Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs

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If you’ve ever wanted to fancy-up fresh summer fruit without much fuss, this is your solution. This dip is creamy and luxurious with a hint of cherry-vanilla flavour. Throw some fruit onto a kabob for a special event or just drizzle it onto a bowl of fruit for a quicker option. Heck, it’s even great drizzled on granola and yogurt, pancakes, and fruit crisps. You can’t go wrong if you tried!

I blended soaked cashews with almond milk, cherries, vanilla, and coconut syrup creating a decadent, lightly-sweetened dip free of dairy. Eric went crazy over this dip and he isn’t even a dip person, so there you go. You will probably have to hide it.

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Sunday evening, we emptied our kitchen cupboards to prepare for the kitchen reno. The dishes, gadgets, glasses, appliances, and food now have a home in our previously empty dining room. On Monday, Eric and our friend Pete started to take the kitchen cabinets apart. Several hours later the kitchen was empty! I’m saying goodbye to a working sink, oven, counter tops, and dishwasher for the next month and a half or so. So far the biggest “emergency” has been my missing dark chocolate stash (the horrors!), so I can’t complain too much. But have you ever seen a 31-week pregnant lady riffling through boxes to find her chocolate? It wasn’t my proudest moment.

So here we have it – an almost blank slate. The sad, beige tiles will be ripped off today and the electrical work starts tomorrow. I created a new Instagram account for non-food related things (like renos, life stuff, pregnancy, etc) so you can follow along @theglowspot if you’d like to see updates!

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4.8 from 4 reviews
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Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

By

The creamiest non-dairy fruit dip ever! Soaked raw cashews form the base of this creamy, lightly sweet dip. Drizzle it on fresh fruit, oatmeal, fruit crumbles, pancakes, waffles, and more.

Yield
1.5-2 cups
Prep Time
Cook time
0 Minutes

Ingredients:

For the fruit dip:
  • 1 cup raw cashews, soaked
  • 1/2 cup + 1-2 tablespoon almond milk (or non-dairy milk of choice)
  • 1/2 cup frozen or fresh pitted cherries
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons coconut nectar syrup (or liquid sweetener of choice), to taste
for the kabobs:
  • Fruit of choice (I used strawberries, cantaloupe, grapes, nectarines, kiwi, watermelon)
  • Skewers

Directions:

  1. Place the cashews in a bowl and cover with an inch of water. Soak overnight or for at least 8 hours. If using a Vitamix you can get away with soaking for only 2-3 hours. Drain and rinse the cashews thoroughly.
  2. Add the almond milk into the blender followed by the drained and rinsed cashews, pitted cherries, vanilla, and sweetener. Blend on low and increase the speed gradually until blending at full speed. Keep blending until the mixture is velvety smooth and doesn’t have any texture to it. You can add a splash more milk if you need to help the blender along.
  3. Chill the fruit dip for a few hours (or overnight) for the best flavour, but you can also enjoy it right away if desired.
  4. Prepare the fruit kabobs (if making) or simply drizzle the fruit dip over a bowl of fruit.
  5. The fruit dip will keep in a sealed container in the fridge for about 1-1.5 weeks, possibly longer.

Tips:

Tip: For a nut-free fruit dip option, try making coconut whipped cream instead. You can mix a bit of chia seed jam into it for a similar fruity effect.

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{ 30 comments… read them below or add one }

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Ashish Khadke February 24, 2016

Woww…….looking damn delicious.
Thank you for this awesome recipe

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Donna C January 30, 2016

I made this with blueberries and agave syrup. It is yummy. Can’t wait to serve it to guests, but I was glad I was alone when I made it so I could lick the utensils clean!

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Nancy June 11, 2015

I appreciate your posting this recipe, thank you! I am vegan and in the business of teaching about how to use therapeutic (and edible!) essential oils from doTERRA – I was looking to add essential oils to a delicious fruit dip. I will try this in the morning. We are going to add cumin essential oil and black pepper essential oil to a spicy guacamole dip, spearmint essential oil to a green smoothie and tangerine essential oil to the fruit dip. Can’t wait! #lovemyjob

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savanna May 6, 2015

oh my gosh this looks truly amazing. my mother and i are usually vegan on and off but this website certainly makes me want to stay vegan:) lol i want to eat this!

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Mi Kaala February 9, 2015

When you cover the cashews in an inch of water, do you mean an inch ABOVE the cashews or just a general inch?

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Mi Kaala February 4, 2015
Recipe Rating:

Finally! A good, quality fruit dip. I’m not a fan of cherries, however. Is there something else you would recommend in place of that?

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Felisha September 30, 2014
Recipe Rating:

WOW just what I was looking for. Came here by searching for
frizzing

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Stephanie September 27, 2014
Recipe Rating:

I’ve made this twice now and was blown away by yumminess both times! The second time I used the half the milk and subbed 1/4 cup unsweetened tart cherry juice for a stronger cherry flavor and more intense color. It was better the way Angela wrote the recipe, but we enjoyed the extra zing from the juice too.

