Vegan Cheesecake Dip
This luscious vegan cheesecake dip has all the rich, tangy flavor of a big slab of New York–style cheesecake, in snackable form! It’s easy to make with just seven ingredients and perfect for dipping fruit, cookies, pretzels, and graham crackers.
Servings: 16
Calories: 118kcal
Equipment
- 1 Blender or food processor
Ingredients
- 2 cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- ½ cup maple syrup
- ¼ cup unflavored and unsweetened non-dairy milk, plus up to an additional ¼ cup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¾ teaspoon salt, or to taste
Instructions
- Place all ingredients into a high-powered blender or food processor.
- Blend until smooth, stopping the machine to scrape down the sides of the bowl or pitcher as needed. Drizzle in additional non-dairy milk while the machine is running if the dip is too thick for your liking.
- Transfer the dip to a bowl and serve with fresh fruit, vegan graham crackers, pretzels, cake, or cookies.
Notes
This recipe makes about 2 cups of dip.
Nutrition
Serving: 2tablespoons | Calories: 118kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 117mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg