Thursday, May 11, 2006

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 ofwater, and bring to a boil. Add the almonds and cook for 1 minute to blanchthem. 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 thumband forefinger to remove their skins, and set them aside for 5 minutes todry and cool. Place the almonds in a blender or food processor and processfor 1-2 minutes to finely grind them. Add the nutritional yeast, lecithin,onion powder, garlic powder, kelp, and salt, and process for 30 seconds tocombine. In a small measuring cup, combine the oil and water, and add themixture to the blender in a slow stream while the machine is running. Scrapedown the sides of the container, add the vinegar and lemon juice, andcontinue to process the mixture an additional 1-2 minutes or untilthickened. Transfer the mixture to an airtight container and chill for 30minutes or more before using, to allow the flavors to blend. Use as areplacement for soy mayonnaise in recipes, also as a condiment or spread onsandwiches, a dip for raw veggies or chips, or a sauce for vegetables andgrains.

Yield: 1 1/4 cups

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