This quick and easy vegan fruit dip is light, fruity and flavorful, plus it is made healthier by using dairy-free yogurt. You will only need 5 simple ingredients to whip it up together and it makes for the perfect wholesome breakfast, snack or even dessert!
One of my favorite ways to help us enjoy more fresh fruits is by serving them with a vegan fruit dip!
But whenever I need something faster and/or lighter, then I prefer to make a creamy dip for fruits using dairy-free yogurt.
Coconut yogurt and almond yogurt are lower in calories, usually are low-fat compared to other dips and they have an amazing creamy texture. For these reasons, I think that vegan yogurt makes for such a perfect base for making sauces and dips that are healthy while being plant-based.
This recipe will give you a strawberry-flavored fruit dip that's made using real fruit and sweetened to taste. Using plain yogurt ensures that there is no added sugar and thawing frozen strawberries gives you extra fruit juice to flavor and create beautiful swirls in the dip.
But the best part is how easily it comes together. This creamy plant-based fruit dip should be ready within 5 minutes, just enough time to thaw the frozen fruit and blend everything quickly.
Great as a light dessert, healthy after-school snack or even, served for breakfast with toast. Also perfect to serve for Valentine's Day, pool parties, birthday breakfast, Mother's Day or Easter morning!
Hope you give it a try! ❤️
Why you will love this recipe
- Uses simple ingredients
- Quick to prepare
- Amazing fruity and bright flavors
- Healthier dip made using yogurt
- No vegan cream cheese and no marshmallow fluff
- No powdered sugar and sweetened to taste
- Flavored with real fruit
- Great for meal-prep
- Kids love it!
- Vegan, dairy-free and plant-based. Also naturally gluten-free.
Ingredients you will need
- Vegan yogurt: choose your favorite kind of dairy-free yogurt. I used the Cashew yogurt from the brand Forager Project, but almond yogurt, coconut milk yogurt or soy yogurt works too. Use an unsweetened and unflavored yogurt if possible, although a yogurt with vanilla flavoring would work well too in this case.
- Frozen strawberries: the main ingredient that flavors the dip. Frozen berries work better than fresh fruit since you will be using the fruit juice from thawing the berries to decorate and flavor the dip.
- Lemon juice: adds a mild zesty and tangy flavor that enhances the sweetness of the dip.
- Vanilla extract: for flavor. Can use cinnamon too.
- Sweetener: any kind of sweetener will work. I prefer pure maple syrup, but agave nectar, brown rice syrup or even granulated sugar such as coconut sugar and brown sugar are great too. If using a vanilla yogurt, then omit the sweetener.
How to make a healthy vegan fruit dip using yogurt
So easy, effortless and fast, makes for a great last-minute healthy dessert or the perfect snack to encourage everyone to enjoy more fruits!
Transfer the frozen strawberries to a small bowl and thaw in the microwave.
I recommend heating them up for about 20-30 seconds at a time until just soft enough to blend. You want to avoid actually warming up the fruit.
To a tall container, add the yogurt, thawed fruit (leave the extra juice back in the bowl and do not discard it), lemon juice and sweetener to taste.
Use an immersion blender to blend and crush the fruit within the yogurt until the desired consistency. You could choose to make the overall texture super smooth or keep some small pieces of fruit intact.
Alternatively, you can transfer the ingredients to a stand blender and blend until smooth.
Taste and adjust flavors to your preference, then pour the yogurt dip into a small bowl. Drizzle the extra fruit juice and create swirls. You can also sprinkle some shredded coconut over the sweet dip.
Serve with cut fruits. Enjoy!
- Once the fruits are thawed, you can gently press on them to extract extra juice. This helps not to thin out the dip too much and also, you can use the extra juice when serving for drizzling and creating a contrast in colors (see video).
- Ideally, you would refrigerate the dip before serving for 1-2 hours. This can be helpful if you warm up the fruits a little too much. Chilling the dip can help thicken it up too.
- Sweeten the dip to taste. If you are using fruits that are pretty sweet or making the dip with vanilla yogurt, then you might not need to add any.
- If serving with some fruits that are smaller, such as grapes or blueberries, then you can also add some long wooden picks to help grab and dip the fruits.
