Almonnaise

This recipe is for a homemade eggless mayonnaise that is gluten-free, raw, and vegan. It is a versatile alternative to traditional mayonnaise and has been enjoyed since the early 1990s when Marilyn Diamond originally created the recipe for The American Vegetarian Cookbook. Made with raw almonds and a few other simple ingredients, this mayo is creamy, flavorful, and perfect for spreading on sandwiches, dipping veggies, or incorporating into various recipes.

Enjoy this homemade, gluten-free, raw, and vegan mayonnaise as a healthier alternative to store-bought versions. It has a smooth texture, a hint of tanginess from the lemon juice, and a subtle nutty flavor from the almonds. Use it as a base for dressings, spreads, or as a condiment in your favorite recipes. The possibilities are endless with this versatile and delicious homemade mayo.

Yield: About 2 cups

INGREDIENTS:

• ½ cup raw almonds
• ½–¾ cup water
• 1 generous teaspoon nutritional yeast
• ½ teaspoon salt
• 1–1¼ cups cold-pressed light oil
• 3 tablespoons lemon juice or brine
• ½ teaspoon apple cider vinegar

INSTRUCTIONS:

1. Put the almonds in a food processor, blender, or Vitamix. Grind until they are a fine meal.
2. Add about half of the water, along with the yeast and salt. Blend this first, and add the remaining water until you have a creamy consistency.
3. With the motor running on low speed, drizzle in the oil in a thin continuous stream until the mixture thickens.
4. Keep the machine running and add the lemon juice and vinegar; keep blending for about a minute until the mayonnaise thickens a bit more.

TIPS:

• Soak the raw almonds in water overnight or for at least 4-6 hours before making the mayonnaise. This helps soften the almonds and makes them easier to blend into a creamy consistency.
• Adjust the amount of water according to your desired thickness. Start with ½ cup of water and gradually add more until you achieve the desired creamy texture. Keep in mind that the mayonnaise will thicken slightly after refrigeration.
• Nutritional yeast adds a cheesy and savory flavor to the mayonnaise. If you don’t have nutritional yeast on hand, you can omit it, but it does enhance the overall taste of the mayo.
• Choose a cold-pressed light oil for the best results. Good options include avocado oil, sunflower oil, or light olive oil. Avoid using strong-tasting oils like extra virgin olive oil, as they may overpower the flavor of the mayo.
• While adding the oil, ensure that you drizzle it in a thin and steady stream with the motor running on low speed. This slow incorporation helps emulsify the mixture and creates a creamy and stable mayonnaise.
• The lemon juice or brine adds acidity and tanginess to the mayo. You can use either fresh lemon juice or the liquid from a jar of pickles, also known as brine. Both options work well, so use what you have available or prefer.
• Store the homemade mayonnaise in a sealed jar or container in the refrigerator. It should stay fresh for about 5-7 days. Before using, give it a good stir or shake to ensure the ingredients are well combined.