Cilantro Chile Almond Dip

Name: Cilantro Chile Almond Dip
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: Mexican
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; ¼ cup canned diced green chiles; ¼ 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; few pinches Cayenne pepper; to taste salt and black pepper

Combine all of the ingredients in a high-speed blender or food processor and blend until smooth and creamy. Transfer to an airtight container and refrigerate for 1 hour prior to serving. The dip sh…

Cook2 h 20 min
Total2 h 20 min
Serves2
LevelEasy

Morning snack Dairy-Free Gluten-Free Keto Low-Carb Vegan Vegetarian Mexican

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
¼ cup canned diced green chiles
¼ 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
few pinches Cayenne pepper
to taste salt and black pepper

Preparation

Combine all of the ingredients in a high-speed blender or food processor and blend until smooth and creamy. Transfer to an airtight container and refrigerate for 1 hour prior to serving. The dip should thicken as it chills. It will keep in an airtight container in the fridge for 2 to 3 days.