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.
2 cup macadamia nuts, soaked 8 hours and drained
2 cup filtered water with 2 Tbsp lemon juice
1 teaspoon sea salt
2 sundried tomatoes
1 lemon, juiced
1 cup pine nuts, soaked 8 hours and drained
2 jalapeno or other hotchili
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.