5-Minute Vegan Fruit Dip is creamy and delicious….just what you want to dip your favorite fruits into. This healthy fruit dip is made with 5 simple ingredients and makes the perfect healthy snack.
Instead of making a boring fruit salad, opt for this healthy vegan fruit dip in a bowl, surrounded by fresh fruit skewers. Or, go for the dessert charcuterie board….it’s basically a snack board with sweet dips like this one, surrounded by fruit and healthier snacks….like peanut butter cookies or almond flour biscotti.
Why you’ll love it
- Super easy….comes together in a food processor or blender in just 5 minutes.
- Serve with simple apple slices for the perfect snack.
- Creamy and delicious dairy-free dip makes snack time fun.
- Yes, it’s a sweet fruit dip….and it will definitely satisfy your sweet tooth, with just a touch of maple syrup.
- Instantly elevates your fruit salad into something fancy…and FUN!
- Plant-based and nut-free.
- It’s a healthier dip than those made with cream cheese and marshmallow fluff or cool whip….and tastes better (IMHO).
Ingredients and Substitutions
- Silken tofu: With tofu as the main ingredients, it makes it the perfect vegan dessert that is nut-free. If you do not eat soy, substitute with vegan yogurt. My personal favorite is kite hill almond milk yogurt.
- Maple syrup: You could also use strawberry puree (like just fruit) or your favorite fruit puree to naturally sweeten this delicious dip without any added sugar.
- Lemon juice: I think the lemon does a great job of balancing the sweetness…and you can use lime juice or a splash of white wine vinegar instead.
- Cinnamon: I love the hint of sweetness the cinnamon brings out, but if you’re not a fan, sprinkle in a pinch of nutmeg, cloves or allspice.
- Vanilla extract: Or scrape off a bit of a vanilla bean into the mixture.
Did you know: 411 on Tofu
- Plant-based protein with all the essential amino acids.
- Healthy polyunsaturated fat to help regulate blood sugar levels.
- Naturally gluten-free and vegan.
- Silken tofu has a higher water content than firm tofu…which means about half the calories and fat.
- Rich in antioxidants, calcium and manganese.
How to make Creamy Fruit Dip
This is an easy mix recipe. Nothing fancy like a high-speed blender or stand mixer is needed. I like to use my food processor. You can also use a hand mixer, blender, immersion blender or personal blender. Basically, whatever equipment you have will work. You could even mix by hand (use a whisk, or at least a fork!) and get a creamy dip.
Process until creamy. Scrape down sides and blend again.
Sprinkle with additional cinnamon and garnish with fresh mint, if desired.
- Store in an airtight container.
- Refrigerator: will stay good for a week.
- Freezer: will stay good for 3 months. Use 1 cup silicone cubes to freeze in the perfect quantity to use.
- Defrost: Defrost in the fridge and stir well before serving.
- Serve: Cold or at room temperature.
How to serve Vegan Fruit Dip
- Serve drizzled over your favorite fruit.
- Make fruit skewers…super fun to dip them into the creamy sauce.
- Place a bowl of this dairy-free fruit dip on a snack board with fresh fruit, berries, quick breads, pretzels, cookies, and brownies.
- Stir in some cocoa powder or pumpkin puree and pumpkin spice for a simple dip that is flavored.
Homemade vegan fruit dip can be stored in an airtight container in the refrigerator for up to a week, or freeze it for 3 months.
You can make a vegan fruit dip with plant-based yogurt, soaked cashews or silken tofu. I prefer to make it with silken tofu so those with nut allergies can also enjoy it. In addition to the creamy component, there is maple syrup, vanilla, lemon and cinnamon.
How healthy a fruit dip is depends on the ingredients. Traditional fruit dip is made with cream cheese and marshmallow fluff which are not healthy ingredients. You can make it with silken tofu, which will provide protein and help slow down the absorption of the natural sweetener maple syrup, instead of white sugar.
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Vegan Fruit Dip
- 16 oz silken tofu drained
- ¼ cup maple syrup
- 2 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Drain tofu and place in bowl of food processor.
- Add maple syrup, lemon juice, vanilla extract and cinnamon.
- Process until well mixed. Scrape down sides. Process again until smooth and creamy.
- Store in an airtight container in the fridge for a week. Or, freeze for 3 months.