I’m usually not one to eat vegan. My family is all about dairy, eggs and meat, but this recipe is not about trying to eat vegan; it just happens to be so. And for all you vegan-eaters out there, this really will be the perfect replacement to any dairy spread or dip you have been craving. Even for those of us who do eat dairy, this recipe is the perfect change to the creamy dip alternative. Don’t get me wrong, I love feta (and cheese for that matter) and use it often, but with this recipe, I don’t miss the cheese at all. It is light and tangy, salty and nutty; all the things you want when you are looking for something to snack on.
This recipe will make about 1 cup of dip, so feel free to splurge. It is the kind of thing you want to make at the beginning of the week so you have stocked in your fridge when you feel a hunger pang mid-morning or afternoon. Add it as a spread to your sandwiches for the protein addition you were missing. Enjoy with some homemade veggie chips or freshly sliced cucumber and carrots. Be creative; I bet it would go great on salads as well. Enjoy!
What You’ll Need:
- 1 1/3 c. organic raw almonds*
- 1/2 lemon, juiced (about 1/4 cup)
- 1/4 cup extra virgin olive oil
- 1/3-1/2 c. water, depending on how thick or watery you want it
- 2 garlic cloves, peeled
- 1/2 tsp sea salt
What to Do:
- Add everything to a blender or food processor and blend until finely chopped. That’s it!
*Be sure you buy organic raw almonds, as other “raw almonds” are sold saying they are “raw” when in fact they are pasteurized with racing fuel. Your health is worth the price. Read more on this disturbing, but very enlightening fact, here.
Makes 1 1/2 cups of dip