1-1/4 cups Greek yogurt ( I used 2%) 10 almonds 1/4 cup chickpeas, drained and rinsed 1/4 cup nutritional yeast
2 tablespoon lemon or lime juice 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon curry powder 1 tablespoon cumin 1 teaspoon basil 1 teaspoon greek spice 1 teaspoon paprika 1/2 teaspoon chili powder 1/4 medium red pepper, sliced sea salt and pepper
4 green onions, finely sliced 3 tablespoons fresh dill, chopped
Directions
In a blender/magic bullet, combine greek yogurt, almonds, nutritional yeast and chickpeas. Blend briefly until almonds and chickpeas are ground but still have some texture
add in everything else EXCEPT the onion and dill. Briefly blend again just until mixed.
move into a bowl and fold in onion and dill. Cover and refrigerate.
1/4 cup olive oil 1/4 cup almonds 1/3 cup water 1/4 cup chickpeas, drained and rinsed 1/4 cup nutritional yeast 2 1/2 tablespoons lemon juice 1 teaspoon mince garlic 1/4 teaspoon salt 3/4 teaspoon curry powder 1 teaspoon oregano 1/2 teaspoon cilantro 1 teaspoon sriracha sauce (optional) 1 teaspoon dill
Directions
In a blender/magic bullet, combine oil, almonds, water and chickpeas. Blend until smooth, but the almonds have still a little bit of presence.
Add the rest of the ingredients and blend to desired texture.
I really like this recipe rubbed into kale leaves, but it can be used as a general sauce for anything really. It has a cheesy flavour, and a little heat if you opted for the sriracha. I make 4 batches at once, because I can't get enough! This recipe can also be a great base - just add other spices/flavors as you want!
Side note: I wish I had a better name for this recipe.
