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 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
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.
