Being dairy intolerant, I have a horror of soups arriving with a swirl of cream but sometimes a rich soup really does need a dash of something; this is my answer!  I created this to go with my Smoky Pumpkin Soup but then we served the rest with some steamed broccoli and roasted tofu for a light evening meal – delish!

50g ground almonds

100ml boiling water

2 cloves garlic (*roasted)

50ml unsweetened almond milk

1tsp. light tahini

½  tsp. sherry vinegar

½  tsp. white miso

Zest of ½  lemon

Place the almonds in your stick blender jug and pour over the boiling water. Stir quickly and then add the tahini and miso.  Add the remaining ingredients and blend vigorously until you have smooth “cream”.