This easy vegan fruit dip recipe is creamy, lightly sweet, tangy, and just the right amount of indulgence. It’s the kind of dip you’ll want to dunk everything into — strawberries, apples, bananas, even a sneaky finger swipe (when no one’s looking).
Love creamy cashew recipes? Try my cashew sour cream, cashew lime crema, creamy chipotle sauce, or horchata — all simple, plant-based recipes, and full of flavor!
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Fruit dip has always been one of those things that makes a simple bowl of fruit feel like something special.
Way back when I lived in a small town, my favorite Saturday morning ritual was gathering the kids, grabbing a few tote bags, and slowly strolling the farmers market.
There was an Amish farmer who sold the sweetest organic berries you could imagine. We’d catch up on the week’s happenings, and I’d fill our sacks to the brim.
I’d make a batch of this cashew cream dip early in the morning, and by the time we got back, the fruit would be warm from the sun, just begging to be dunked.
There’s nothing quite like small-town living — or a fresh fruit platter paired with a creamy, delicious dip made from just a handful of healthy ingredients. It’s the perfect accompaniment to fresh fruit, and an absolute crowd pleaser.
Why this recipe works
- Cashews: When blended, raw cashews create a silky, rich base without any dairy. Unlike traditional fruit dips made with heavy cream or marshmallow fluff, this easy vegan fruit dip uses simple, plant-based ingredients for a naturally sweet treat.
- Dates and maple syrup sweeten naturally: Just enough to satisfy a sweet tooth without a sugar crash.
- Fresh lemon juice brightens the flavor: Balances the richness and makes the fruit pop.
- Vanilla + almond extracts add depth: A tiny splash transforms it from basic to crave-worthy.
- Pinch of salt: Brightens every flavor note, making this dip even more addictive.
What ingredients you need
- Raw cashews: Soaked for 30 minutes for ultimate creaminess.
- Water: Helps blend the dip to the perfect silky texture.
- Fresh lemon juice: Adds brightness and a hint of tang.
- Medjool dates: Naturally sweet and caramelly.
- Maple syrup: For a light, clean sweetness.
- Vanilla extract: Warm and comforting.
- Almond extract: Optional, but gives a wow factor.
- Pinch of sea salt: Rounds out the flavor.
How to make this recipe (step-by-step)
- Soak the cashews: Soak your cashews in hot water for about 30 minutes to soften.
- Drain and rinse: Drain cashews and give them a quick rinse.
- Blend until creamy: Add soaked cashews, water, lemon juice, dates, maple syrup, vanilla, almond extract, and a pinch of salt to a high-speed blender.
- Adjust if needed: If it’s too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Serve: Scoop into a small bowl and serve immediately with your favorite fresh fruit, or chill for 20–30 minutes for an even thicker texture.
In the kitchen tips
- Why you should soak cashews: Soaking cashews softens them for blending and breaks down fibers for a smoother, easier-to-digest dip. Hot water works in 30 minutes.
- Use a high-speed blender or food processor: For silky results, you need strong blades. A high-speed blender (like a Vitamix) or sturdy food processor keeps the dip smooth, not grainy. Scrape down the sides if needed.
- Taste and tweak: Fruits vary in sweetness. Add a splash more lemon for brightness or a drizzle of maple syrup if you want it sweeter. Let your taste buds lead.
- Room temperature fruit: Cold fruit mutes natural sweetness. Letting it warm up for 15–20 minutes brings out juicier, bolder flavor against the creamy dip.
- Soak longer for next-level creaminess: Overnight soaking hydrates cashews more evenly, resulting in a richer, silkier dip — plus, it helps reduce phytic acid for better nutrient absorption.
- Rest for 10 minutes before serving: After blending, let your dip sit at room temp for 5–10 minutes before serving. The flavors (especially lemon and vanilla) meld together as it rests, making it even smoother and more balanced.
- Serving Ideas: Perfect for snack boards, fruit platters, school snacks, or even a fruit charcuterie board (I love serving with my hummus platter) for your next barbecue, pool party, or Mother’s Day brunch. It’s naturally sweet, pairing beautifully with whole fruits — nature’s candy!
Substitutions & additions
- No Medjool dates? If you don’t have Medjool dates, you can substitute about 4 smaller dates (like Deglet Noor) instead. Just make sure to soak them in warm water first if they feel firm or dry, so they blend smoothly.
- No dates at all? Use 2 tablespoons of maple syrup instead. Or use agave nectar or date syrup. Reduce the added water by 1–2 teaspoons to keep the dip thick and creamy.
- No almond extract? Skip it, the vanilla alone is still amazing.
- Want a more cheesecake flavor? Swap half the cashews for vegan cream cheese or thick vegan yogurt (like coconut yogurt). If using yogurt, reduce the added water slightly to keep the dip rich and creamy.
- Variations: Swirl in a few spoonfuls of strawberry puree for a fruity twist. Or add a tablespoon of unsweetened cocoa powder for a simple vegan chocolate fruit dip.
Storage
- Fridge: Store leftover dip in an airtight container for up to 4 days. Stir before serving.
- Freezer: Technically possible, but best fresh. Freezing can slightly change the texture.
Serving suggestions
Serve with your favorite fruits like strawberries, apple slices, grapes, or a big fruit salad. It’s perfect for a larger platter at parties or casual snack boards.
FAQ
Yes! You can make it up to 4 days ahead. Just store it in an airtight container in the fridge. Stir well before serving to refresh the texture.
Yes — it’s naturally sweetened with dates and pure maple syrup, with no added sugar. It’s packed with healthy fats from cashews and a bright flavor from fresh lemon juice.
Strawberries, apple slices, grapes, kiwi, pineapple spears — any of your favorite fruits or a big bowl of fruit salad work perfectly!
📖 Recipe
Vegan Fruit Dip
Equipment
Ingredients
- 1 cup raw cashews, soaked for 30 minutes
- ½ cup + 3 tablespoons water
- ¼ cup fresh-squeezed lemon juice
- 2 Medjool dates, pitted
- ½ tablespoon maple syrup
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- Pinch of sea salt
Instructions
- Soak cashews in hot water for 30 minutes. Drain and rinse.
- Add cashews, water, lemon juice, dates, maple syrup, vanilla, almond extract, and salt to a high-speed blender.
- Blend until completely smooth, scraping down sides as needed. Taste and adjust the sweetness or tanginess to your liking. Serve immediately with fresh fruit, or chill for 20–30 minutes to thicken. Enjoy!
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