Miso Lemon Almond Spread

I've had some requests for this one so I thought I would go ahead and post it today. I ferment this spread which gives it a more tangy/cheesy taste. I think it tastes best that way. However, you could skip the fermenting part if you are in a hurry. Its very versatile, you could add any spices, more lemen, orange zest, or chopped fresh herbs like chives, cilantro or basil.

This will be one of the recipes I provide in the upcoming Autumn Cleanse that I co-teach with Nutritionist Andrea Nakayama of ReplenishPDX. If you are craving the opportunity to sink back into your body, slow down, and enjoy a week of easy and nourishing food for your mind body and spirit then please join us! We are excited to offer people the option of attending locally or participating in an one of our teleseminars. Class Dates: November 12th (on-line) & November 13th (live in SE PDX) Group Cleanse Start Date: Monday, November 15th. Please click here for more information or to register.

ingredients:

2 cups almonds soaked overnight, strained and rinsed

3 tablespoons mellow white miso

1 garlic clove

2 tablespoons lemon juice

preparation:

Place all ingredients in a blender and blend until smooth. Add a little bit of water or more lemon to help blend if needed. You could also do this in a food processor. Place mixture in a jar or bowl and cover with a coffee filter and rubber band, or towel, and let sit on counter at room temperature for 8 hours or overnight until it starts to ferment and becomes bubbly or fluffy. Strain through a nut milk bag or cheese cloth squeezing out any excess liquid and place spread in a bowl adding optional fresh herbs or spices you might like. Store in an airtight container in the refrigerator for up to 4 days. This recipe uses the whole almond, with the skin, which creates a bit more of a pulpy texture. I love it the way it is. Alternatively you could blanch the almonds or remove the skins for a very smooth,white chevre type spread. Serve on sliced cucumbers or apples for a yummy snack.

Enjoy!