Creamy Smoked Almond Vegan Pesto Dip

This recipe for almond vegan pesto dip is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Erin Powell. For that creamy touch, she uses dairy-free Greek-Style Coconut Milk Yogurt from So Delicious.

Smoked almonds add depth of flavor to this vegan pesto dip. Rich dairy-free yogurt provides a creamy, dippable consistency and a nice little dose of probiotics.

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Smoked Almond Vegan Pesto Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

Creamy Smoked Almond Vegan Pesto Dip

 

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Prep time

15 mins

Total time

15 mins

 

Author: Erin Powell

Recipe type: Appetiser

Serves: 1 ¾ cups

Ingredients

• 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

Instructions

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.

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