Thursday, February 22, 2024

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

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I like creating a excellent 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, corresponding to almonds, make a truly nice, plant-based basis for creamy dips and sauces. This Almond Sage Cranberry Dip is vegan and gluten-free, so it really works neatly for somebody consuming at your dinner desk. Even the omnivores will like it, because it’s so creamy and scrumptious. I at all times have contemporary sage rising in my California lawn—an herb that flourishes yr spherical in my Mediterranean local weather. The flavour mixture of sage and cranberries make this recipe in particular excellent for the autumn, iciness, and vacation season.

Very best of all, you’ll make this Almond Sage Cranberry Dip in mere mins. All it’s important to do is remember to 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 couple of extra elements, press the button, and you are going to have this fabulous crema, in a position to revel in. With simplest 7 elements (now not together with pantry staples), this shall be your go-to plant-based dip or cream recipe. You’ll be able to additionally change out the sage and cranberries for some other taste profile, corresponding to basil and sun-dried tomatoes, or cilantro and jalapeños. The sky’s the prohibit! It additionally assists in keeping neatly within the fridge for every week.

Listed here are the elements you’ll want for this recipe.

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Description

With simplest 7 elements (now not together with pantry staples), this Almond Sage Cranberry Dip shall 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 position soaked almonds within the container of a small blender or meals processor.
  3. Upload 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, flooring sage, and dietary yeast, and procedure to make a thick, creamy dip. If too thick, might upload further plant-based milk as had to create clean creamy texture.
  4. Switch cream to a dish and stir in contemporary sage, cranberries, and salt if desired. Might garnish with further freshly flooring black pepper and contemporary sage, if desired. Makes 8 servings (about 2 ½ tablespoons every).

  • Prep Time: 5 mins
  • 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 Vintage Muhammara
Olive Solar-Dried Tomato Hummus
Zucchini Pate
Cranberry Relish with Walnuts
Solar-Dried Tomatoes Cashew Cheese

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