Cilantro Chile Almond Dip


PREP TIME: 10 minutes

ACTIVE TIME: 10 minutes


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

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.

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