Makes about 1 cup
Ingredients:
1 cup almonds, soaked for at least 2 hours
1/2 cup chopped raw carrot
1 tablespoon apple cider vinegar
1 tablespoon nama shoyu (soy sauce)
1 tablespoon olive oil
4-6 tablespoons filtered water
1/2 teaspoon fresh rosemary, minced
1/4 teaspoon fresh thyme
1/4 cup fresh cilantro, minced
Directions:
1. Place rinsed almonds, carrot, vinegar, soy sauce, and olive oil in a food processor. Process on high speed, adding water slowly through the top. Stop occasionally to scrape down the sides until a smooth (but not too watery) consistency has been reached, approximately 2 minutes.
2. Add the rosemary, thyme, and cilantro and continue to blend on high for 20 seconds more.
3. Store in the refrigerator for a couple of hours so the flavors come alive.
4. Serve with veggies, crackers, or a salad.