Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Try it
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Almonds, blanched
1/4 c Soy milk
1 t Nutritional yeast
1/4 ts Garlic powder
1/4 ts Seasoned salt
1/4 c Soy milk
1 1/4 c Oil, sunflower
3 tb Lemon juice
1/2 ts Cider vinegar
Water can be substituted for soy milk.
Process almonds to fine powder in blender or food
processor. Add soy milk, yeast, garlic powder, and
salt. Blend well, then add remaining soy milk to form
smooth cream.
With blender running on low, remove insert in top and
drizzle in oil in thin stream until mixture is thick.
Keep 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 10-14 days
in refrigerator.
Yields 1-1/2 to 2 cups Note: Do not be discouraged
if, on occasion, your Almonnaise does not thicken to
your expectations. Homemade mayonnaise products are
among the most sensitive to prepare, and sometimes
they just don't respond. This recipe has been made
successfully by many people, but once in a while it
fails even for me [the author of The American
Vegetarian Cookbook]. For every failure, however,
I've had hundreds of successes that make it worth the
small risk.
-from The American Vegetarian Cookbook Posted by
J.PRINCE13 [Dale] MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
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