Dairy-Free Cheesecake Dip

• Vegetarian

• Produce

  • 1 Strawberries, fresh

• Canned Goods

  • 1/4 cup Coconut cream

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Enjoy life vanilla honey graham or sugar
  • 1/4 cup Powdered sugar
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 1 Enjoy life vanilla honey graham or sugar crisp cookies

• Dairy

  • 4 oz Cream cheese alternative, dairy-free

Found on godairyfree.org

Ingredients

• 4 ounces dairy-free cream cheese alternative (I use half a tub of Daiya Plain)
• ¼ cup coconut cream (see note below)
• ¼ to ⅓ cup powdered sugar
• 1 teaspoon lemon juice
• ½ to ¾ teaspoon vanilla extract
• Pinch salt
• Fresh strawberries
• Enjoy Life Vanilla Honey Graham or Sugar Crisp Mini Cookies
• Crushed Enjoy Life Vanilla Honey Graham or Sugar Crisp Cookies

Directions

• Place all the cream cheese alternative, coconut cream, powdered sugar, lemon juice, vanilla, and salt in a mixing bowl. We like the full amount of vanilla and a scant ⅓ cup of the powdered sugar, but use the lower amounts if you prefer less sweet.
• Blend the ingredients with a hand mixer or whisk until smooth and creamy.
• Place the cheesecake dip in a bowl and serve with cookies and strawberries for dipping. You can also serve with crushed cookies for rolling or top the cheesecake dip with the crushed cookies.
• Leftover dip can be covered and refrigerated for up to 3 days. I also freeze individual portions for an any time treat.