Go Back
A bowl of creamy Gingerbread Cookie Dip surrounded by apple slices and gluten-free cookies
Print Recipe

Gingerbread Cookie Dip (Vegan & Gluten-Free)

Prep Time10 minutes
Total Time40 minutes
Servings: 8 servings
Calories: 155kcal

Ingredients

  • 8 oz vegan cream cheese, tempered at room temperature
  • 1/4 cup smooth almond butter
  • 3 tbsp unsulphured molasses
  • 2 tbsp pure maple syrup
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt

Instructions

  • Place the tempered vegan cream cheese and smooth almond butter into a stainless steel mixing bowl.
  • Using an electric hand mixer with whisk attachments, beat on medium-high speed for approximately 120 seconds until the mixture is aerated and exhibits a fluffy texture.
  • Incorporate the unsulphured molasses, maple syrup, ground ginger, cinnamon, cloves, nutmeg, vanilla extract, and salt.
  • Adjust the mixer to low speed for 30 seconds to prevent spice splatter, then increase to medium-high for 60 seconds until the mixture is completely homogenous and no streaks of molasses remain.
  • Transfer the dip into a glass storage container and seal tightly.
  • Refrigerate the mixture for a minimum of 30 minutes to allow the spice particulates to hydrate and the vegetable fats to re-solidify for optimal dipping viscosity.
  • Serve chilled as a condiment for gluten-free ginger snaps or fibrous fruit slices.