Recipe#5056

Title: ALMONNAISE

from The American Vegetarian Cookbook Posted by
  J.PRINCE13 [Dale] by Sylvia Steiger, GEnie
  THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
  moderator at net/node 004/005

     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.