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· 4 cups unflavored soy milk
· 1/4 cup fresh lemon or lime juice
· 4 ripe avocados, peeled and halved
· 4 ribs celery, peeled
· 2 jalapenos peppers, seeded if you don’t like it too hot
· 1 large seedless cucumber, peeled
· 1 large bunch dill
· 1 medium purple onion, quartered
· Salt and pepper to taste


Mix the soy milk with the lemon juice in a bowl and set aside for just a minute or two. The mixture will curdle.
In a blender or food processor, mix all ingredients, in batches if necessary.
Try your best to serve on the same day. If you intend to serve it the next day, store it with the avocado pits.

Levana Kirschenbaum, co-owner of Levana Restaurant, teaches weekly kosher cooking at Lincoln Square Synagogue on the Upper west Side of NYC, and has published three kosher cookbooks including, “Levana Cooks Dairy Free,” and “Levana’s Table: Kosher Cooking for Everyone.”  She also has launched a new line of spelt, all-natural desserts available at select retail grocers.  You can find out more about her classes, cookbooks and products at 


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