Almond Mayonnaise Recipe - Cooking Index
Almond Mayonnaise Recipe - Cooking Index
| 1/3 cup | 30g / 1.1oz | Raw almonds |
| 1 tablespoon | 15ml | Nutritional yeast flakes |
| 1 teaspoon | 5ml | Lecithin granules = (or 1 tbspn liquid lecithin) |
| 1/4 teaspoon | 1.3ml | Onion powder |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Powdered kelp |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 118ml | Safflower oil |
| 3 tablespoons | 45ml | Water |
| 4 teaspoons | 20ml | Apple cider vinegar |
| 4 teaspoons | 20ml | 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 to 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 to 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.
Source:
"The Vegan Chef at http://www.veganchef.com"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.