CILANTRO CHILE ALMOND DIP

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.