Almond Mayonnaise Food

MARCONA ALMOND MAYONNAISE

Steps:

• 1. Pour vinegar and agave into vita-mix 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.
• 6. Serve with sandwiches, burgers and salads.

ALMOND MAYONNAISE

Steps:

• Grind the almonds in a blender.
• Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth.
• With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream.
• Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar.
• Add the lemon juice and vinegar and process until thick and creamy.
• Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.

VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD

Steps:

• blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
• store in the fridge for up to 5 days.
• Makes 1 cup for 6 servings.

TOFU MAYONNAISE

Steps:

• Combine all ingredients in a blender and beat until smooth and creamy.