Description
With only 7 ingredients (not including pantry staples), this Almond Sage Cranberry Dip will be your go-to plant-based dip or cream recipe.
Ingredients
Scale
- 1 cup peeled, slivered almonds
- 5-8 tablespoons plain, unsweetened plant milk (i.e. soy, almond)
- 1 lemon, juiced
- 1 clove garlic
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground sage
- 1 tablespoon nutritional yeast
- Sea salt (to taste, optional)
- 1 tablespoon fresh, chopped sage leaves
- ¼ cup dried cranberries
Instructions
- Soak almonds in water for 1 hour (or overnight).
- Drain water and place soaked almonds in the container of a small blender or food processor.
- Add 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, ground sage, and nutritional yeast, and process to make a thick, creamy dip. If too thick, may add additional plant-based milk as needed to create smooth creamy texture.
- Transfer cream to a dish and stir in fresh sage, cranberries, and salt if desired. May garnish with additional freshly ground black pepper and fresh sage, if desired. Makes 8 servings (about 2 ½ tablespoons each).
- Prep Time: 5 minutes
- Category: Dip
- Cuisine: American
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