Creamy Cranberry Dip

This creamy cranberry dip is the perfect holiday appetizer or snack. It is made of fresh cranberry sauce and vegan cashew cream cheese. You should really try it because it is so delicious!

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Creamy Cranberry Dip

Preparation time: 30 minutes + 1 hour to cool off cranberry sauce

INGREDIENTS:

2-4 tablespoons of honey or agave syrup

1/2 lime, juice

lime zest

1/4 teaspoon of cinnamon

pinch of salt

cranberry sauce

200 grams of fresh cranberries

100 grams of cane sugar

150 ml of water

cashew cream cheese

200 grams of raw cashews (soaked for several hours)

2,5 tablespoons of apple cider vinegar

5 tablespoons of lemon juice

2,5 teaspoons of salt

INSTRUCTIONS:

cranberry sauce

1. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

2. Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

3. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

cashew creamy cheese

1. Add all ingredients into a food processor and mix well.

2. If necessary, add some water to thin it out.

cranberry dip

1. Add the cashew creamy cheese, cranberry sauce, honey/agave syrup, lime juice, cinnamon, salt, and a bit of the lime zest into a food processor and mix well.

2. Give it a taste and feel free to add cinnamon or honey/agave syrup as desired.

3. Top with the rest of the lime zest and some walnuts or pecans. Serve with some fun crackers, pretzels, or some fruit slices.

NOTES:

• Can be stored in an air-tight container in the fridge for 2-3 days.

• Download the recipe.

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