Vegan Chocolate Chip Cheesecake Dip
A cashew-based dip and spread that tastes just like cheesecake - but healthier!
Servings: 1 cup
Ingredients
- 1 cup raw cashews soaked in water for at least 3 hours and rinsed
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 tablespoon virgin coconut oil
- 1-2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup chopped dark chocolate
- For garnish: Extra dark chocolate a swirl of strawberry or raspberry sauce, a drizzle of vegan caramel sauce, and/or chopped nuts
- For serving: Fresh fruit graham crackers, biscotti, and wafer cookies for dipping; toast, waffles and fresh fruit if you're using as a spread
Instructions
- Combine the cashews, water, lemon juice, coconut oil, 1 tablespoon of maple syrup, cinnamon and salt in the small bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Taste and add more maple syrup if desired, then stir in the chopped dark chocolate.
- Transfer the dip to a serving bowl and garnish. Serve with fruit and other dippers or use as a spread for toast and waffles.