Cilantro Chile Almond Dip

By Pragna Sanghavi

Mar, 10th

594

Servings

1 person

Cook Time

25 minutes

Ingredients

10 - 12

Ingredients

1 cup raw almonds, soaked in warm water for at lea
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
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.

Other recipes

Rajsthani Makki Dhokla

550

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.