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.
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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs
Yield
1.5-2 cups
Prep time
Cook time
0 minutes
Total time
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.
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
- 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.
- 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.
- Chill the fruit dip for a few hours (or overnight) for the best flavour, but you can also enjoy it right away if desired.
- Prepare the fruit kabobs (if making) or simply drizzle the fruit dip over a bowl of fruit.
- The fruit dip will keep in a sealed container in the fridge for about 1-1.5 weeks, possibly longer.
Tip:
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.
Nutrition Information
(click to expand)
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.
WOW just what I was looking for. Came here by searching for
frizzing
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?
When you cover the cashews in an inch of water, do you mean an inch ABOVE the cashews or just a general inch?
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!
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
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!
Woww…….looking damn delicious.
Thank you for this awesome recipe