Bring a small pot of water to a simmer and add raw almonds. Boil for 5-6 minutes. Then drain and cool. Peel almonds and weigh out four ounces - about one cup.
In a high powered blender, add water and almonds and blend on high until well combined and smooth. Then add nutritional yeast, lemon juice, soy, garlic chipotle peppers, and salt. Blend until a smooth consisency.
With blender running on medium speed, drizzle in oil. Taste dip and adjust to your liking.
Transfer dip to a container and chill for at least an hour or longer. It will firm up as it cools.
Serve dip with chips, veggies, or spread it on sandwiches!
Notes
Store leftover dip in the fridge. It will stay good for at least a week and probably two.