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Instant Pot Healthy, Creamy Fruit Dip

Strawberries and raspberries next to a white bowl of fruit dip

Sweet, silky cashew cream fruit dip can be enjoyed in so many more ways than fruit.  Try it on pancakes, waffles, yogurt, ice cream, etc.

Scale

Ingredients

Vanilla Fruit Dip

Chocolate Fruit Dip

Pumpkin Spice Fruit Dip

Instructions

For the Vanilla Fruit Dip

  1. Add cashews and 2 cups water to the pressure cooker pot.  Secure the lid and turn pressure release knob to a sealed position.
  2. Cook at high pressure for 1 minute.
  3. When cooking is complete, use a quick release.
  4. Drain cashews.  Rinse with fresh water; drain cashews again.
  5. To a high-speed blender, add the cashews, almond milk or water, maple syrup, vanilla extract, and salt.  Blend on high speed until smooth, about 1 ½ – 2 minutes, scraping the blender halfway through.
  6. Pour cashew cream into a mason jar with a pourable lid.  A squeeze bottle or other syrup dispenser will also work.   Store in the refrigerator for up to 5 days.  Leftovers can also be frozen.  
  7. Shake well before serving.

For the Chocolate Fruit Dip

  1. Add cocoa powder to the blender, when blending the cashews in step 5 and continue with above instructions.  The cocoa powder makes it a bit thicker so add extra water or almond milk to thin if desired.

For the Pumpkin Spice Fruit Dip

  1. Add cinnamon and pumpkin pie spice to the blender, when blending the cashews in step 5 and continue with above instructions.

Notes

Keywords: instant pot recipe, cashew cream, fruit dip