Make this ahead of time and keep in the fridge- will last about 3-4 days. Use on pancakes, toast, crackers. Or you can add fresh herbs to make a dip for veggie crudite. Swap oil for olive oil and add garlic when blending for savory dip.
Almond Cream Cheese
Phase 3
1/4 cup is a healthy far serving
2 cups blanched peeled almonds
1/4 cup grapeseed oil
1 1/2 tsp sea salt
1/2 cup lemon juice
1/4 to 1/3 cup spring water
Soak the almonds overnight in spring water that covers the almonds by 1-2 inches.
Drain the almonds and rinse under cold water
1/4 cup grapeseed oil
1 1/2 tsp sea salt
1/2 cup lemon juice
1/4 to 1/3 cup spring water
Soak the almonds overnight in spring water that covers the almonds by 1-2 inches.
Drain the almonds and rinse under cold water
Add to blender or food processor along with oil, salt, lemon juice. Blend, adding water 2 tablespoons at a time to get to the consistency you want. Scrape down sides as needed.Taste and add more lemon juice or salt if needed.
Pour into a container with a tight lid. Cover and place in fridge overnight for best flavor. It will firm up a bit when chilled.
If you want a firmer cheese that crumbles, place into a oiled baking dish and bake at 300F for 30 minutes. Cool then chill overnight.
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