Almond Mayonnaise

 
1/3 cup raw almonds
1 T. nutritional yeast flakes
1 t. lecithin granules or 1 T. liquid lecithin
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. powdered kelp
1/4 t. salt
1/2 cup safflower oil
3 T. water
4 t. apple cider vinegar
4 t. lemon juice
 

Begin by blanching the almonds. In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, lecithin, onion powder, garlic powder, kelp, and salt, and process for 30 seconds to combine. In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and chill for 30 minutes or more before using, to allow the flavors to blend. Use as a replacement for soy mayonnaise in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or a sauce for vegetables and grains.

Yield: 1 1/4 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett