Today’s Meatless Monday is Almond Butter.
The benefit of making your own nut-butter is that you can regulate the sugar intake and additives. Use honey, maple or agave syrup to sweeten it, and a pinch of Himalayan salt for a balance. Almond butter is so thick that you can roll sweet balls from it and coat them with carob or chocolate. Plain, you can add it to the salad dressing, smoothies, soups and baking. For a stronger taste, toast the almonds with skins.
See the full recipe (which is really just ground up almonds!) at http://www.purevege.com.