Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Condiments
- Tagged: Dairy Free, Gluten Free Option, Vegan
- Prep Time:
- Cook Time:
- Recipe Yield:
Ingredients
- 1 cup raw almonds, soaked in warm water for at least 1 hour and drained, water reserved
- 1 cup reserved soaking water
- 1 cup roughly chopped fresh cilantro
- 1/4 cup canned diced green chiles
- 1/4 cup lime juice
- 2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tbsp. chopped yellow onion
- 4 tsp. nutritional yeast
- 2 tsp. chopped garlic
- 1 tsp. ground cumin
- A few pinches of cayenne pepper
- Salt and black pepper to taste
Instructions
In a high-speed blender or food processor, combine all the ingredients and blend until smooth and creamy. Refrigerate for 1 hour before serving in an airtight container. As it cools, the dip should thicken. It will keep in the fridge for 2 to 3 days in an airtight container.
