Creamy Vegan Almond Dip (8 Ingredients)
This Creamy Vegan Almond Dip is delicious, dairy-free, and made with just 8 simple ingredients, making it an easy and healthy addition to your snack or appetizer spread. Perfect for dipping fresh veggies or spreading on crackers, this creamy almond dip is packed with flavor and ready in minutes.
Servings: 8 servings
Calories: 162kcal
Equipment
- 1 high speed blender
Ingredients
- 1 cup raw almonds, soaked and drained
- 6 tablespoons veggie stock (more as needed)
- ¼ cup nutritional yeast
- 3 tablespoons extra virgin olive oil
- 2 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, peeled
- 1 tablespoon shallot, peeled (half of a small shallot or so)
Instructions
- Make sure the almonds have been soaked in filtered water. I recommend soaking them overnight and in the fridge. Otherwise, 10 hours will work, or place them in hot water for about 2 hours. Do not skip this step.
- Drain the almonds and then add all of the ingredients to a blender. Blend for 1-2 minutes, stopping and scraping down the sides a few times. I also like to use my tamper to help the thick ingredients blend up better. Note: Add additional veggie stock 1 tablespoon at a time if the dip is too thick.
- Transfer to a small dip bowl, place plastic wrap over top, and chill in the fridge for about 1-2 hours before serving.
Notes
You can replace coconut aminos with soy sauce if needed however, I recommend using coconut aminos for the natural sweetness.
Make sure you have soaked your almonds.
I recommend using a high-speed blender over a food processor for a creamier dip.
Nutrition
Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 130mg | Potassium: 168mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg
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