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Enriched Almonnaise




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Source: Not-Milk list


List of Ingredients




1/2 cup raw almonds
1/2 to 3/4 cup water -OR- soy milk -OR- rice milk
2 rounded tsp soy powder (optional)
1 tsp nutritional (savoury) yeast
scant 1/4 tsp garlic powder
3/4 tsp salt-free and GF seasoning -OR- seasoned salt (or kelp powder)
1 to 1 1/4 cup safflower -OR- sunflower oil
3 Tbsp (45 ml) lemon juice
1/2 tsp apple cider vinegar

Recipe



Cover almonds with boiling water and allow to cool slightly.

Slip off the skins.

Have the rest of the ingredients handy.

Place almonds in blender or food processor and grind to a fine powder.

Add half the water or soy milk along with the soy powder, yeast, garlic powder, and seasoning.

Blend well, then add the remaining water or soy milk to form a smooth cream.

With blender running on low, remove insert in top and drizzle in the oil in a 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 11 days to 2 weeks in the refrigerator.

VARIATION:To jazz it up a little you can add:
2 Tbsp
(6 tsp) poppy seeds
2 tsp dried chervil
2 tsp dried basil
2 tsp minced fresh chives (-OR- dried)

Use this herb mix or your own, and add at the end of the blending and blend for 15 seconds more.

Yields 1 1/2 to 2 cups.