Almononnaise

1. 1

   Cover almonds with boiling water, then cool.

2. 2

   Slip off the skins; grind almonds to a fine powder in blender.

3. 3

   Add half of the soy milk, yeast, garlic powder and seasoning; blend well, then add the remaining soy water to make a smooth cream.

4. 4

   With blender on low, remove insert on top and drizzle in the oil in a thin stream. Keep blender on low.

5. 5

   Add lemon juice and vinegar.

6. 6

   Blend on low for 1 minute.

7. 7

   Will keep 10 days to 2 weeks, tightly sealed in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.