Green Chiles and Almond Cream

 
1/2 cup raw almonds
1 T. nutritional yeast flakes
1/2 t. garlic powder
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. powdered kelp
1/4 t. salt
1/2 cup safflower oil
1/4 cup water
1 T. apple cider vinegar
1 t. lemon juice or lime juice
1 - 4 oz. can diced green chiles
2 T. freshly chopped cilantro
 

Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.

In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.

Yield: 1 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett