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.