Almond Sage Cranberry Dip – Sharon Palmer, The Plant Powered Dietitian

I like making a superb plant-based dip or “cream” to function a facet condiment for savory dishes, like veggie “meat” balls, veggie-burgers, nut loaf, lentil patties, veggie platters, and crackers. And nuts, resembling almonds, make a very nice, plant-based basis for creamy dips and sauces. This Almond Sage Cranberry Dip is vegan and gluten-free, so it really works effectively for anybody consuming at your dinner desk. Even the omnivores will adore it, because it’s so creamy and scrumptious. I at all times have contemporary sage rising in my California backyard—an herb that thrives yr spherical in my Mediterranean local weather. The flavour mixture of sage and cranberries make this recipe significantly good for the autumn, winter, and vacation season.

Better of all, you can also make this Almond Sage Cranberry Dip in mere minutes. All you need to do is ensure you soak the almonds (which softens them up) a few hours prematurely, after which simply throw them right into a blender or meals processor with just a few extra substances, press the button, and you should have this fabulous crema, able to take pleasure in. With solely 7 substances (not together with pantry staples), this will probably be your go-to plant-based dip or cream recipe. You too can swap out the sage and cranberries for one more taste profile, resembling basil and sun-dried tomatoes, or cilantro and jalapeños. The sky is the restrict! It additionally retains effectively within the fridge for every week.

Listed below are the substances you’ll want for this recipe.


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With solely 7 substances (not together with pantry staples), this Almond Sage Cranberry Dip will probably be your go-to plant-based dip or cream recipe.

  1. Soak almonds in water for 1 hour (or in a single day).
  2. Drain water and place soaked almonds within the container of a small blender or meals processor.
  3. Add 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, floor sage, and dietary yeast, and course of to make a thick, creamy dip. If too thick, could add extra plant-based milk as wanted to create clean creamy texture.
  4. Switch cream to a dish and stir in contemporary sage, cranberries, and salt if desired. Might garnish with extra freshly floor black pepper and contemporary sage, if desired. Makes 8 servings (about 2 ½ tablespoons every).

  • Prep Time: 5 minutes
  • Class: Dip
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 87
  • Sugar: 4 g
  • Sodium: 6 mg
  • Fats: 6 g
  • Saturated Fats: 1 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 3 g

For extra spreads and dips recipes, try the next: 

Roasted Butternut Squash Hummus with Sage
Cilantro Avocado Hummus
Straightforward Traditional Muhammara
Olive Solar-Dried Tomato Hummus
Zucchini Pate
Cranberry Relish with Walnuts
Solar-Dried Tomatoes Cashew Cheese

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