About the Recipe
Treat yourself to a moment of pure bliss with this creamy strawberry cheesecake dip, made with wholesome, plant-based ingredients. The perfect companion for fresh fruit
2 cups strawberries (fresh or frozen)
1 1/2 cups cashews (soaked)*
1/4 cup maple syrup
2 Tbsp lemon juice
1 Tbsp coconut oil (melted)
1 pinch salt
Add strawberries to a high speed blender and blend until puréed
Add all other ingredients to blender with strawberry purée and blend until smooth and creamy, then chill in the refrigerator for 15-30 minutes before serving.
Serve as a dip with fresh fruit.
*TIP: Soak raw cashews overnight and rinse and drain for a creamier consistency. If you’re pressed for time soak in hot water for a couple hours.