tofu: I’ve tried it with silken tofu, raw cashews, and unsweetened dairy-free yogurt. Any of these make a great base for this healthy fruit dip! If using cashews, make sure to soak them in hot water for 30 minutes prior to making to ensure they blend smoothly.
- Coconut Cream: Find this canned in the Asian aisle of your local grocery store. Full-fat coconut milk can be used as a substitute for coconut cream if needed. Pop it in the fridge for 8 hours before using to separate the cream from the coconut milk.
- Maple Syrup: To sweeten, I often like to use pure maple syrup (not to be confused with artificial pancake syrups). Feel free to use agave nectar or another liquid sweetener of your choice.
- Vanilla Extract: A splash adds the perfect amount of vanilla flavor! If you happen to use a flavored vegan yogurt, feel free to skip this.
- Lemon Juice: Fresh lemon juice is best. Lime juice or orange juice can be used as an alternative in a pinch. A little citrus juice adds the perfect amount of tangy flavor that makes it reminiscent of a cheesecake dip—yum!
While I love this dairy-free fruit dip just the way it is, there are a bunch of fun ways to mix up the flavors depending on the occasion.
Here are some delicious topping ideas:
- mini chocolate chips or chocolate shavings
- vegan caramel or date syrup
- crushed graham crackers
- vegan sprinkles
- crushed freeze-dried fruit
- chopped nuts
For some easy mix-in flavors, check these out:
- peanut butter
- cocoa powder
- crushed Oreos
- strawberry puree
- pumpkin pie spice
- fresh mint leaves
How to make this vegan fruit dip
If using cashews as the base: Soak the cashews in hot water for 30 minutes. Drain and rinse before using.
In a high-speed blender, combine all of the ingredients. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.
Taste and adjust flavors as needed, adding more maple syrup for sweeter, more vanilla extract, or more lemon juice to brighten it.
- While this healthy vegan fruit dip can be served right away, it’s best to allow it to chill for a little bit to thicken the texture and allow all the flavors to meld and develop.
- Adjust sweetness to taste. For a healthy dessert, go lighter on the maple syrup. If you prefer things extra sweet, add a tablespoon more of sweetener at a time to your liking.
How to serve
Here are some of my favorite ways to serve this creamy dip:
- Fresh fruit. strawberries, bananas, grapes, blackberries, pineapple, peaches, apple slices, etc.
- Brunch topping. Spread it on pancakes, waffles, or even French toast.
- Charcuterie board. Mix it up by serving it on a fruit charcuterie board along with some crackers and pretzels.
- Breakfast bowl. Add a dollop to your oatmeal! Whether over a warm cinnamon apple oatmeal or cold overnight oats with frozen fruit, you can’t go wrong!
- Snack board. Make a snack board with sweet dips, cookies, marshmallows, and any type of fruit you desire!
- Or eat as-is for dessert! It’s similar to pudding and is absolutely delicious on its own!
But you don’t need an excuse to make this dip. Serve it up at your next barbecue, dinner party, or simply whip it up for an afternoon snack!
Transfer any leftover dip to an airtight container and refrigerate for up to a week.
If the dip separates or thickens in the refrigerator, give it a gentle stir before serving to restore its creamy consistency.
Avoid freezing the dip, as the texture of ingredients like silken tofu may change upon thawing.
Frequently asked questions
Yes, in fact, it’s better when made in advance. You can make it several days beforehand; simply store it in an airtight container in the refrigerator. This will allow it to thicken and the flavors to meld. Stir before using if separation occurs.
This vegan fruit dip is best consumed within 7 days.
That largely depends on the dip. When making it at home, you can control the ingredients and amounts, allowing you to make it healthier than store-bought versions. This vegan fruit dip is low in calories but still contains added sugar and fat thanks to the maple syrup and coconut cream so it’s still recommend to consume in moderation.
Easy Vegan Fruit Dip
- 1 cup silken tofu or use an equal amount of unsweetened coconut yogurt or raw cashews (soaked in hot water for 30 minutes, then drained)
- ¼ cup coconut cream
- 3 tbsp maple syrup
- 1 teaspoon vanilla
- 1-3 teaspoons fresh lemon juice
- pinch of salt
- In a high-speed blender, combine the silken tofu, coconut cream, maple syrup, vanilla extract, fresh lemon juice, and a pinch of salt.
- Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.
- Transfer the fruit dip to a sealable container and chill it in the fridge for a couple of hours to allow the flavors to meld and the dip to thicken.