Almond Cream Cheese

I love making this home-made cream cheese/ricotta and enjoying it on toast, in salads or as a dip!

Ingredients:
- 1 + 3/4 cups blanched almonds, soaked for 30 mins in boiling water and drained
- 1/4 tsp salt
- 1 tsp dijon mustard
- 2 cloves of garlic, crushed
- juice of 1 lemon
- 1/4 cup nutritional yeast
- 1/2 cup water
- 1 tbsp olive oil

Method:
1. Blend all ingredients in a high-powered blender until smooth!
2. Serve immediately or store in an air-tight jar/container in the fridge for up to 4 days.