Cilantro Chile Almond Dip

Cilantro Chile Almond Dip Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes

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 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

Instructions

1Combine all of the ingredients in a high-speed blender or food processor and blend until smooth and creamy.

2Transfer to an airtight container and refrigerate for 1 hour prior to serving.

3The dip should thicken as it chills. It will keep in an airtight container in the fridge for 2 to 3 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.