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NON DAIRY CREAM CHEESE

1 c. whole or slivered blanched almonds
2 T. Emes Unflavored Gelatin*
1 1/2 c. boiling water
1-1/4 t. salt, to taste
1 T. plus 1 t. lemon juice, to taste

• Place almonds, gelatin, and 1 c. boiling water in blender.
• Cover and let stand several minutes to soften almonds.
• Whiz at low speed, then increase to high speed for 2-3 minutes, until mixture becomes very thick and blender slows down.
• Continue blending at high speed, while slowly adding 1/4 c. boiling water as mixture continues to thicken.
• Scrape sides of blender and stir carefully with narrow rubber spatula as needed to keep mixture moving over blender blades.
• Slowly add remaining 1/4 c. boiling water with blender at high speed.
• When mixture is super smooth when rubbed between thumb and finger, add salt and lemon juice to taste, blending well.
• Chill in covered container.

This makes a light, creamy, delicious alternate to cream cheese. It is incredibly versatile as a spread, topping, filling or dressing to serve with fruit or veggies. This Cream Cheese can be frozen. Thaw and whiz again in blender until creamy.

*Emes Unflavored Gelatin is made from a vegetable source and is available at natural food stores.