This recipe is asked for time and time again by friends, neighbors and food lovers who sit at my table. It is a versatile sauce for a Waldorf salad, arugula salad, dessert topping or dip.

Almond “Sour Cream”

Serving Size: 1 cup

1 cup almonds, soaked

¼ cup freshly squeezed lemon juice 

1–2 T apple cider vinegar 

Sea salt to taste 

Cayenne or a sliver of jalapeño or habanero pepper (my favorite), add up to ½ cup of water as you blend to desired consistency. The less water you use will create a thick dipping sauce, and the more water you use, a dressing. 

Place all ingredients in the blender and blend until well emulsified.