So as some of you may know, I have been having more challenges with meals. There are newer variations to dishes that I need to do to help my husband. There are some foods that I can have, that he should limit. Since we are both dairy free, I would normally make my cashew cream cheese for lasagna. Cashews are one of the foods that he should limit to once a week. Well cashew milk is now limited as well, so I’ve been making almond milk. When making almond milk, I decided to try my hand at almond cream “cheese”. It’s the same concept as the cashew cream cheese. It works quite well. It’s not quite as creamy as the cashew, only because of the bits of almond skin. If you were to peel your almonds, you’d be fine.
Hope you enjoy this delicious dip as much as we do!
Almond Cream “Cheese”(Gluten Free/ Dairy Free/ Vegan/ Paleo)
2 c. raw almonds (soaked in water overnight)
1/2-3/4 c. water
1 Tbsp. 3 onion spice mix
1/4 c. raw apple cider vinegar
1/4 tsp. sea salt
Drain almonds. Place all the ingredients into a high powered blender and pulse until smooth. Scrape down the sides as needed. Start with 1/2 c. water and add extra as needed.
Store in the fridge in a covered container for up to 5 days. Freezes well.