The secret is just ONE: be creative, but keep it simple.

When you made you own almond and cashew milk you had some leftovers. Actually, they are not leftover but just a different ingredient ready to be used.

Here you have one tip.

Blend all together three or four celery stalks with their own leaves, half lemon (its juice), in case you need more liquid just add some water. Filter with a colander, drink the liquid (yeah, I said Drink it) and mix the fibre with almond to taste. Add some paprica or ground pepper corn and a teaspoon of extra virgin olive oil. Celery is rich in salt, do not add any to this sauce/dip/spread. Use it on bread, to dress salads or pasta.