- You can also make this dip using a food processor!
This vegan fruit dip is the perfect addition to a fruit charcuterie board. Simply place the dip on a large board and surround it with plenty of fruit, then garnish the dipping sauce with desiccated coconut, granola, mini chocolate chips or chia seeds.
Favorite fruits to serve with this healthy fruit dip are:
- Strawberries, blueberries, blackberries
You can also include more fun ingredients to decorate your dessert fruit platter, such as:
- Cookies (especially these 3-ingredient peanut butter cookies)
- Candied pecans
- Dried fruits
- Dark chocolate
Also, you can use this sweet fruit dip when serving overnight oats or simply dollop over oatmeal, pancakes or fruit salad. This can be a great way to use up the leftover dip the next day.
Variations to the recipe
This dairy-free fruit dip is super versatile and you can use it as a base to create your own version!
You can switch up the flavoring ingredients and use other fruits to blend within the yogurt.
I would still recommend using frozen fruit so you can have soft fruit that easily blends once thawed. Don't forget to keep the extra juice for drizzling and decorating! Other fruits to try include:
- Raspberries (you may want to omit the lemon juice)
Also, feel free to add some cinnamon and nutmeg or use dates to sweeten the dip instead of maple syrup. If using dates, then soak in boiling water for 10-15 min, then drain well before using.
A spoonful of strawberry puree or strawberry jam would also add great flavor.
For a fresh flavor, add a few leaves of fresh mint and also, include a spoonful of peanut butter for a delicious nutty flavor and more plant-based protein.
You can make this fruit dip ahead of time since it stores very well.
Just keep it in an airtight container in the fridge for up to 4 days and stir well before serving as some separation might occur.
I haven't tried it, so I cannot say for sure. But in general, you can freeze yogurt. Let it thaw in the fridge overnight and whisk well once thawed to make it nicely creamy again.
This fruit dip has the consistency of yogurt. To make it thicker, then you can choose a Greek-style thicker kind of dairy-free yogurt. The plant-based yogurt from Kite Hill also has a thicker consistency, although I do not like its flavor as much as other brands. Also, adding some thick vegan cream cheese or some coconut cream to the mixture would make this dip thicker as well.
Yes, you can. In that case, thaw the fruit and then use a potato masher or a fork to break up the fruit as much as you can before whisking in the yogurt and other ingredients. This would give you a dip that has more texture, just something to keep in mind.
More sauces for dipping in fruits
- Vegan chocolate avocado pudding
- Healthy peanut butter frosting
- Healthy date caramel
- Vegan mascarpone cheese
- Vegan coconut whipped cream
- Vanilla cashew icing
- Oat milk chocolate pudding
- Vegan dark chocolate frosting
- Tahini caramel
I hope you like this vegan fruit dip recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Fruit Dip
- Blender optional
- 1 cup plant-based yogurt of choice - plain and unsweetened
- 5-6 large frozen strawberries
- 1-3 tbsp maple syrup - or to taste
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Transfer the frozen fruit to a small bowl and thaw them using the microwave. Heat them up for about 20-30 seconds at a time and try not to warm the fruit too much (you simply want them soft enough to blend).
- To a tall container, add the yogurt, lemon juice, maple syrup (start with less sweetener and add more later if needed) and vanilla extract. Then, grab the thawed fruit while leaving the extra thawing juice back in the bowl (do not discard it). Add the fruit to the container with the yogurt.
- Use an immersion blender to blend and crush the fruit in the yogurt and use a spatula to stir. Then, taste and adjust the flavor to your preference.
- Pour the dip into a serving bowl and drizzle the extra juice over the yogurt dip. Sprinkle with desiccated coconut if desired and serve with sliced fruit. Enjoy!
- Storage tips: keep the fruit dip in an airtight container in the fridge for up to 4 days. Stir well before serving.
- I used the plain cashew milk yogurt from the brand Foarger Project.
- You can also use other frozen fruit instead of frozen strawberries, such as blueberries or mango.
- Other ingredients to add to your dessert fruit board include cookies, pretzels, nuts, dark chocolate, etc. Check out the blog post for more ideas!