Creamy Smoked Almond Vegan Pesto Dip
Prep time
Total time
Recipe type: Appetiser
Serves: 1 ¾ cups
  • ¼ cup smoked almonds
  • 2 ounces fresh basil
  • 1 tablespoon fresh garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1 ½ teaspoons fresh lemon zest
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 6-oz So Delicious Dairy Free Plain Greek Cultured Almond Milk
  1. Have a food processor ready, and a 4-cup serving bowl set aside for the finished dip.
  2. Pick all of the leaves from the basil, and roughly chop them. Process almonds and picked basil for 1 minute in the food processor.
  3. Add garlic, lemon juice, lemon zest, salt, and pepper. Process until smooth.
  4. Add the olive oil, and process until smooth.
  5. Pour the 2 containers cultured almond milk into the 4 cup bowl. Stir in ¼ cup of the almond pesto. Mix well, and adjust seasoning as desired.
  6. Serve with chips or fresh vegetables. Save the remainder of the pesto for a spread on bread, or toss with pasta for an easy dinner.
Recipe by Go Dairy Free at