Cheezy almond dip
24 h 10 min
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.
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
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)
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.
Transfer almond dip into a container and add finely chopped chives to it. Mix until combined.
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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