Smoky Sun-dried Tomato Almond Cheese Spread [gluten-free, dairy-free, vegan]

UPDATED 4-20-2020

2 cups almond flour (white)
1 T fresh lemon juice
1 clove of garlic
1-2 t liquid smoke
 4-6 leaves of fresh basil (1 t dried basil if you absolutely cannot get fresh)
1/8-1/4 t red chili flakes
1/2 t salt
1 cup water
1/4 cup sun-dried tomatoes
hemp seeds and a few more chili flakes to garnish, if desired

Soak sun-dried tomatoes in water for about 15 minutes. Drain well and set aside. In a high-speed blender (using the tamper or a spatula to scrape down the sides), combine all ingredients (except the sundried tomatoes and basil) and blend until smooth. Pulse in sun-dried tomatoes and basil. Remove to a small serving bowl and top with more red chili flakes and hemp seeds if desired. Cover with plastic wrap and chill. Serve with whole grain crackers.

Inspired by High Carb Hannah

The Cheese Trap: Herbed Cheese Ball

Dreena Burton has done it yet AGAIN with her party-friendly Herbed Cheese Ball recipe. This is just one of many recipes in the all-new The Cheese Trap by Dr. Neal Barnard, my hero. This rich, tasty ball of pleasure will convert any cheese addict to the bright side!

I made this "cheese" ball for our recent potluck dinner, and it was leveled before dinner started. I served it with Trader's Joe's Whole Wheat Lavash Bread, which I cut into small rectangles and baked (no oil!) in the oven at 325 degrees until crispy (8-12 minutes, depending on your oven. They were the perfect cheese vehicle!

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