Green Chiles And Almond Cream

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Green Chiles And Almond Cream

 

1/2 cup raw almonds

1 tablespoon nutritional yeast flakes

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon powdered kelp

1/4 teaspoon salt

1/2 cup safflower oil

1/4 cup water

1 tablespoon apple cider vinegar

1 teaspoon lemon juice or lime juice

1 4 oz. can diced green chiles

2 tablespoons 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 to 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 to 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.

Yields 1 1/2 cups.