Put almond in a glass container and fill with water until all almonds are completely covered in water plus add an extra inch of water. Close with a lid and place in the fridge for 24 hours.
After 24 hours have passed, drain and rinse the almonds really well.
Place them in a blender with fresh ½ cup of water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder and salt and blend with a high speed blender until smooth.
Transfer almond dip into a container and add finely chopped chives to it. Mix until combined.
You can call it a cheezy almond dip or a vegan cream cheese. It's easy to spread like a cream cheese but a little fluffier and lighter and has extra texture in it since it's made out of whole almonds. It tastes a bit salty, fresh and creamy. Great for dipping veggies, crackers or spreading on bread.
24 h 10 min
1 cup raw unsalted almonds
2 cups water (for soaking)
1/2 cup water
2 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 cup fresh chives
Cheezy Almond Dip
It can be eaten right away or stored in the fridge before enjoying. It tastes better if it has been chilled for a few hours. Store in an airtight container for up to 5 days in the refrigerator.
You can use other fresh herbs instead of chives. Dill, cilantro or parsley work really well.
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