Gingerbread Vegan Cheesecake Dip
User Reviews
5.0
12 reviews
Excellent
Gingerbread Vegan Cheesecake Dip
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A fantastic vegan cheesecake dip that's filled with warming gingerbread flavours.
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Ingredients
- 1 cup light coconut milk from canned
- 2 cups raw cashews or blanched almonds
- ¼ cup unrefined coconut sugar
- 2 tablespoons medium or dark molasses
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
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Instructions
- Add all the ingredients to a high speed blender and process until smooth and creamy.
- Refrigerate the dip for at least 1 hour before serving it with apple slices, pineapple, strawberries, marshmallows, gingerbread cookies, or graham crackers.
Equipments used:
Notes
- If you do not have a strong blender, soak your cashews in boiling hot water for 30 minutes first. This will soften them, making them easier to blend. Then drain them, add to the blender with the remaining ingredients, and process until smooth.
- The vegan cheesecake dip will keep refrigerated for 4-5 days or freeze for up to 2 months.
- TIP - freeze the dip for 1-2 hours and enjoy it as vegan gingerbread ice cream!
Nutrition Information
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Calories
232cal
(12%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
36mg
(2%)
Potassium
290mg
(8%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
1IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232cal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 36mg | 2% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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