This refreshing dip from our friend Elia Wolberger at @FeedYourSister is packed with plant-based protein and perfect with crackers, crudité, or even on your favorite sandwich.
What You’ll Need
1 cup cilantro (about a handful)
1 tsp garlic, minced
1 4 to 6 oz container of plain non-dairy yogurt
1 lemon, juiced (approx. 2-3 tbsp)
2 tbsp olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp aleppo or red pepper (optional)
1/2 cup vegan cream cheese, herb or chive flavored
1 cup shelled edamame, boiled & chilled
What To Do
Blend all ingredients in food processor until they start to come together, about 3 minutes.
Scrape down the sides, then process again until very smooth, about 2 minutes more. Taste and adjust seasonings as needed. Makes about 2 cups.
Elia Wolberger is a personal chef and blogger based in New York City who loves sharing her joy of food with others. Follow her on Instagram @feedyoursister or her website, FeedYourSister.com for original recipes, meal prep ideas, and cooking tips, plus a few words of wisdom and fun travel pics.