Add all the ingredients to a high speed blender and process until smooth and creamy.
Refrigerate the dip for at least 1 hour before serving it with apple slices, pineapple, strawberries, marshmallows, gingerbread cookies, or graham crackers.
Notes
If you do not have a strong blender, soak your cashews in boiling hot water for 30 minutes first. This will soften them, making them easier to blend. Then drain them, add to the blender with the remaining ingredients, and process until smooth.The vegan cheesecake dip will keep refrigerated for 4-5 days or freeze for up to 2 months.TIP - freeze the dip for 1-2 hours and enjoy it as vegan gingerbread ice cream!