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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.


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


  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).


6.9g 5g 4g 94