*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Try it
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Almonds, blanched
      1/4   c            Soy milk
    1       t            Nutritional yeast
      1/4   ts           Garlic powder
      1/4   ts           Seasoned salt
      1/4   c            Soy milk
    1 1/4   c            Oil, sunflower
    3       tb           Lemon juice
      1/2   ts           Cider vinegar
    Water can be substituted for soy milk.
    Process almonds to fine powder in blender or food
   processor. Add soy milk, yeast, garlic powder, and
   salt.  Blend well, then add remaining soy milk to form
   smooth cream.
    With blender running on low, remove insert in top and
   drizzle in oil in thin stream until mixture is thick.
   Keep blender running and add lemon juice and vinegar.
   Blend on low for 1 minute longer, to allow mixture to
   thicken to desired consistency.
    Refrigerate tightly sealed; this will keep 10-14 days
   in refrigerator.
    Yields 1-1/2 to 2 cups Note: Do not be discouraged
   if, on occasion, your Almonnaise does not thicken to
   your expectations. Homemade mayonnaise products are
   among the most sensitive to prepare, and sometimes
   they just don't respond.  This recipe has been made
   successfully by many people, but once in a while it
   fails even for me [the author of The American
   Vegetarian Cookbook].  For every failure, however,
   I've had hundreds of successes that make it worth the
   small risk.
    -from The American Vegetarian Cookbook Posted by
   J.PRINCE13 [Dale] MM by Sylvia Steiger, GEnie
   THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
   moderator at net/node 004/005
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