Almonnaise

Title:
Almonnaise

Yield:
4 Servings

Categories:
Vegetarian




Ingredients:





   1/2 c  Almonds, blanched


   1/4 c  Soy milk


     1 ts 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


 moderator at net/node 004/005


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini