I made this vegan cheesecake dip for my family’s game night last month. The dip took five minutes, and my dad said it was the best game night snack he had ever had.
Easy Vegan Cheesecake Dip for Snacks
This vegan cheesecake dip features a smooth and creamy texture created with soaked cashews, coconut milk, and a hint of vanilla. The recipe makes enough to serve 4-6 people, perfect for gatherings or as a quick snack.
Ingredients
- 1 cup raw cashews, soaked for 2-4 hours
- 1/4 cup coconut milk (or other plant-based milk)
- 1/4 cup maple syrup (or agave nectar)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- Fresh fruit (such as strawberries, apple slices, or blueberries) for serving
- Cookies or graham crackers for serving
Instructions
- Blend Base: In a blender or food processor, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
- Blend Until Smooth: Blend the mixture until it becomes creamy and smooth, scraping down the sides as needed.
- Serve Immediately: Transfer the dip to a serving bowl and enjoy with fresh fruit, cookies, or graham crackers. If desired, chill for a short time before serving.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 180kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 23g
I store the dip in the fridge for up to three days. The dip stays creamy, and I serve it chilled with fruit and cookies.
