The American Vegetarian from the Fit for Life Kitchen by Marilyn Diamond
It is a healthy substitute for Mayonaise. It is great on veggies wraps or sandwiches.
1/2 cup raw almonds
1/2 to 3/4 cup water or soymilk
2 rounded teaspoons of soy powder (optional)
1 teaspoon of nutritional yeast (found at a local health food store)
1/4 teaspoon of garlic powder
3/4 teaspoon salt-free seasoning or seasoned salt
1 to 1 1/4 cups safflower or sunflower oil (I use safflower and LOVE IT)
3 tbs lemon juice
1/2 teaspoon apple cider vinegar
1. Cover almonds with boiling water and allow to cool slightly. Slip off the skins. Have all ingredients handy.
2. Place almonds in blender or food processor (I think I'll try my new blender!) and grind to a fine powder. Add half the water or soy milk along with soy powder, yeast, garlic powder, and seasoning. Blend well, then add the remaining water or soymilk to form a smooth cream.
3. With blender running on low, remove insert and top and drizzle the oil in a thin stream until mixture is thick.
4. Kepp blender running and add lemon juice and vinegar. Blend on low for 1 minute longer to allow mixture to thicken to desired consistency. Refrigerate tightly sealed; this will keep for 10 days to 2 weeks in the fridge.
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