1 cup raw almonds, soaked
2 celery stalks, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
3 tablespoons vegan mayo (I use soy-free veganaise)
1 teaspoon Dijon mustard
1/2-1 tablespoon fresh lemon juice, to taste
1/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
2. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper.
4. You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3 days.