Vegan Paleo Strawberry Cheesecake Dip

Ingredients

• 2 cups strawberries sliced
• 4 Tbsp pure maple syrup divided
• 1 1/2 cups cashews soaked for at least 2 hours
• 1 1/2 – 2 Tbsp fresh lemon juice depending on flavor preference
• 1 Tbsp organic coconut oil refined, solid
• 1/8 tsp fine grain sea salt
• 1 tsp pure vanilla extract

Instructions

1. Puree the strawberries in a blender. Transfer the puree to a medium saucepan, add 1 Tbsp of the maple syrup and bring to a boil, then lower the heat. Stirring occasionally, simmer the puree over low-medium heat for 15-20 minutes or until reduced by about half. Transfer to a small bowl and allow it to chill in the refrigerator while you make the cheesecake mixture.
2. Add the soaked cashews, lemon juice, coconut oil, remaining maple syrup, salt and vanilla to a small food processor or high speed blender. Pulse/blend until thick and smooth, then chill in the refrigerator for 15-30 minutes.
3. Once both mixtures are chilled, stir the reduced strawberry puree into the cashew mixture. You can fully combine or swirl it in.
4. Serve with fruit, cookies, or use it to top muffins and quick breads. Enjoy!

Serves 10

Recipe inspired by: Paleo Running Momma