Vegan Cilantro Chile Almond Dip

MAKES: 1¾ CUPS
PREP TIME: 10 minutes
ACTIVE TIME: 10 minutes
INACTIVE TIME: 2 hours

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 chilli’s
  • ¼ cup lime juice
  • 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 2 tablespoons chopped yellow onion
  • 4 teaspoons nutritional yeast
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground cumin
  • A few pinches of cayenne pepper
  • Salt and black pepper to taste

Method:

  1. 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.