This vegan herb spread is zingy and delicious and is a great substitute for cream cheese!
1 1/4 cups whole, raw almonds soaked in chlorine free water in a bowl on the counter over night (this is the fermented part)
3 tbsps water
3 tbsps concentrated lemon juice
3 tbsps apple cider vinegar
3 tsps dried dill
a pinch of sea salt to taste
Blend everything in a food processor.
Add more water if necessary to blend smooth.
This is great as a dip for veggies or a spread on rice cakes. Use your imagination!