Ingredients

1.5 Cup Almonds (soaked over night)
1 Cup Water
2 Tablespoon Lemon Juice
1 Teaspoon Sea Salt
1 Tablespoon Olive Oil
1.5 Cup Chopped Vegetables
Carrots – cut in chunks
Celery – cut in chunks
Red Belle Pepper – cut in chunks
Onion
1 Large clove garic, sliced
Salt and pepper to taste

In the bowl of a food processor, grind the almonds, add water, lemon juice, olive oil, salt and pepper. Add vegetables and mix them together. (Add more lemon juice or water if necessary to achieve desired texture).

Stuff on tomatoes or put it on top of a half of romaine lettuce.

Store in refrigerator for up to 5 days.

Recipe courtesy: Om Garden

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