Cream Cheese

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Cream Cheese
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A savory and dill-ightful cream cheese!
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  1. Soak almonds overnight in 2 cups of water.
  2. Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
  3. To a food processor or a high powered blender add the soaked and skinned almonds, tofu, lemon juice, nutritional yeast, coconut oil, 1 teaspoon of the sea salt and the dried dill. Process until completely smooth. You will get a smoother result in a high powered blender than you will in a food processor.
  4. Taste, and add more salt to taste then blend again.
  5. Spoon out into a container. It can be eaten right away but is best if refrigerated for at last 1 hour so it firms up a little.
  6. Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)

If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!

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