Easy Vegan Fruit Dip
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!
Servings 6
Calories 84kcal
Equipment
- Blender
Ingredients
- 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
Instructions
- 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.
Notes
You'll have some leftover silken tofu from the package - add it to smoothies, blend it into curries, soups or stews for a thicker, protein-packed sauce.
Leftovers: Transfer any leftover dip to an airtight container and refrigerate for up to a week. Give the dip a gentle stir before serving if separation occurs.
Nutrition
Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3mg | Potassium: 128mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 0.05IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg