High Protein Lemon Cheesecake Dip
on Apr 30, 2024, Updated May 14, 2024
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A sweet treat that is also high in protein easy to whip up this High Protein Lemon Cheesecake Dip.
Table of Contents
What Makes This Recipe Great
This is a quick and simple recipe that you can most likely already have all the ingredients for. Filled with tons of nutrients from cottage cheese, cashews and coconut milk blended together to create a smooth and delicious dip. The addition of maple syrup gives this High Protein Lemon Cheesecake Dip just the right amount of sweetness without being overboard sugar rush.
Ingredients
- Cashews– Unsalted cashews are best
- Cottage Cheese– any percentage will work
- Lemon Juice
- Coconut Oil– Use refined vs unrefined coconut oil
- Canned Coconut Milk
- Maple Syrup
- Lemon Zest– Be sure and zest before you juice
Step By Step Instructions
- Drain your soaked cashews and add them to a blender with cottage cheese, lemon juice, coconut oil, canned coconut milk, and maple syrup.
- Once all the ingredients are blended, pour into your bowl and top with lemon zest.
Pro Tips
-Be sure and roll your lemons on the counter before you cut and juice.
Frequently Asked Questions
Do I have to use canned coconut milk?
- Canned coconut milk is thicker and more dense than carton coconut milk, this will result in a smoother dip.
High Protein Dips
High Protein Lemon Cheesecake Dip
Ingredients
- 1 ½ cups cashews, soaked in hot water for 1–4 hours
- ½ cup cottage cheese
- ¼ cup lemon juice
- ⅓ cup coconut oil, melted
- ½ cup canned coconut milk
- ½ cup maple syrup
- 1 tbsp lemon zest
- Topping: Additional lemon zest
Instructions
- Prepare cashews: Drain soaked cashews and add to blender with remaining ingredients.
- Blend until smooth: Blend on high until mixture is super smooth.
- Serve: Pour into serving bowl and top with crushed graham crackers.
- Enjoy: Serve with graham crackers, strawberries, apple slices, or pretzel thins.
