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  Vegetarian    Mayonnaise  
Last updated 6/12/2012 12:42:10 AM. Recipe ID 1128. Report a problem with this recipe.
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      Title: Almonnaise
 Categories: Vegetarian, Try it
      Yield: 4 Servings
    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
   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

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Recipe ID 1128 (Apr 03, 2005)

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