This almond-based mayonnaise is fantastic on bread or crackers with a slice of tomato and some fresh sprouts, as a dip for veggies, or even thinned out as a dressing.
- 1/2 cup almonds, dry or soaked overnight
- 1/2 cup cold water (put 2 ice cubes in the water)
- 1 1/2 teaspoons raw honey or agave nectar
- 1 teaspoon nutritional yeast
- 1 teaspoon unsalted herbal seasoning
- 3/4 teaspoon salt
- 1/8 teaspoon yellow mustard powder
- 1/8 teaspoon ground black pepper
- 2 cloves garlic
- 1 cup cold pressed olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon apple cider vinegar
1. If using dry almonds, grind them to a fine powder in a coffee grinder or a high-power blender such as the Omni V 3HP blender.
2. Process first 9 ingredients in the blender until smooth.
3. With the blender on low, drizzle in the oil in a thin stream through the top’s small opening.
4. With the blender still running, add lemon juice and apple cider vinegar. Continue to blend on low for a few more seconds. For a plain almonnaise, stop here.
5. For a Herbed Almonnaise, now add:
- 2 teaspoons dried basil
- 2 teaspoons dried tarragon
- 1 teaspoon dried dill
- 1 small green onion, minced
Blend only until well incorporated.
6. Refrigerate in an airtight container. Will keep for about 10 days.
– If you feel up for it, you can soak the almonds and slip off the skins for a ‘whiter’ almonnaise.
– For a lighter almonnaise, you can replace half of the olive oil with 1/2 cup Irish Moss Paste (See recipe below).
– The purpose of the ice cubes is to help thicken the mixture. – If the almonnaise seems runny after adding the oil, add another ice cube or two to help thicken it up again. Bear in mind that it will also thicken once refrigerated.
– You can make your own herb blend by using your favorite dried or fresh herbs.
To make Irish Moss Paste: Blend 1.5 oz (or 1/2 cup packed) soaked Irish moss with 1 cup water in a high-speed blender until completely dissolved.