2 cup macadamia nuts, soaked 8 hours and drained
2 cup filtered water with 2 Tbsp lemon juice
1 teaspoon sea salt
1 teaspoon tumeric
2 sundried tomatoes
1 lemon, juiced
1 cup pine nuts, soaked 8 hours and drained
2 jalapeno or other hot chili
1 cup nutritional yeast
1. Place macadamia nuts, filtered water, salt, turmeric, sun-dried tomatoes and lemon juice in blender. Blend until smooth.
2. Add pine nuts and jalapenoes and blend again until smooth. Enjoy!
Redbird's ThoughtsBy redbird
This is a favorite recipe of ours. Creamy and spicy. Works well on wraps, burritoes or, yes yes yes! as a dip. You can make it spicier if you so choose. I have also used cashews in place of the macadamias or the pinenuts. This recipe is a takoff on one by Jackie Graff from Sprout Raw Foods. I usually omit the lemon juice that is with the water.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note