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Matea September 22, 2014

When we were moving my sister into her college dorm/apartment, I stumbled upon your cookbook and couldn’t help but look through its pages filled with delicious-looking pictures! Your website is just as good as your book; I love how your recipes make it possible to eat delicious *and* healthy food!

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Natalia Hamell September 19, 2014

Oh gosh this looks heavenly! So simple and healthy… I usually prefer veggies to fruit but I think this may be a game changer for me. Thank you Angela!

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Fay Eastwood August 19, 2014

Have I lost my mind? A couple of weeks ago, I saw a neat recipe for little chocolate banana bites on sticks and I wrote down that it was from your website but now I can’t find it! Don’t know why I didn’t bookmark it! Can you help?

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Cynthia August 14, 2014
Recipe Rating:

I was initially disappointed when I couldn’t find cherries at the grocery store, but I made the dip with blueberries instead, and it was delicious, especially with milder tasting fruit, like bananas and grapes. Will definitely be making this again!

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Caitlin Vail August 13, 2014

Angela, you may have been asked this a bazillion times, but can you use roasted cashews instead of raw, as they are much more affordable.

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Stephanie September 27, 2014

Roasted cashews will not get as creamy when soaked and will not blend up as smooth. They will also make anything you use them in taste strongly of cashews; raw cashews used to make “creams” and sauces impart almost no nut flavor, just a rich creaminess which emulates dairy based food textures and comes close in taste. You can pick up raw cashews from bulk bins for a reasonable price and than can buy only the amount you need for the recipe. Don’t use salted nuts, whatever you decide. Good luck!

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Lisa August 3, 2014

I made this dip but could not find frozen cherries I used a frozen berries with cherries the dip has a beautiful light purple color looks great and tastes great

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Christina Burke July 27, 2014

This looks amazing, but I am highly allergic to cashews :(. Oddly enough I can have almonds, walnuts, pecans, and peanuts! Any alternatives to the cashews in this recipe?

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Leti @ Pick Me Meal CLub July 26, 2014

Hmm, I guess kabobs make a good entertaining idea, but if its up to me I rather get all messy like a kid and just roll the fruit around in the dip and pop it in my mouth. Just me!

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Vanessa @ VeganFamilyRecipes July 26, 2014

Oh no! I can’t imagine being without a kitchen for so long! Good thinking though on getting it done before baby arrives :D I made this dip for my kids and they adored it! Thanks for such a great recipe!

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Christine (The Raw Project) July 26, 2014

This looks wonderful, great creation for fresh summer fruit – thanks! And exciting on the kitchen reno!

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Kandace July 26, 2014

I just made this and mine turned out pink. Did you use yellow cherries when you made yours? Regardless, it is very yummy!

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Claire July 26, 2014

Wow this looks amazing. I just made your sinless pecan toffee cake tonight – I think this is next on the desert menu in a few nights time. Thanks for the inspiration

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Victoria July 25, 2014

Hi Angela! I’m a high school cross country runner and I’m struggling with what to eat before and after my workouts so I don’t feel sick, but don’t overdo it. Someone told me that fat was bad to eat before? I think you’ve done a post about the kinds of foods to eat after, but I was just wondering if you maybe have a recipe that I could try? Thank you so much! Your journey has been such an inspiration to me. I struggled with anorexia, overeating, and exercise abuse in freshman year. I’m still learning to have a healthy relationship with food and cooking with you has helped so much! I want to be like you and get my PhD in psychology! I hope you have a great day today! God bless!

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Lori July 25, 2014

I have never tasted a nut based dip before. it looks delicious.

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Thalia @ butter and brioche July 25, 2014

these look seriously delicious and so perfect for summer! definitely craving one right now!

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Allison July 24, 2014

Fruit kebabs somehow make already delicious fruit taste even better! Very excited to try this dip! I’m loving cherries right now. I may add some almond extract along with the vanilla because I enjoy the cherry/almond combo so much. Mmmmm.

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Heather July 24, 2014

Just saw that u are recommended by Dr Sara Gottfried via her “Genius Bar” emails. Yay you!
Love your site and book.

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Catherine @ Chocolate & Vegetables July 24, 2014

Yum! Those skewers look gorgeous! I might have to try this on some peaches (if I can stop myself from eating them all while making the dip…they are TOO good at this time of year!)

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Joshua Hampton July 24, 2014

I don’t think I’ve ever seen fruit dressed so simply yet so glamorously. So beautiful. Thanks.

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Eve Vaccaro July 23, 2014

Delicious! I just made it and it’s very nummy…however, my version (using the recipe) was purple in color due to the cherries I’m sure. Curious if I missed something and how your lovely dip is so light in color.

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Angela (Oh She Glows) July 24, 2014

Hi Eve, I think it just depends on the hue of the cherries and whether fresh or frozen were used. Some cherries are really dark purple while others are a bit lighter. glad you enjoyed it!

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