4 Servings
1 Cup, whole Almonds
1/2 Fruit without seeds Lemons
1/2 Cup Water
1 Tsp Turmeric
3 Tbsp Olive Oil
1 Cloves, minced Garlic
4 Stalks, large (11 inches long) Celery
1 Tsp Salt
1/2 Tsp Coconut Oil
Soak raw almonds overnight and remove skins.
Blend all ingredients until creamy and thick.
Transfer your mixture into a strainer with 3 layers of cheese cloth lining it and place over a bowl.
Refrigerate overnight, then unwrap and put in a dish greased with coconut oil.
Bake for 40 minutes at 350F.
Enjoy warm or cooled.
Serve with celery sticks or your favorite crackers.
