CILANTRO CHILE ALMOND DIP

Vegan Food
Written By Lukas Breucha
SERVES 1 3/4 CUPS

  • 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
    • NUTRITIONAL VALUES

    Calories: 321kcal
    Fat: 24.4g (1.9g S.Fat)
    Carbs: 17.6g
    Protein: 13.6g
    Sugar: 3.5g
    Sodium: 127mg

    METHOD

    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.
    Lukas Breucha https://www.operationsinsider.com
    Previous

    AVOCADO & HEARTS OF PALM TEA SANDWICHES
    Next

    PIZZADILLAS