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Vegan Cheesecake Cip

September 07, 2018

Vegan Cheesecake Cip

Vegan Cheesecake Dip

This cheesecake dip is to. die. for. It’s perfect for dipping fruit, as a creamy filling or topping, or just straight from the bowl! You use coconut milk instead of tofu if preferred, or substitute the stevia blend for maple syrup.

INGREDIENTS:

Makes 16 servings
  • 2 cups raw cashews, soaked overnight
  • 3/4 cup silken tofu (or full fat coconut milk)
  • 6 tbsp. lemon juice
  • 6 tbsp. stevia-erythritol blend (or 3/4 cup pure maple syrup)
  • 2 tsp. pure vanilla extract

DIRECTIONS:

  1. Add all ingredients to a blender and blend until smooth, scraping down the sides as needed.
  2. Store leftovers in the fridge in an airtight container up to one week (no preservatives).

Macronutrients:

FAT: CARBS: PROTEIN: CALORIES:
6.9g 5g 4g 94