Japanese-Style Edamame Dip

inspired by healthy green kitchen

• 1 shallot
• 1 handful of fresh basil
• 1 bunch of fresh spinach
• 2 cloves garlic
• 1 small piece of fresh ginger 
• 2 tbsp nutritional yeast (optional)
• 1/2 tbsp sesame oil (optional, but HIGHLY recommended for flavour)
• juice of 1 lime
• 1/2 package frozen shelled edamame (thawed and boiled for about 2-3 minutes in salted water, not too long cause you want to retain that bright colour!)
• 1/3 cup silken tofu (or plain yogurt)
• 1/3 cup unsweetened soymilk (almond, cows, etc. would all work)
• 1 tbsp light miso paste OR 1.5 tbsp soy sauce
• 1-2 tsp siracha (to taste)

Pulse shallot, basil, spinach, garlic, ginger, oil, lime juice and nutritional yeast if using (its delicious, i swear – but optional) in a food processor until well chopped and combined. Should kind of resemble pesto.

Then add in edamame and pulse a few times to soften and break up the beans. Finally add in the rest of the ingredients and blend on high until smooth, adding more liquid as needed.

Bring to a bbq in a cute dish topped with fresh basil. Serve with sesame rice crackers, tortillas, marys crackers. Also makes a great protein source for all them vegans & veggiefolk. Or it can also be used as a burger or sandwich spread as an alternative to pesto or hummus.