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Almond Sage Cranberry Dip – Sharon Palmer, The Plant Powered Dietitian


I like making a great plant-based dip or “cream” to function a facet condiment for savory dishes, like veggie “meat” balls, veggie-burgers, nut loaf, lentil patties, veggie platters, and crackers. And nuts, equivalent to almonds, make a extremely nice, plant-based basis for creamy dips and sauces. This Almond Sage Cranberry Dip is vegan and gluten-free, so it really works nicely for anybody consuming at your dinner desk. Even the omnivores will like it, because it’s so creamy and scrumptious. I at all times have recent sage rising in my California backyard—an herb that thrives yr spherical in my Mediterranean local weather. The flavour mixture of sage and cranberries make this recipe notably good for the autumn, winter, and vacation season.

Better of all, you may make this Almond Sage Cranberry Dip in mere minutes. All it’s a must to do is ensure you soak the almonds (which softens them up) a few hours upfront, after which simply throw them right into a blender or meals processor with a number of extra substances, press the button, and you’ll have this fabulous crema, able to get pleasure from. With solely 7 substances (not together with pantry staples), this will probably be your go-to plant-based dip or cream recipe. You can too swap out the sage and cranberries for one more taste profile, equivalent to basil and sun-dried tomatoes, or cilantro and jalapeños. The sky is the restrict! It additionally retains nicely within the fridge for every week.

Listed below are the substances you’ll want for this recipe.

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Description

With solely 7 substances (not together with pantry staples), this Almond Sage Cranberry Dip will probably be your go-to plant-based dip or cream recipe.



  1. Soak almonds in water for 1 hour (or in a single day).
  2. Drain water and place soaked almonds within the container of a small blender or meals processor.
  3. Add 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, floor sage, and dietary yeast, and course of to make a thick, creamy dip. If too thick, could add further plant-based milk as wanted to create easy creamy texture.
  4. Switch cream to a dish and stir in recent sage, cranberries, and salt if desired. Could garnish with further freshly floor black pepper and recent sage, if desired. Makes 8 servings (about 2 ½ tablespoons every).

  • Prep Time: 5 minutes
  • Class: Dip
  • Delicacies: American

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 87
  • Sugar: 4 g
  • Sodium: 6 mg
  • Fats: 6 g
  • Saturated Fats: 1 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 3 g

For extra spreads and dips recipes, take a look at the next: 

Roasted Butternut Squash Hummus with Sage
Cilantro Avocado Hummus
Simple Basic Muhammara
Olive Solar-Dried Tomato Hummus
Zucchini Pate
Cranberry Relish with Walnuts
Solar-Dried Tomatoes Cashew Cheese

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