Valya's Spicy Almond Cheese

From 12 Steps to Raw Foods* by Victoria Boutenko Serves 4


  • 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!

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