This easy vegan fruit dip is the perfect after school snack, or add it to a party fruit platter. Made from a cashew cream base, it tastes like a cashew cheesecake, is low in added sugars and takes just 5 minutes to make (once the cashews are soaked!).

hand dipping peach in vegan fruit dip

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This dietitian is just here for the dip…no, seriously… I’m one of those people who usually enjoys the dip more than the dipper. French fries? Useless, except as a vessel for (vegan) mayo! Crackers? Maybe… if there’s hummus.

As far as plant-based recipes go, dips are one of my favorites to create. And if it’s a silky, sweetened cashew cream? Even better! And while my love of fruit directly busts my anti-dipper status, a vegan fruit dip is absolutely a fun way to add even more flavour to your favourite fruit.

I have a really delicious chocolate hummus recipe in Eat More Plants Cookbook, but I wanted to make a fruit-friendly dip for the blog – and immediately I thought of one of my favourite things: cashew cheesecake.

I mean, you use fruit as a flavour for cheesecake…so why not cheesecake as a flavour for fruit?!? This vegan cashew cream fruit dip is so good, you will want to make it again and again (and it’s easy enough that you’ll actually do it!). They’re also super nutritious compared to a lot of the typical vegan yogurts out there.

A couple tips from my kitchen for this easy vegan fruit dip

This vegan fruit dip couldn’t be simpler, just 7 ingredients (including salt!) dumped into a high-speed blender and blended for about a minute. Meaning that this recipe takes, like, 5 minutes total once you have your cashews soaked…or not…more on that below.

vegan fruit dip ingredients
Once you’ve gotten the hang of it, you can switch up the dip flavours! Add a bit of cinnamon, cardamom, try cocoa…sky’s the limit.

Do you really need to soak the cashews for this recipe?

I’ve been developing recipes over a decade, so I’m gonna settle this now: generally speaking, if you have a high-speed blender, don’t bother soaking. The only reason I soak for THIS recipe because it’s a small volume of liquid in a large blender. When I was testing it, I found that pre-hydrating the cashews makes it even silkier…but you could probably get away with not soaking them, especially if you have a bullet blender. Just blend a little longer. And I’ll show you how to soak cashews FAST in the recipe.

Making a fruit platter? I will typically try to use whatever is in season, plus a treat or two. This helps to balance the cost of ingredients, and local produce is usually more flavourful too. 

When planning my shopping list, I think 1 pound (450 g) of fruit should feed about 4 people. I like to choose 2-4 fruits for a smaller platter, 4-6 for a larger platter. Sometimes, I also add a bit of garnish like granola or fresh mint to sprinkle over the platter.

More Easy Vegan Cashew Recipes

cashew cream vegan fruit dip in bowl with fruit

5 Minute Vegan Fruit Dip with Cashew Cream

4 servings
Prep Time: 5 minutes
Total Time: 5 minutes
This easy vegan fruit dip is the perfect after school snack, or addition to a fruit platter. Made from a cashew cream base, it tastes like a cashew cheesecake, is low in added sugars and takes just 5 minutes to make.
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Ingredients

  • 1 cup raw cashews, hot soaked for 30 minutes..or not, if you have a small blender
  • ½ cup coconut milk
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • zest of ¼ lemon
Imperial – Metric

Equipment

  • High Speed Blender or bullet blender

Instructions 

  • Place all ingredients in a high-speed blender and blend, increasing to high speed for a full minute until silky smooth. Serve with your favourite fruit.

Notes

This fruit dip will keep, in an airtight container, in the fridge for 4 days.
What’s a hot soak? You may have heard that cashews need to be soaked for 4+ hours but in fact, if you start them in just boiled water, they’ll be fully hydrated in 30 minutes flat! Bring the kettle to a boil, place the cashews in a heat proof bowl, and once boiled, carefully pour enough water over the cashews to cover.
Cuisine: American
Course: dip, Sauces, Snack
Author: Desiree Nielsen, RD

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