Ingredients
Directions
Blanch the almonds: Fill a small stovetop pot with water and bring to a boil.
Add the almonds for 60 seconds only, then strain and run them under cold water.
With clean hands, pinch the almonds to remove the skins (compost or discard).
Add the almonds, nutritional yeast, lemon juice, garlic powder, optional salt, and water to a high-speed blender or food processor (but a blender is best if you like it extra creamy).
Blend until smooth.
Taste for additional ingredients of choice like nutritional yeast, lemon, or garlic powder.
Chef's Notes
Substitutions
Substitute almonds with drained firm or extra-firm organic tofu.
Substitute lemon juice with apple cider vinegar.
Shortcut
Start with blanched slivered almonds to skip steps 1–3!
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Blanch the almonds: Fill a small stovetop pot with water and bring to a boil.
Add the almonds for 60 seconds only, then strain and run them under cold water.
With clean hands, pinch the almonds to remove the skins (compost or discard).
Add the almonds, nutritional yeast, lemon juice, garlic powder, optional salt, and water to a high-speed blender or food processor (but a blender is best if you like it extra creamy).
Blend until smooth.
Taste for additional ingredients of choice like nutritional yeast, lemon, or garlic powder.
