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Recipe Name: Almonnaise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Cup(s) Almonds, blanched
1/4 Cup(s) Soy milk
1 Teaspoon(s) Nutritional yeast
1/4 Teaspoon(s) Garlic powder
1/4 Teaspoon(s) Seasoned salt
1 1/4 Cup(s) Oil, sunflower
3 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Cider vinegar
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 722
Calories From Fat: 683
Total Fat: 77.7g
Cholesterol: 0mg
Sodium: 162.9mg
Potassium: 183.1mg
Carbohydrates: 6.2g
Fiber: 1.9g
Sugar: 2.8g
Protein: 4.2g


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