Vegans, or I guess I specifically mean vegan cookbook writers (or vegan recipe thinker uppers in general) are pretty magical. How can a diet that is free of cheese hand you cheesecake, or even ‘cheesecake’? Even low fat cheesecake that’s made from actual cream cheese tastes like crap most of the time, so how does cheesecake that’s extremely low in fat that’s not even made from actual cream cheese taste so amazing?! I’m not really looking for an answer, because Mama Pea has this dip on deck, so it’s all good in the hood. Or wherever, you know.

Ahem.

What I love about this dip is it works just as well as a base for an oatmeal parfait concoction – which we have used the second half for every time I’ve made it so far. Wee One #3 basically eats it like pudding, not so patiently dealing with the bits of oatmeal and flax and berries in her way. It’s a rough life, right?

Again, no recipe for you, just buy the book, it’s totally worth it I swear.

First, put a buncha stuff in your food processor! Then dip berries in it!