2 Reviews

I thought this was wonderful. I used my seed/nut grinder to grind the almonds...measuring the amounts w/ eyeballs and to taste...and enlisted some google aid for almond ounces {{used about twenty...but there are no nut police per se ;) ;) }} I was generous w/ the drops and def. used x-tra garlic{{...I like it vampy :) }}- left the garlic buried in the spread to infuse flavor...lovely on warm whole grain bread...a fabu twist on a nut butter...great 'cause I am off dairy yet crave some creaminess at times (comfort food !!! )...Thanks for the recipe share! YUMMINESS :)

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free-free March 30, 2009

This is awesome! Its such a yummy spread! Loved the grainy texture and garlicky taste. YUM! I like spreads more than dips, so I left it more of a pasty consistency.
I ground my almonds by hand, so thats why my spread turned out more chunky, but I liked the texture a lot. Since almonds have a lot of fat themselves I only used half of the oil and water for the rest. That worked out well.
Oh and I left out the lemon juice due to an allergy.
THANK YOU SO MUCH for sharing a wonderful recipe with us, Jubes. Ill make it again.
Made and reviewed for the Aussie/NZ Recipe Swap #57 October 2011.

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Lalaloula October 06, 2011
Vegan 'cheese' Spread