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Almond Sage Cranberry Crema (Vegan, Gluten-Free)

Sharon Palmer

I love making a good plant-based dip or “cream” to serve as a side condiment for savory dishes, like   veggie “meat” balls, veggie-burgers, nut loaf, lentil patties,   veggie platters, and crackers. And nuts, such as almonds, make a really great, plant-based foundation for creamy dips and sauces. This Almond Sage Cranberry Crema is vegan and gluten-free, so it works well for anyone eating at your dinner table. Even the omnivores will love it, as it’s so creamy and delicious. I always have fresh sage growing in my California garden—an herb that thrives year round in my Mediterranean climate. The flavor combination of sage and cranberries make this recipe particularly good for the fall, winter, and holiday season.

Best of all, you can make it up in mere minutes. All you have to do is make sure you soak the almonds (which softens them up) a couple of hours in advance, and then just throw them into a blender or food processor with a few more ingredients, press the button, and you will have this fabulous crema, ready to enjoy. With only 7 ingredients (not including pantry staples), this will be your go-to plant-based dip or cream recipe. You can also swap out the sage and cranberries for another flavor profile, such as basil and sun-dried tomatoes, or cilantro and jalapeños. The sky is the limit! It also keeps well in the refrigerator for a week.

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Almond Sage Cranberry Crema (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup peeled, slivered almonds
  • 1/3 cup plain, unsweetened plant-based milk (i.e., soy, almond)
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground sage
  • Sea salt (to taste, optional)
  • 1 tablespoon fresh, chopped sage leaves
  • ¼ cup dried cranberries

Instructions

  1. Soak almonds in water for 2 hours (or overnight).
  2. Drain water, discard, and place soaked almonds in the container of a blender or food processor.
  3. Add plant-based milk, lemon juice, garlic, black pepper, and ground sage and process to make a thick, creamy dip.
  4. Transfer crema to a dish and stir in fresh sage, cranberries, and salt if desired. May garnish with additional freshly ground black pepper and fresh sage.
  5. Makes 1 ¼ cups (about 8 2-1/2 tablespoon servings).

Nutrition

  • Serving Size: 1 serving
  • Calories: 87
  • Sugar: 4 g
  • Sodium: 6 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: cranberry, crema, almond

Try this recipe with these dishes:

Golden Beet Veggie Balls
Greek Veggie Balls
Sweet and Spicy Sorghum and Sweet Potato Burgers
Edamame Ancient Grain Veggie Burgers

Serve Almond Sage Cranberry Crema with these Golden Beet Veggie Balls!

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