This pretty and pink, strawberries and cream-style dip makes for the perfect vegan alternative to cream cheese!
Light yet creamy, you can use it either as a dip or spread onto bagels or toast.
Made with all-new Pea Protein Mixed Strawberry, it’s also a great plant-based source of protein, without any artificial additives. Because it’s flavoured with real strawberries, there’s no artificial aftertaste either, like you might get with some other strawberry flavoured protein powders.
This recipe has been launched for World Vegan Month as part of our updated Vegan Meal Plan; a week-long plan with vegan recipes for breakfast, lunch, dinner and snacks. Whether you’re already vegan and in need of some culinary inspiration or fancy giving plant-based a try, it’s the perfect kickstart plan.
Start things off with this Strawberries and Cream Dip!
Vegan Dip Ingredients
1 scoop Pea Protein Mixed Strawberry
2 tbsp coconut oil, melted
30g freeze dried strawberries (fresh will not work)
200g pre-soaked cashews
100g thick coconut cream
½ fresh lemon juice
¼ cup agave syrup
Pinch of salt
Vegan Dip Method
- Add all of the ingredients to a food processor and process until chunky.
- Scrape the sides and bottom well and process again for a couple of minutes or so until completely smooth and well mixed.
- You can eat it right away if you like but it tastes better when chilled and firm.
- Spread onto a bagel or dip your favourite fresh fruit. Enjoy!
So how will you use yours?
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