Bright with fresh garlic and lemon juice, this delicious blend of flavours and textures make a wonderful dairy-free alternative and is perfect in any lasagna, and especially excellent in stuffed pasta shells or this White Winter Lasagna!
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| Prep Time | 5 minutes |
| Servings |
cups
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Ingredients
- 2 cups raw almonds
- 3 Tablespoons fresh lemon juice
- 3 cloves fresh garlic, minced
- 1/3 cup nutritional yeast
- 1/2 teaspoon salt
- 3/4 cup filtered water
Ingredients
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Rate this recipe!
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Instructions
- In a large measuring cup or bowl, soak the almonds overnight. I like to do twice what I need and then freeze half for next time!
- Drain and rinse the almonds. If the almonds still have the brown skins, just squeeze them off before using. Put them in a blender or food processor with the remainder of the ingredients.
- Process by pulsing until the cheeze has the desired texture. You might want to leave it a little rough; it is great in lasagna that way! More pulsing will make a smoother product.
- This will keep in the fridge for at least five days. Enjoy!
Recipe Notes
So simple, so useful, and so delicious! Try it in this White Winter Lasagna.
