Makes: approx. 1 1/3 cups

Ingredients:

2 cups raw almonds

12 cups filtered water

1/2 cup lemon juice

6 tablespoons olive oil

1 garlic clove

2 teaspoons fine sea salt

2 tablespoons nutritional yeast

Preparation:

1.   Soak the almonds overnight in six cups of water.

2.  Drain off soaking liquid and rinse almonds thoroughly.

3.  Transfer soaked almonds to a Vitamix or other high-speed blender and add six cups water.

4.  Blend on high for 1 minute or until smooth.

5.  Line a container with a nut milk bag and strain almond liquid through and reserve for almond milk.  Transfer pulp to a food processor.

6.  Add lemon juice, olive oil, garlic, sea salt, and nutritional yeast and purée for 30 seconds.

7.  Layout a triple layer of cheesecloth and place cheese mixture in the middle.  Tie up tight and place in refrigerator for two to three hours until set.

8.  Enjoy with crackers, crumbled on salads, or spread in a raw wrap.[/vc_column_text][/vc_column][/vc_row]