We’re fortunate to have access to some pretty amazing food here at home office. From seasonally inspired dishes to alternative diet options, there’s a lot of talent in that kitchen whipping up our fuel everyday. Always delicious, and always fresh, it’s fun to see what new items pop up on the breakfast and lunch menus from time to time. My most recent favorite? This vegan queso dip.
I got to talking with one of our chefs, Tracy, at an event and mentioned how much I loved it, and she was kind enough to pass me the recipe! For a healthy twist on a classic dip, you guys have to try this out!
Vegan Queso Dip
1 cup raw almonds
1 cup water
1 tbs kosher salt
1 tsp turmeric
1 tbs cumin
½ tbs chili powder
1 tomato, roasted
1 small red onion, grilled (or sautéed if no grill)
1 jalapeño, roasted
(For a milder flavor, use 1/2 tsp chili powder and 1/2 of a jalapeno)
Soak almonds, turmeric, and salt in 1/2 cup of water overnight. Drain and rinse.
Put rinsed almonds, ½ cup water, and spices in a blender and puree until smooth. I gradually added in a little bit more water to create a smoother consistency.
Dice the tomato, onion, and jalapeno, and fold into the puree. Voila!
Serve with some tortilla chips or sliced up veggies. Enjoy!
More healthy recipes from the BLDG 25 Blog.