Delicious Fruit Dip – Vegan Fruit Dip for Apples

Tofu Apple Butter Dip

Vegan Fruit Dip


  • 1 cup of silken tofu
  • 3 tablespoons apple butter (or pumpkin butter, peanut butter, etc…)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey (this is the un-vegan part) (or you can use stevia)
  • 2 tablespoons almond milk
  • 1/2 teaspoon spices – cinnamon, nutmeg, pumpkin pie spices all work
  • dash of salt


  1. Puree all ingredients in a blender until smooth.
  2. Serve with fruit, on bagels, or anything you’d like! I had it on apples and it was delicious.

Vegan Apple Fruit Dip

Blueberry Muffins Recipe

Yesterday I made blueberry “muffins” that tried to be healthy. They turned out more like blueberry pancakes, but they were delicious anyway. They were too liquidy, so next time I might cut the oil to thicken up the batter. Also, the blueberries were frozen so they were slightly watery. I’m not sure how to fix that – maybe rinse and dry them beforehand? That might solve the additional problem of the dough turning blue from watery berries.

Blueberry “Muffins”


  • 1 cup plain, unsweetened Almond milk
  • 2 egg whites
  • 1/3 cup vegetable oil (replace with 2 tablespoons softened butter)
  • 1 cup of flour
  • 1 cup oatmeal
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup light brown sugar (I like the granulated kind by Domino)
  • 1 cup blueberries (use more or less depending on how much you like blueberries)


  1. Mix everything together, adding the blueberries last.
  2. Cook at 400F for…
  3. If you want just muffin tops, spoon then onto a greased baking sheet as though they were cookies and bake for 10-12 minutes. If you want real muffins, put them in muffin cups and bake for 20-25 minutes.
  4. Serve hot, with a pat of butter.