Almononnaise

• dairy free mayonnaise
• 1/2 c. raw almonds
• 1/2 to 3/4 c. soy milk or water
• 1 tsp. nutritional yeast
• scant 1/4 tsp. garlic powder
• 3/4 tsp. salt-free seasoning
• 1 to 1 1/4 c. safflower oil
• 3 Tbsp. fresh lemon juice
• 1/2 tsp. apple cider vinegar

1. Cover almonds with boiling water, then cool.
2. Slip off the skins; grind almonds to a fine powder in blender.
3. Add half of the soy milk, yeast, garlic powder and seasoning; blend well, then add the remaining soy water to make a smooth cream.
4. With blender on low, remove insert on top and drizzle in the oil in a thin stream. Keep blender on low.
5. Add lemon juice and vinegar.
6. Blend on low for 1 minute.
7. Will keep 10 days to 2 weeks, tightly sealed in refrigerator.

mayonnaise, almonds, soy milk, nutritional yeast, garlic powder, salt, safflower oil, lemon juice, apple cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878858 (may not work)