Vegan Chipotle Dip
Equipment
Ingredients
- ¾ cup water 150g
- ½ cup raw almonds 80g
- ¼ cup. olive oil or avocado oil 50g
- 2 cloves garlic
- ¼ cup onion 48.5g
- 1-2 chipotles in adobo sauce 30g
- juice from one large lemon
- 3 tbsp. nutritional yeast 20g, optional
- 2 tsp. coconut aminos 8g
- 1 tsp. apple cider vinegar 5g
- ½ tsp. kosher salt to taste 3g
- ½ tsp. cumin 1g
- ½ tsp. chili powder 2g
- ¼ tsp. paprika .5g
Instructions
- Soak almonds. Start by soaking your raw almonds overnight. This process softens them, making it easier to blend into a creamy consistency. However, you can skip this step and use them as it.
- Strain and rinse soaked almonds
- Add all ingredients to a food processor or high speed blender until the mixture is smooth and creamy.
- Adjust flavors and thickness until you reach desired consistency. Blend once more to combine.
- Transfer your Vegan Chipotle Dip to a clean, airtight container and refrigerate for at least an hour. Allowing the flavors to meld together enhances the taste significantly.
Nutrition
Serving: 50g | Calories: 118kcal | Carbohydrates: 4.3g | Protein: 3.2g | Fat: 10.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7g | Sodium: 154.5mg | Potassium: 89.3mg | Fiber: 1.9g | Sugar: 1.2g | Vitamin A: 13.7IU | Vitamin C: 2.7mg | Calcium: 31.6mg | Iron: 0.8mg