Fall is here, which means harvest season in Iowa. Thanks to bountiful summer rains and near perfect growing conditions, the apple crop is plentiful and delicious. Every time the smell of apples greets me at the grocery store, a craving for caramel apples hits. A craving never to be satisfied because real dairy-based caramel can never be dairy free.
So I did the next best thing by taking the recipe for my second favorite apple dip, which is peanut butter dip and made it dairy free with the assistance of Tofutti non-dairy cream cheese. The recipe is super easy and low in sugar.
Non-Dairy Peanut Butter Cream Cheese Dip
8 ounces Tofutti non-dairy cream cheese, room temperature
1 cup peanut butter, room temperature
3 tablespoons brown sugar
3 tablespoons coconut, almond, or soy milk
1 teaspoon vanilla
1/4 cup chopped salted peanuts
Place non-dairy cream cheese, peanut butter, and brown sugar in a bowl. Stir by hand or with small electric mixer until thoroughly combined. Add vanilla, chopped peanuts, and enough milk substitute to reach desired dipping consistency.
Serve with apple slices. Can be refrigerated in an air tight container for 1–2 weeks.
