Thursday, September 24, 2009

Almond Cream Cheese

This creamy spread works great to replace cream cheese in a variety of recipes. I particularly like to use it in twice-baked potatoes. You can also use it in the sandwich recipe which I will post soon.

Blend very smooth:
1/4 cup almonds
1 cup water
2 Tbsp. cornstarch
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. yeast flakes
1 1/2 Tbsp. olive oil

Cook and stir until thickened. Keep in the refrigerator.

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