A Community Recipe by Rawozzy
I found this recipe online. I made it and thought is was wonderful! I was quite surprised!
Found in:
Recipe Directions
1. Soak the almonds for 12 hours and drain.
2. Put all the ingredients except the olive oil in a heavy duty blender. Puree the ingredients until very smooth.
3. With blender still in motion, slowly pour a thin stream of olive oil through the opening in your blender cover.
4. Continue to puree until you reach the right consistency. Taste and adjust flavors to your liking.
Rawozzy's Thoughts
By rawozzy I found this recipe online. I made it and thought is was wonderful!
I was quite surprised!
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Comments
Top voted
denzildragon
Dec 15, 2009
I didn't have any almonds to hand, so I made this with soaked hemp seeds - worked really well.
I also made a batch with prepared mustard, since I was out of the powder - this doesn't work! I've since found out that a lot of commercial mayos contain mustard powder as it acts as a nucleation point for the droplets of olive oil (basically as an emulsifier), in the same was that the lecithin in egg yokes do in 'real' mayo.
rawozzy
Nov 04, 2009
I soak them for about 12 hours
nancephi
Nov 10, 2009
thanks...i made some and it was TA-S-TY! i made a batch with coconut oil and it didn't turn out as good - the texture got flaky. but the first batch i made was perfect...thank you.
All
Ras I Ray
Nov 22, 2010
Sound i-lightful! InI have been searching for a raw replacement for mayo for quite some time. InI will try it in InI mock tuna/carrot salad. Thanks for the great recipe. One perfect love. Until that day!!!
rawozzy
Nov 07, 2010
It will keep for about a week
www.highrawlife.com
Oct 26, 2010
This blew my mind! It tastes and smells just like real mayo. For mine I used cashews, agave and added onion powder and lecithin. So delicious!
jsorensens2
Jul 11, 2010
This is oustanding!! Not much more I can say, but MMMMM!
denzildragon
Dec 15, 2009
I didn't have any almonds to hand, so I made this with soaked hemp seeds - worked really well.
I also made a batch with prepared mustard, since I was out of the powder - this doesn't work! I've since found out that a lot of commercial mayos contain mustard powder as it acts as a nucleation point for the droplets of olive oil (basically as an emulsifier), in the same was that the lecithin in egg yokes do in 'real' mayo.
nancephi
Nov 10, 2009
thanks...i made some and it was TA-S-TY! i made a batch with coconut oil and it didn't turn out as good - the texture got flaky. but the first batch i made was perfect...thank you.
rawozzy
Nov 04, 2009
I soak them for about 12 hours
nancephi
Oct 27, 2009
a few questions about the almonds, how long do you have to soak them and do they need to be blanched?
thanks.
rawozzy
May 18, 2009
Your welcome. I was surprised at how much the texture and taste was similar to actual mayonaise.
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