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.