Blueberries are one of my favorite Michigan crops. Every July, when the weather is warm, you can find this delicious fruit throughout the state.
For this weeks post I decided to create a twist on a vegan cream cheese… Vegan Blueberry Fruit Dip. This dip is easy to make and perfect for summer.
- 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.
- In a food processor, add the cooked blueberries, cashews, yogurt, lemon juice, vinegar and salt. Blend until the mixture is very smooth.
- Season with additional maple syrup if desired. Transfer into an airtight container and keep refrigerated.
For more vegan blueberries desserts, try my Vegan Blueberry No Bake Cheesecake!