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Vegan Creamy Cinnamon Vanilla Fruit Dip comes together with cashews, dates, cinnamon, and vanilla for a smooth make-ahead snack. It’s lightly sweet, creamy, and surprisingly filling with fresh fruit.
A Vegan Creamy Cinnamon Vanilla Fruit Dip that has a thick cheesecake-style texture without needing dairy or baking. Straight from the fridge, it somehow tastes even better the next day.
A Delicious Silky Cashew Dip with Medjool Dates
Why You Will Love and Enjoy This Vegan Creamy Cinnamon Vanilla Fruit Dip
- It tastes like a lightly spiced cheesecake dip without feeling heavy.
- The cinnamon and vanilla make fresh fruit feel a little more fun.
- It’s easy to prep ahead and keeps well in the fridge for snacking.
Vegan Creamy Cinnamon Vanilla Fruit Dip
- Prep Time: 10 minutes
- Soaking and Refrigerate Time: 150 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 40 minutes
- Yield: ± 1 1/2 cups
- Category: Vegan Recipes
- Diet: Dairy-Free
Description
Vegan Creamy Cinnamon Vanilla Fruit Dip is a smooth cashew fruit dip made with Medjool dates, vanilla, and cinnamon for an easy, unbaked snack or dessert. Serve it with apples, berries, grapes, or pears for a simple fruit platter that feels extra special.
Ingredients
- 1 cup raw unsalted cashews
- 3/4 cup water
- 2 pitted Medjool dates (sliced into small pieces)
- 1/2 tsp ground cinnamon plus a sprinkle for topping
- 1/4 tsp vanilla paste ( or 1/2 tsp vanilla extract if you do not have paste)
- Pinch of Salt
Instructions
- Add the 1 cup raw unsalted cashews to a bowl and cover with boiling water.
- Let them soak for a minimum of 30 minutes. This softens them enough to blend into a really silky dip instead of a grainy one.
- Drain and rinse the soaked cashews well. Pat them dry, then add them to a Ninja or high-speed blender.
- Pour in the 3/4 cup water, add the 2 pitted and sliced in small pieces Medjool dates, 1/2 tsp ground cinnamon, 1/4 tsp vanilla paste, and the pinch of fine salt.
- Blend from low to high speed for 1 to 2 minutes until the mixture turns completely smooth and creamy.
- If your blender struggles a bit, stop and scrape down the sides once or twice.
- Add 1 to 2 tbsp extra water only if needed to thin it out.
- Transfer the dip to an airtight container and refrigerate for at least 2 hours or overnight if you have time. It thickens as it chills, and the cinnamon flavour settles in nicely too.
- Serve cold with fruit you love, anything goes
- You can even add pretzels if you want a sweet-salty combo.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutritional value reflects the entire recipe not per serving
Nutrition
- Serving Size: 1
- Calories: 927
- Sugar: 39.5 g
- Sodium: 184.7 mg
- Fat: 63.6 g
- Saturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 82.6 g
- Fiber: 8 g
- Protein: 21.9 g
- Cholesterol: 0 mg
Additional Information
- Can I make this without a high-speed blender? Yes, but soak the cashews longer, around 1 to 2 hours, for a smoother texture.
- Can I use vanilla extract instead of vanilla paste? Absolutely. Vanilla extract works perfectly here.
- Is this very sweet? No, it’s lightly sweet and balanced. Add another date for a dessert-style dip.
Storage and Freezing
- How Long Can This Be Stored and How? Store in an airtight container in the fridge for up to 5 days. Stir before serving since slight separation can happen naturally.
Ingredient Substitutions
- Swap Medjool dates for maple syrup if preferred.
- Use almond butter instead of cashews for a slightly deeper flavour.
- Add a tiny splash of lemon juice to brighten the dip.
- Pumpkin pie spice can replace the cinnamon for a warmer flavour twist
This Vanilla Fruit Dip turns apples, berries, and grapes into something that feels closer to dessert. The chilled cashew base stays silky-smooth and lightly sweet, with a warm cinnamon flavour.
A Vegan Creamy Cinnamon Vanilla Fruit Dip that brings together smooth cashews, sweet Medjool dates, warm cinnamon, and vanilla into a chilled dip that feels far more indulgent than the ingredient list suggests. It pairs perfectly with fresh fruit, takes very little effort to make, and keeps well in the fridge for easy snacking throughout the week.
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