1 avocado (peeled and pitted)
1 garlic clove (peeled)
1½ cups almond milk
1 Tbsp tamari
1 Tbsp Celtic or Himalayan salt (optional and to taste)
Pinch of cayenne pepper (to taste)
Handful of fresh basil
2. Add basil and pulse leaving bits of basil still visible.
3. Pour into serving bowls, garnish with some lemon zest and a dash of paprika if desired.
4. Serve with a large, green salad and some dehydrated flax crackers