Blueberry Fruit Dip

This dip is easy to make and perfect for summer.


  • 1 pint blueberries, rinsed
  • 3 tbsp maple syrup
  • 1 cup raw cashews (soaked overnight, drained)
  • 1/2 cup plain soy yogurt
  • 1 tbsp fresh lemon juice (more or less to taste)
  • 1 to 2 tsp apple cider vinegar
  • 1 tsp salt


Preparation: 20 minutes
Yield: about 2 cups

  1. In a small nonstick saucepan add blueberries and maple syrup. Simmer over medium heat for about 5 to 7 minutes, until the blueberries begin to break down. Remove from heat and allow to cool.
  2. In a food processor, add the cooked blueberries, cashews, yogurt, lemon juice, vinegar and salt. Blend until the mixture is very smooth.
  3. Season with additional maple syrup if desired. Transfer into an airtight container and keep refrigerated.