Vegan Fruit Dip Recipe

This fruit charcuterie board is filled with refreshing fruit and a plant based fruit dip.

I love this fruit grazing board because it's perfect for so many different occasions and is a really easy snack board to throw together.

This is perfect a Valentine's Day breakfast or really anytime of the day for a Valentine's treat or snack.

It's also a really fun and easy after school snack with a healthy vegan fruit dip. With only 2-3 ingredients, this vegan dip is really simple and easy to make.

This is also a really low calorie fruit dip, coming in at just 94 calories for a serving which is about ¼ cup. By serving it with fresh fruit, you have a healthy and delicious snack!

If you're looking for more fruit based recipes, try out my Green Apple Smoothie or Pineapple Smoothie too.

Ingredients

I filled the fruit charcuterie board with pink, red, and white fruits specifically for a Valentine's breakfast board, but you can choose any full or sliced fruit that you like best.

In order to make the healthy plant based fruit dip, you'll need the following ingredients:

Vegan Yogurt: I usually use a coconut milk yogurt or an almond milk yogurt with vanilla flavoring.

If you need help finding a plant based yogurt and don't know where to start, check out this article about the best vegan yogurts.

Fruit Puree: I used strawberry puree in this recipe to make it a strawberry fruit dip, but you can spice things up and use any type of fruit puree to make this dip exactly what you need.

I would also recommend a blueberry fruit dip, pineapple fruit dip, or mango fruit dip. Just use each type of fruit puree to change things up!

Maple Syrup: I like to add a little extra sweetness to my dip so I used maple syrup. You can omit this ingredient if you don't have it on hand or if you already feel the dip is sweet enough.

See recipe card below for quantities.

Storage

This dairy free fruit dip can be made in advance and should be stored in the fridge in an airtight container.

If stored properly, it can last for up to five days in the refrigerator.

Be sure to try some of my other vegan recipes next: