Cheezy almond dip

10 min

24 h 10 min

24 h

7 servings

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.

Ingredients:

  • 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

 

Directions:

  1. 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. (*Read in the notes for quicker instructions)

  2. After 24 hours have passed, drain and rinse the almonds really well. Place them in a blender with fresh 1/2 cup of water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder and salt and blend with a high speed blender until smooth.

  3. Transfer almond dip into a container and add finely chopped chives to it. Mix until combined.

 

 

Notes:

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.

*Instead of soaking you can boil the almonds. To boil your almonds, put 1 cup of almonds and 3 cups of water in a pot. Bring to boil. After 70 seconds take the pot off the stove and drain. Rinse your almonds with cold water. Then follow step 2 in the directions. 

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