About the Recipe
Nutty Almond Cream is a smooth, protein-rich dip or spread that’s excellent on warm bread, in wraps, or as a zesty dip for vegetables.
Ingredients
1 cup raw almonds, soaked (see below)
1 cup soy yogurt (unsweetened, plain)
2–3 tbsp lemon juice (about 1 medium lemon)
½ to 1 tsp of salt according to taste
Preparation
Step 1 - Soak the Almonds
Place almonds in a bowl and cover with cold water. Soak overnight (8–12 hours) for best creaminess. For a quicker version, soak in hot water for at least 15-20 minutes. Drain and rinse.
(Optional: Slip off the almond skins after soaking for a smoother, lighter-colored cream.)
Step 2 - Blend
In a high-speed blender or food processor, combine almonds, soy yogurt, lemon juice, and salt.
Step 3 - Adjust Texture
Blend until creamy, scraping down the sides as needed. Add a splash of water if it’s too thick.
Step 4 - Taste & Adjust
Add more lemon juice for brightness or salt to deepen flavor.
Step 5 - Serve or Store
Spoon into a serving bowl and enjoy as a dip, spread, or sauce base.
Keeps in the fridge, in a sealed container, for up to 5 days.
Option: add 1-2 tbsp of nutritional yeast for a “cheesy” flavour.