One day, I was watching TV and I heard Marie-Josée Taillefer telling her mother that her Vegan Fruit Dip Recipe is exquisite and that it is very simple. Out of curiosity, I listened carefully, I have neither pencil nor paper, too bad, I will try to memorize the ingredients hoping that the list is not too long …
Ah! blessing! There were only 2 ingredients. It’s my lucky day, you have to believe.
Simple 2-Ingredient Vegan Cream Cheese Fruit Dip Recipe
- 1 jar of melted vegan marshmallow
- 1 packet of Vegan Cream Cheese
- Leave the cheese at room temperature, it will be easier to mix and the dip will be smoother.
- Mix the 2 ingredients (I do not add sugar or syrup because I find the dip better a little less sweet).
- Serve with a bunch of fruit. Strawberries are wonderful, bananas too. I really liked the peaches this time. Let’s say that our favorite fruits are the recommended ones 😀 !
3-Ingredient Vegan Plant-Based Fruit Dip Recipe
- 3 c. maple butter, maple sugar or maple syrup
- 3/4 cup vegan sour cream
- Cinnamon powder
- In a bowl, put the maple butter, maple sugar, or maple syrup.
- Gradually add the vegan sour cream and mix until smooth.
- Sprinkle with cinnamon and refrigerate until ready to serve.
- Enjoy with fresh fruit (apples, pears, pineapple, peaches, strawberries, orange, etc.), dry cookies, or as cake toppings.
Super Simple Vegan Chocolate Fruit Dip Spread Recipe
For about 100 g:
- 4 c. hazelnut puree
- 2 c. another oilseed of your choice (almond, peanut, cashew … or even hazelnut!)
- 1 C. unsweetened cocoa powder
- 1.5 tsp. 1 teaspoon agave syrup
- vanilla essence (optional)
- 1 pinch of salt (optional)
- hazelnut oil (optional)
N.B .: the measurements are for level tablespoons.
A RECIPE PROVIDED BY Miss Piguet
Melle Piguet is the creator of La Parenthèse Végétale, the workshop dedicated to organic vegan cooking classes in the 20th arrondissement of Paris. Passionate culinary author, she loves creating unstoppable recipes to make ultra-gourmet vegan cuisine accessible.
- Mix all the ingredients and put them in a jar (you can use a blender if necessary).
- Add vanilla flavor, a pinch of salt, and/or hazelnut oil to add flavor.
Spread or dip some fresh strawberries in it and enjoy!
- 200 ml coconut cream (in briquette)
- 15 g icing sugar
- 15 g vanilla sugar
- 1 sachet of vegan Chantilly cream powder (optional)
- Put a bowl in the freezer for 15 minutes with the whips of the mixer.
- Take out the bowl and place it in a larger container filling the large one with ice cubes.
- Pour the coconut cream into the smaller bowl and whisk with a mixer for 2 min.
- Add the icing sugar, vanilla sugar, and Chantilly cream and continue whipping until thick.
- Once the whipped cream is set, place it in the refrigerator. You can then put it in a pastry bag to decorate your desserts or dig in with your freshly diced fruits.
Speculoos Plant Based Fruit Dip
For 1 pot:
- 300 g speculoos (Dutch spiced cookies)
- 200 ml of liquid vegetable cream
- ½ tsp cinnamon
- 2 tbsp melted coconut oil
- Crumble the speculoos cookies in the bowl or in the blender.
- Add the vegetable cream, cinnamon, and coconut oil.
- Blend at medium speed until you get a creamy and homogeneous mixture.
- If you want to keep some pieces for decoration you can stop mixing a little before or add some fine pieces of speculoos after.
- Put the dip on a jar and store it in a cool place until serving time.
Caramel with salted butter spread fruit dip vegan recipe
- 200 g brown or white sugar
- 1 tbsp coconut oil
- 2.5 tbsp vegan rice or cashew cream
- 1 pinch of sea salt
- In a saucepan pour the sugar, distribute it evenly.
- Heat over medium heat until the sugar melts and turns into caramel.
- Gently mix with a wooden spoon.
- When all the sugar is turned into caramel, add the coconut oil and the sea salt.
- Warm the cream and add it while mixing consistently.
- Heat the caramel over very low heat to melt any sugar crystals.
- When everything is homogeneous put in a pot.
- Let cool before digging in.