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Ingredientes
- 1/2 c. Almonds, blanched
- 1/4 c. Soy lowfat milk
- 1 tsp Nutritional yeast
- 1/4 tsp Garlic pwdr
- 1/4 tsp Seasoned salt
- 1/4 c. Soy lowfat milk
- 1 1/4 c. Oil, sunflower
- 3 Tbsp. Lemon juice
- 1/2 tsp Cider vinegar
Direcciones
- Water can be substituted for soy lowfat milk.
- Process almonds to fine pwdr in blender or possibly food processor. Add in soy lowfat milk, yeast, garlic pwdr, and salt. Blend well, then add in remaining soy lowfat milk to create smooth cream.
- With blender running on low, remove insert in top and drizzle in oil in thin stream till mix is thick. Keep blender running and add in lemon juice and vinegar. Blend on low for 1 minute longer, to allow mix to thicken to desired consistency.
- Chill tightly sealed; this will keep 10-14 days in refrigerator.
- Yields 1-1/2 to 2 c.
- Note: Don't 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 do not 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 which make it worth the small risk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 766 | |
| Calories from Fat 706 | 92% |
| Total Fat 80.25g | 100% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 1.76g | |
| Cholesterol 0mg | 0% |
| Sodium 170mg | 7% |
| Potassium 312mg | 9% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.71g | 1% |
| Protein 8.14g | 13% |
