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Rawesome Nut Dip

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< 1 min read
Summary

Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and bread. Whichever way you choose to enjoy it, you’ll be packing plenty of plant-based protein, fiber, vitamins, and minerals with each and every bite.

Yields1 ServingPrep Time10 minsTotal Time10 mins

Ingredients

 ½ cup raw almonds
 ½ cup raw pistachios
 ½ cup raw walnuts
 ½ cup red bell pepper (or orange, chopped)
 3 tbsp lemon juice (preferably freshly squeezed)
 1 small garlic clove (sliced)
 ½ tsp salt (optional)
 ground black pepper (optional, to taste)
 4 tbsp water (+2 Tbsp as needed)
 ½ cup basil leaves (fresh — do not substitute dried, can reduce amount of fresh herb as needed)
 1 tbsp thyme leaves (fresh — can substitute another fresh herb or omit, +½ Tbsp as desired)
 2 tbsp nutritional yeast (optional, see Chef’s Note, +2 Tbsp as desired)

Directions

1

In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp).

2

Purée until fairly smooth, scraping down the sides of the bowl several times.

3

Add basil and thyme, and purée again until well combined and to desired smoothness.

4

Taste, and add more seasoning if desired, and extra water to thin if desired.

Chef's Notes

Yield
Makes 1 cup

Nuts
You can change the proportions of nuts in this recipe or substitute other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.

Nutritional Yeast
This dip has a slight, natural “cheesy” taste even without the nutritional yeast. If you’d like to increase the cheesy notes, you can add a few teaspoons of nooch.

Serving Suggestions
As a spread for sandwiches, much like how you’d use a nut cheese or hummus.

As a ‘filling’ for baked pasta dishes, layering into lasagna or using in pasta shells.

On baked potatoes or sweet potatoes. Either top baked spuds with the raw dip, or double-bake potatoes after adding some of the dip.

Mix into a cooked grain topped with mixed greens and other vegetables for a hearty salad bowl.

Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

 ½ cup raw almonds
 ½ cup raw pistachios
 ½ cup raw walnuts
 ½ cup red bell pepper (or orange, chopped)
 3 tbsp lemon juice (preferably freshly squeezed)
 1 small garlic clove (sliced)
 ½ tsp salt (optional)
 ground black pepper (optional, to taste)
 4 tbsp water (+2 Tbsp as needed)
 ½ cup basil leaves (fresh — do not substitute dried, can reduce amount of fresh herb as needed)
 1 tbsp thyme leaves (fresh — can substitute another fresh herb or omit, +½ Tbsp as desired)
 2 tbsp nutritional yeast (optional, see Chef’s Note, +2 Tbsp as desired)

Directions

1

In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp).

2

Purée until fairly smooth, scraping down the sides of the bowl several times.

3

Add basil and thyme, and purée again until well combined and to desired smoothness.

4

Taste, and add more seasoning if desired, and extra water to thin if desired.

Rawesome Nut Dip