I love making a good plant-based dip or “cream” to serve as a side condiment for savory dishes, like veggie “meat” balls, veggie-burgers, nut loaf, lentil patties, veggie platters, and crackers. And nuts, such as almonds, make a really great, plant-based foundation for creamy dips and sauces. This Almond Sage Cranberry Dip is vegan and gluten-free, so it works well for anyone eating at your dinner table. Even the omnivores will love it, as it’s so creamy and delicious.

I always have fresh sage growing in my California garden—an herb that thrives year round in my Mediterranean climate. The flavor combination of sage and cranberries make this recipe particularly good for the fall, winter, and holiday season.

Best of all, you can make this Almond Sage Cranberry Dip in mere minutes. All you have to do is make sure you soak the almonds (which softens them up) a couple of hours in advance, and then just throw them into a blender or food processor with a few more ingredients, press the button, and you will have this fabulous crema, ready to enjoy. With only 7 ingredients (not including pantry staples), this will be your go-to plant-based dip or cream recipe.

You can also swap out the sage and cranberries for another flavor profile, such as basil and sun-dried tomatoes, or cilantro and jalapeños. The sky is the limit! It also keeps well in the refrigerator for a week.

Almond Sage Cranberry Dip

(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 5 minutes (with 2 hours for chill time)
• Yield: 8 servings
• Diet: Vegan

Description

With only 7 ingredients (not including pantry staples), this Almond Sage Cranberry Dip will be your go-to plant-based dip or cream recipe.

Ingredients

• 1 cup peeled, slivered almonds
• 5–8 tablespoons plain, unsweetened plant milk (i.e. soy, almond)
• 1 lemon, juiced
• 1 clove garlic
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon ground sage
• 1 tablespoon nutritional yeast
• Sea salt (to taste, optional)
• 1 tablespoon fresh, chopped sage leaves
• ¼ cup dried cranberries

Instructions

1. Soak almonds in water for 1 hour (or overnight).
2. Drain water and place soaked almonds in the container of a small blender or food processor.
3. Add 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, ground sage, and nutritional yeast, and process to make a thick, creamy dip.

   If too thick, may add additional plant-based milk as needed to create smooth creamy texture.

4. Transfer cream to a dish and stir in fresh sage, cranberries, and salt if desired. May garnish with additional freshly ground black pepper and fresh sage, if desired. Makes 8 servings (about 2 ½ tablespoons each).

• Prep Time: 5 minutes
• Category: Dip
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 87
• Sugar: 4 g
• Sodium: 6 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 3 g

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For more spreads and dips recipes, check out the following:

Roasted Butternut Squash Hummus with Sage
Cilantro Avocado Hummus
Easy Classic Muhammara
Olive Sun-Dried Tomato Hummus
Zucchini Pate
Cranberry Relish with Walnuts
Sun-Dried Tomatoes Cashew Cheese

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