Note from ashley- Here’s the recipe for the almond dip. I don’t usually use as much oil as it calls for (I usually do abt 1/3 cup) but the more oil you use, the creamier it will be. When I’m using it as a dip instead of a sauce, I also decrease the water a bit. This recipe is a little runny...good for salad dressing or sauce. I also add one chipotle chili in adobo sauce to mine for some spice.
INGREDIENTS
3/4 c. + 2 tbsp. water
1/2 c. + 2 tbsp. grapeseed oil (or similar neutral oil)
1/2 c. raw almonds
1/4 c. + 2 tbsp. lemon juice, fresh
3 tbsp. nutritional yeast
2 cloves garlic
2 tsp. bragg liquid aminos
1/2 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. paprika
1/2 c. + 2 tbsp. grapeseed oil (or similar neutral oil)
1/2 c. raw almonds
1/4 c. + 2 tbsp. lemon juice, fresh
3 tbsp. nutritional yeast
2 cloves garlic
2 tsp. bragg liquid aminos
1/2 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. paprika
INSTRUCTIONS
Place all ingredients in a high-powdered blender (such as a VitaMix). Slowly blend for one minute. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy.Store in the refrigerator. Sauce may separate. Stir and it’s as good as new. To make it spicy--INGREDIENTS 1 chipotle in adobe sauce, canned 1/4 c. onion 1 tsp. vinegar
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