Printed from: www.grandmotherskitchen.net
Ingredients
Makes: 1 cup
3/4 cup raw almonds (soaked overnight so they are nice and juicy and plump)
1/4 cup chopped white onion
1/2 cup water
1 teaspoon apple cider vinegar
1/4 cup fresh lemon juice
1 small clove fresh garlic, minced
2 teaspoons coconut sauce natural soy sauce alternative (or tamari or Bragg’s liquid aminos)
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon paprika
1. Place all the ingredient in a high powdered blender. The bullet works fine. Blend until it forms a creamy sauce. Transfer to a container. We like to use abeego sheets to cover our bowls.
2. Place into the refrigerator until you want to use.
3. If the sauce separates, just use a spoon to stir together.
4. If you want this to be a more runny sauce that you can use to spoon over something rather than for a dipping sauce, just add a little extra water.
5. This is a versatile sauce and you can serve it as a dip that goes great with crackers or fruits.
6. It also can be used as a dressing on a salad or a topping when cooking savory dishes.
7. Very easy and versatile and a wonderful alternative from a cheese-based dip for those that don’t consume dairy products.
ENJOY!
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