Vegan Gingerbread Cheesecake Dip | Gluten-Free + Soy-Free |

Vegan Gingerbread Cheesecake Dip



Yield 12 servings



  1. Prep ahead by soaking your cashews for at least 2-4 hours, overnight is best. If you’re pressed for time you can soak them in hot water for 20 minutes to soften.
  2. Measure and add everything to a high speed blender and pulse to combine.
  3. Blend on high until smooth. Taste and adjust flavors as needed.
  4. Transfer to an airtight container to chill for at least one hour before serving.
  5. Serve chilled with an assortment of cookies, pretzels and fruits if desired.


This dip will keep refrigerated in an airtight container for up to 5 days. If you need to extend beyond that, you can freezer it for up to 2 months. Thaw overnight in the fridge before serving.

Courses Dessert, Appetizer

Recipe by The Plant Philosophy at