1 cup unsalted, raw cashews (soaked in water for 1 - 2 hours)
1 cup fresh or frozen (thawed) raspberries
2 tablespoons Lemon juice
1 1⁄2 teaspoon Vanilla Extract
3 tablespoons agave syrup (or honey, if you're not vegan.)
1⁄3 cup non dairy milk of choice (we love Silk's cashewmilk!)
1 pinch Salt
1 1⁄2 tablespoon Melted Coconut Oil
Instructions
Add everything except coconut oil to a high speed blender or food processor. Once well incorporated, slowly stream in coconut oil and continue blending until completely smooth.
Description
Raspberry Vegan Cheesecake Dip
Ingredients
Instructions
Add everything except coconut oil to a high speed blender or food processor. Once well incorporated, slowly stream in coconut oil and continue blending until completely smooth.
Yields 6 Servings
Nosh and Nourish