Almond Mayonnaise

1 cup almonds
1/4 cup water
1/2 teaspoon salt
4 dates
2 tsp lemon juice
1/4 cup extra virgin olive oil

  1. Soak Almonds overnight, then rinse

  2. Combine all ingredients, except olive oil, in blender and blend until all ingredients are are ground and thoroughly mixed.

  3. While blending, slowly drizzle in the olive oil as the mixture thickens.

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a simpler version

Almond Mayonnaise

Ingredients (use vegan versions):

1 cup slivered blanched almonds
3-1/2 ounces oil (1/3 cup is too little, 1/2 too much)
5 ounces water
1/2 teaspoon salt, optional-but it tastes better
1/8-1/4 cup lemon juice-fresh is best but RealLemon works


Place almonds, oil, salt and about half of the water in blender. Process on high until smooth, 3-4 minutes. Add remaining water and continue blending until extremely smooth. Add lemon juice all at once while blender is operating.

Pour into a 2 cup container and chill. This will set up as it chills.

You may have to experiment with the proportions a little, more or less oil, more or less lemon juice or almonds, etc.

I have a Kitchen-aid blender that has a very powerful motor, and it will take about double these ingredients, but a less powerful motor needs less stuff!

If this doesn’t set up right, try adding a little of the runny stuff to 1/4 cup more slivered blanched almonds, process until smooth, then add the remaining runny stuff, process until well combined. Chill. If this doesn’t work, add a little more lemon juice. It is never ruined, because you can always add more of the nuts or lemon juice and it works out OK.

If it is too thick, put the lump in the blender and add 1/4 cup water, process until smooth and pour back into the container and chill.

When you get the right proportions for your blender and taste, write them down. This is wonderful stuff.

Try it with agave nectar

¼ cup apple cider vinegar
1 tablespoon agave nectar
½ cup olive oil
2-4 tablespoons marcona almonds

  1. Pour vinegar and agave into Vitamix (or other high powered blender) and puree on high speed for 20 seconds until combined
  2. With motor running on medium or high, drizzle in olive oil to create an emulsion
  3. Don’t worry, if you don’t get the emulsification, the almonds will thicken up your mixture
  4. Blend in 2 tablespoons of almonds, then check for thickness and texture
  5. If necessary, blend in another tablespoon of almonds, until thick and creamy

The complicate one :smiley:

Recipe Ingredients
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
Recipe Instructions

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.

Thinner mayo

1/2 cup soaked almonds (soak almonds for 8 hours and drain)
1/2 cup water
Juice of 1/2 lemon
1/4 teaspoon dried mustard power
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 to 3/4 cup olive oil
1 to 3 teaspoons agave or raw sugar

Place all the ingredients except the olive oil in a blender and blend until very smooth. With blender still on, carefully and slowly pour a thin stream of olive oil through the opening in the blender’s cover. Start with 1/2 cup of oil and continue until you reach the right consistency, up to 3/4 cup. Taste and adjust seasonings, adding more lemon juice or some apple cider vinegar if you want more tang and the agave/sugar if you want sweetness.

This version is with agar agar and onion flakes … playnext=1