This luscious vegan cheesecake dip has all of the wealthy, tangy taste of a giant slab of New York–model cheesecake, in snackable type! It’s simple to make with simply seven substances and excellent for dipping fruit, cookies, pretzels, and graham crackers.
Some events warrant a elaborate vegan dessert, like a vegan cheesecake. However then there are low-key occasions that would profit from one thing simply as scrumptious and decadent as cheesecake, however cheesecake doesn’t fairly match the vibe. I’m pondering game-day, cookouts, and potlucks. For these events, my vegan cheesecake dip is simply what you need!
Leap to:
My husband was actually like, “Dude, how’d you make this style a lot like cheesecake?!” I instructed him it’s mainly my vegan cheesecake recipe, with out the crust and with out the substances that assist it set, as a result of it doesn’t have to set. With that in thoughts, you may completely adapt this recipe to style like your favourite vegan cheesecake, like my vegan chocolate cheesecake or vegan pumpkin cheesecake (extra on that within the variations part under).
Serve a giant bowl of this at your subsequent gathering alongside along with your favourite dippables, whether or not that’s recent fruit, graham crackers, cookies, or cake bites. This dessert-snack is decadent, scrumptious, and excellent for events!
Substances You will Want
Beneath you will discover a record of substances on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the submit to see the complete recipe, together with the quantity of every ingredient.
- Uncooked cashews. These are the bottom for our dip. They mix up tremendous creamy, making a terrific dairy various (simply take a look at my cashew milk and cashew cream!)
- Maple syrup. I like the flavour that maple syrup provides to this dip, however you can get away with utilizing one other vegan liquid sweetener, like agave nectar or coconut nectar.
- Non-dairy milk. Most varieties will work simply nice. I used almond milk, however oat milk, cashew milk, and soy milk are additionally nice choices. Learn my information to dairy-free milk in case you want some steerage.
- Lemon juice. Contemporary lemon juice is essential! Bottled simply will not provide the similar taste.
- Lemon zest.
- Vanilla extract.
- Salt.
How It is Made
Beneath is an in depth picture tutorial on the right way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Step 1: Place every little thing in a blender. This contains soaked uncooked cashews, maple syrup, non-dairy milk (simply ¼ cup for now), lemon juice, lemon zest, vanilla, and salt. A meals processor additionally works.
Step 2: Mix. Activate the machine and let it rip. Mix till the combination is clean, stopping to scrape down the insides of the pitcher if wanted. If the dip is thicker than you’d prefer it, drizzle in as much as one other ¼ cup of milk till it will get to your required consistency.
Step 3: Serve. Place the combination right into a bowl and serve with goodies for dipping. Dig in!
Variations
- Add toppings. Sprinkle your cheesecake dip with graham cracker crumbs, sprinkles, fruit topping, or just about something you’d placed on high of a vegan cheesecake.
- Chocolate cheesecake dip. Add 3 or 4 tablespoons of cocoa powder to make your dip style like chocolate cheesecake. Skinny it with some further non-dairy milk if it will get too thick, and add slightly further maple syrup if it appears bitter.
- Pumpkin cheesecake dip. Add ½ cup of pumpkin puree and a tablespoon of pumpkin pie spice to your dip.
- Chocolate chip cheesecake dip. Stir ½ to 1 cup of mini chocolate chips into your cheesecake dip, after mixing.
Steadily Requested Questions
Yep! The dip itself is gluten-free. Simply ensure that no matter you serve it with is as properly.
You possibly can’t, as a result of it would not include any substances to facilitate setting. Strive my basic vegan cheesecake recipe as a substitute — it tastes identical to this one.
You certain can! It’s going to preserve in an hermetic container within the fridge for about 4 days.
Whichever you favor! I prefer it chilled, but it surely’s additionally scrumptious straight out of the blender.
Extra Dessert Dips & Sauces
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📖 Recipe
Vegan Cheesecake Dip
This luscious vegan cheesecake dip has all of the wealthy, tangy taste of a giant slab of New York–model cheesecake, in snackable type! It’s simple to make with simply seven substances and excellent for dipping fruit, cookies, pretzels, and graham crackers.
Substances
- 2 cups uncooked cashews, soaked in water 4 to eight hours, drained and rinsed
- ½ cup maple syrup
- ¼ cup unflavored and unsweetened non-dairy milk, plus as much as a further ¼ cup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¾ teaspoon salt, or to style
Directions
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Place all substances right into a high-powered blender or meals processor.
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Mix till clean, stopping the machine to scrape down the edges of the bowl or pitcher as wanted. Drizzle in further non-dairy milk whereas the machine is operating if the dip is simply too thick to your liking.
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Switch the dip to a bowl and serve with recent fruit, vegan graham crackers, pretzels, cake, or cookies.
Notes
This recipe makes about 2 cups of dip.
Vitamin
Serving: 2tablespoons | Energy: 118kcal | Carbohydrates: 12g | Protein: 3g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 117mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
