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.