Creamy Ancho Cranberry Dip (Vegan)

Smoky, sweet, tart, creamy, delicious. That’s all you need to know!

This is a super easy huge hit with every crowd!

Be sure to watch my video for more tips and fun!


  • 2 dried ancho chiles
  • 2 cups water
  • 1/2 cup maple syrup
  • 1/2 cup sugar
  • 12oz bag of fresh cranberries
  • 2-8oz containers vegan cream cheese (I prefer WayFare)


  1. Snip off the stems of the anchos and toast in a dry pot, flipping from time to time, for about 5-7 minutes. Add the water and let steep for another 2 minutes and then remove from heat and cool.
  2. Blitz the anchos and water in a blender or food processor until as smooth as you can get it. Then strain through a nut milk bag (I prefer Ellie’s best) for an even smoother sauce and return to pot.
  3. Add the maple syrup, sugar and cranberries to the pot as well and begin cooking for about 10-15 minutes until the cranberries have popped and it begins to thicken. Remove from heat and cool.
  4. In a shallow dish, spread the vegan cream cheese and then pour on the cooked ancho cranberry sauce. Serve cold with crackers or a baguette.
  5. Enjoy!


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