Raspberry Vegan Cheesecake Dip


Raspberry Vegan Cheesecake Dip


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
1 1⁄2 tablespoon
Melted Coconut Oil


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