Cilantro Chile Almond Dip


Cilantro Chile Almond Dip

If you are looking for a tasty, flavorful, to spice up your sandwich or dip your veggies in, this  Cilantro Chile Almond Dip is a perfect option.  Add this to your recipe list and share this with your family and friends, and surely they will love this.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 10 minutes
Inactive Time 2 hours
Total Time 2 hours 20 minutes


  • 1 cup (150g) raw almonds, soaked in warm water for at least 1 hour and drained, water reserved
  • 1 cup (240ml) reserved soaking water
  • 1 cup (50g) roughly chopped fresh cilantro
  • ¼ cup (60g) canned diced green chiles
  • ¼ cup (60ml) lime juice
  • 2 tbsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 2 tbsp chopped yellow onion
  • 4 tsp nutritional yeast
  • 2 tsp chopped garlic
  • 1 tsp ground cumin
  • a few pinches of cayenne pepper
  • salt and black pepper to taste


  • 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.
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