Change up the way you enjoy fresh fruit with an easy, wholesome dip made from yogurt and almond butter! This vegan fruit dip isn’t like the marshmallow fluff you may be familiar with. It’s subtly sweet and leaves you feeling light, so it can be enjoyed as an appetizer, breakfast (maybe alongside some waffles), or dessert. It’s:
- Thick and creamy
- Nutty and cinnamon-y
- Sweet, but not too sweet
Unsweetened plant-based yogurt: I like to start with an unflavored, unsweetened yogurt base because it lets me control the level of sweetness and flavor in the dip. It also lets you be creative! For example, swap in fresh ginger and lime zest for vanilla and cinnamon for a zippier dip to serve with mango or pineapple. That being said, if you can only find sweetened vanilla yogurt, that’s fine — just skip adding the maple syrup and vanilla extract.
Vanilla extract: Just a teaspoon goes a long way.
Maple syrup: You can adjust the sweetness to your preference, but I just add a tablespoon. Fruit is already so naturally abundant in sugars, that I don’t like an overly sweet dip — especially if you’re enjoying this for breakfast.
Cinnamon: Adds depth to the dip and goes so well with bananas!
Almond butter: Gives the dip body and staying power throughout the rest of your day. I like to swirl it in at the end to create some visual interest for an otherwise monochrome dip.
How to Make Vegan Fruit Dip
This dip comes together in just five minutes and doesn’t require any cooking! Hello, easy appetizer.
- Whisk together unsweetened plant-based yogurt, vanilla, maple syrup, cinnamon, and almond butter until smooth and creamy. Transfer to a serving bowl.
- Serve on a platter or charcuterie board alongside your fruit of choice! My favorites are fresh organic berries and sliced bananas.
Vegan Fruit Dip
- 12 oz unsweetened dairy-free yogurt (see note)
- 2 tbsp creamy natural almond butter
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- fresh fruit of choice (for serving)
- Whisk together the yogurt, almond butter, maple syrup, vanilla, and cinnamon in a serving bowl.
- Alternatively, for a swirled look (optional): Combine the almond butter and cinnamon in a separate bowl and whisk in a little bit of water to thin it out. Combine the yogurt, vanilla, and maple syrup in a separate bowl, then swirl in the almond butter mixture, stopping before it's fully combined.
- Serve on a platter or charcuterie board alongside fresh fruit.
- Store leftovers in a sealed container in the fridge for up to five days.