Vegan marshmallow cream cheese fruit dip surrounded by strawberries, grapes, blueberries, and apples.

I have a friend named Shannon who is just about perfect. She is for sure the perfect hostess, and ever since I have known her (which has been forever) she could host a perfect party with her eyes closed.

It was at one of her many gatherings a million years ago that I first had marshmallow fluff cream cheese fruit dip. I had no idea what I was eating, I just knew I could not stop eating it.

This is saying a lot for me because I will always choose a veggie plate over a fruit plate, every single time. I like fruit just fine, but I like dip more, and veggie trays normally involve dip. So give me a dip for my fruit and its a game changer.

I have not eaten this dip in years or even thought about it since going vegan. That is until we were trying to plan snacks for our daughters princess themed third birthday party, and I need a “grey stuff” from Beauty and the Beast. Suddenly I remembered the marshmallow cream cheese dip, and realized that I could use sweet aquafaba whip in place of marshmallow fluff! It worked y’all, and I actually had to refill the bowl of dip during the party.

Also, you can dye it any color with a few drops of food color, in case you ever need some “grey stuff, its delicious, don’t believe me, ask the dishes. And thanks again Shannon for being an amazing friend all these years, for hosting the best parties, and for making this dip a gazillion times so I could stuff my face with all the fruits!

INGREDIENTS:

2 cups Sweet Aquafaba Whip
8 oz container of vegan cream cheese, we used Kite Hill
1/2 teaspoon vanilla extract

INSTRUCTIONS:

Make Sweet Aquafaba Whip according to instructions. You will have a good bit leftover, but could use it to make meringues, or store in the fridge for later to use as whip cream.
Beat cream cheese with an electric hand mixer or briskly stir it with a fork to soften it up. Using a plastic spatula, fold in the 2 cups of sweet aquafaba whip and 1/2 teaspoon of vanilla extract, just until everything is well incorporated.
Serve with fruit, vegan graham crackers or cookies.
I prefer to serve immediately just because the aquafaba will break down some once stored in the fridge. This dip does hold up better than the whip does on its own, and I have eaten the leftover dip the next day without it being weird or liquidly.

If you like this recipe, try these:

Vegan Caramel Sauce

Vegan Fudge Sauce

Grilled Peaches with Maple and Vegan Ricotta

vegan marshmallow cream cheese fruit dip

Who doesn’t love a good french onion dip with potato chips, or a veggie plate.

Vegan french onion dip is super quick, and easy to throw together, and is the perfect dip for snacking.

We used almond milk plain yogurt to make this dip, but use your favorite brand of vegan plain yogurt or sour cream. I often use plain vegan yogurt in the place of sour cream because for me, its easier to find, and works great in place of sour cream.

I also prefer to use an almond milk yogurt to a coconut yogurt, but that is just my preference. Use whatever you like! Just make sure you have enough chips on hand because this dip is addictive!

INGREDIENTS:

1 cup finely diced yellow onion
1/3 cup vegan mayo
1/3 cup plain vegan yogurt or sour cream (we used Kite Hill yogurt)
1 teaspoon onion salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
garnish with diced green onions, chives, or fresh chopped parsley

INSTRUCTIONS:

Make sure the onions are diced super fine. Heat a medium skillet over medium heat. Add 1/2 teaspoon of oil or vegan butter and the onions. Cook until the onions are soft, and beginning to brown. Allow onions to cool.
Mix mayo, yogurt, or sour cream, spices and cooled onions together. Sprinkle with garnish. Pop the dip back in the fridge to thicken. Store in an airtight container in the fridge for 3-4 days.
Serve with chips or veggies.

If you like this recipe, try these:

Vegan Ranch

Vegan Alabama White Sauce

Cashew Queso