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. 

Nutrition Information

  • 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

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