Marcona Almond Mayonnaise Recipes
MARCONA ALMONDS WITH SEA SALT
Provided by Ina Garten
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Place the almonds in a serving bowl and sprinkle with sea salt.
MARCONA ALMOND MAYONNAISE
Make and share this Marcona Almond Mayonnaise recipe from Food.com.
Provided by Elanas Pantry
Categories Egg Free
Time 5m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 266.5, Fat 29.2, SaturatedFat 3.9, Sodium 15.3, Carbohydrate 0.9, Fiber 0.5, Sugar 0.3, Protein 0.9
ALMOND MAYONNAISE
From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.
Provided by VegSocialWorker
Categories Fruit
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274.8, Fat 29.4, SaturatedFat 3.5, Sodium 148.8, Carbohydrate 2.6, Fiber 1, Sugar 0.7, Protein 2.1
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