Vegan Almond Milk Mayonnaise From Fannetasticfood Recipes

VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD

Vegan Almond Milk Mayonnaise from Fannetasticfood image

Make and share this Vegan Almond Milk Mayonnaise from Fannetasticfood recipe from Food.com.

Provided by carrie sheridan

Categories Vegan

Time 3h10m

Yield 1 Cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup silk pure unsweetened original almond milk
1/4 cup lakonia extra virgin olive oil
3 tablespoons ripe avocados
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
store in the fridge for up to 5 days.
Makes 1 cup for 6 servings.

Nutrition Facts : Calories 93.6, Fat 10.2, SaturatedFat 1.4, Sodium 126.1, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 0.3

ALMOND MAYONNAISE

Almond Mayonnaise image

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

Ingredients

1/4 cup blanched almond
1/4 cup water or 1/4 cup plain non-dairy milk substitute
1/2 teaspoon nutritional yeast flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup extra virgin olive oil
2 tablespoons organic flax seed oil (or additional olive oil)
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar

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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