Dilled Almond Spread
Protein- and calcium-rich almonds are the base of this savory, versatile spread. Miso paste does more than just add a welcome umami flavor as it's also a good source of enzymes which help to enhance digestion.
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Do you want to make your own almond milk? Check out our basic recipe here.
- 1 cup raw unsalted almonds, soaked in water for 8 hours overnight, drained
- 2 tbsp yellow miso paste
- 2 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/8 tsp sea salt
- 1/2 cup plain unsweetened almond milk, or as needed
- 1/2 cup packed minced fresh dill, divided
1. Rinse almonds and add to a food processor. Process for several minutes, stopping to scrape down sides of machine as needed to make a fine meal. Add miso, vinegar, yeast, garlic powder and salt. Process until fully incorporated.
2. To processor, add ½ cup milk and 6 tbsp dill. Process for about 2 minutes longer, or until mixture is smooth (about the texture of ricotta), adding 1 to 2 tbsp additional milk if needed to reach desired consistency. Transfer to a bowl and top with remaining 2 tbsp dill. Will keep up to 5 days in the refrigerator.
- Serving Size 2 tbsp
- Calories 78
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 153 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g