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
Units
Scale
- 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
