Creamy Vegan Fruit Dip Recipe for Fresh Fruit Platters

This fruit charcuterie board is loaded with refreshing seasonal fruit and a simple plant-based fruit dip. It’s bright, easy to assemble, and perfect for a special breakfast, a light snack, or a shared appetizer.

I love this fruit grazing board for its versatility and visual appeal. It comes together quickly and works well for occasions like Valentine’s Day breakfast, a casual brunch, an afternoon snack, or a healthy party spread. The combination of pink, red, and white fruit creates a festive look without any fuss.

The centerpiece of the board is a light, dairy-free fruit dip made from plant-based yogurt and fruit puree. The dip uses just three simple ingredients, so it’s an easy recipe to customize: swap in different purees to match the fruit you plan to serve, or skip the sweetener if your fruit is already very ripe and sweet.

Ingredients

The fruit board shown here features pink, red, and white fruits to suit a Valentine’s theme, but you can choose any fresh fruit you enjoy. Try a mix of whole berries, sliced melons, citrus segments, grapes, and tropical fruits for variety in flavor and texture.

To make the plant-based fruit dip, you will need:

• 1 cup plant-based yogurt (vanilla) — coconut or almond yogurt both work well and add creaminess without dairy.
• 2 tablespoons fruit puree — strawberry puree is used in the photos, but blueberry, mango, or pineapple would be delicious alternatives.
• 1 tablespoon maple syrup — optional, for a touch of extra sweetness. Omit if your fruit or yogurt is already sweet enough.

These three ingredients yield a smooth, scoopable dip that pairs beautifully with fresh fruit. For a thicker dip, use a firmer yogurt or reduce the amount of puree. To thin the dip slightly, add a splash of plant-based milk.

Vegan Fruit Dip Recipe

Yield: 4 servings (about 1/4 cup per serving)
Prep time: 5 mins
Calories: 94 kcal per serving

Author: Kelsey Riley

This dairy-free fruit dip is easy to make with only three ingredients and pairs with any fresh fruit selection.

Ingredients (for the dip)

• 1 cup plant-based yogurt (vanilla)
• 2 tablespoons fruit puree (strawberry, or your preferred fruit)
• 1 tablespoon maple syrup (optional)

Instructions

1. If you don’t have ready-made fruit puree, make it first by blending fresh or thawed fruit until smooth. Strain if you prefer a very smooth texture.
2. Combine the plant-based yogurt, fruit puree, and maple syrup in a bowl. Stir until fully incorporated and smooth.
3. Transfer the dip to a small serving bowl and place it in the center of your fruit board. Arrange an assortment of fresh fruit around it and enjoy.

Serving Suggestions and Variations

Arrange fruit in groups or alternating colors for a pretty display. Sliced strawberries, dragonfruit, watermelon, raspberries, red grapes, and pear or apple slices make an attractive mix. For small gatherings, add crunchy elements like toasted coconut flakes, chopped nuts, or whole grain crackers on the side.

Try different fruit purees to change the flavor of the dip: mango, pineapple, or blueberry purees each give a distinct profile. For a zesty twist, stir a little lemon or lime zest into the dip. If you want a richer taste, fold in a tablespoon of nut butter.

Storage

This dairy-free dip stores well in an airtight container in the refrigerator. When kept properly chilled, it will stay fresh for up to five days. If the dip separates slightly after sitting, stir it again before serving. Keep leftover prepared fruit and cut fruit stored separately and consume within a day or two for best texture and flavor.

Notes

• The recipe pictured uses strawberry puree, but feel free to swap in any fruit puree you prefer.
• Omitting the maple syrup reduces added sugar—use it only if you want extra sweetness.
• If serving for a crowd, double or triple the dip ingredients and offer several small bowls to avoid cross-contamination from shared utensils.

Nutrition

Calories: 94 kcal per serving (approximate)

Tried this recipe? Tag plantedinthekitchen on Instagram or use the hashtag #plantedinthekitchen to share your board.