Vegan Cilantro Chile Almond Dip

Vegan Cilantro Chile Almond Dip

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Condiments
  • Tagged: Dairy Free, Gluten Free Option, Vegan
  • Prep Time:
  • Cook Time:
  • Recipe Yield:


  • 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


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.