From 12 Steps to Raw Foods* by Victoria Boutenko
- 2 cups pulp from almond milk (pulp should be plain, not sweetened)*
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1/2 teaspoon of Celtic Sea Salt
- 1/4 cup fresh or dried dill weed
- 1/2 cup diced onions
- 1/2 cup diced red bell pepper
Mix the following ingredients in a bowl. Decorate with cherry tomatoes.
*Linda’s note: Do you remember me saying that when you make nut milk that isn’t sweetened, it lasts longer in the fridge (like 5 days vs. the 2-3 days sweetened.) I always like to sweeten it – it never lasts that long because we drink it. I like to make the sweetie truffles after making the nut milk but it’s good to have options. This is a very tasty recipe. Try it as you would a soft cheese. Put it on raw crackers or regular crackers for a little appetizer. Thin it out some and use it as a dip for crudite. Add it to sandwiches instead of using a condiment. Put a small dollop on a salad for added flavor. Enjoy!