- Ready In:
- 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
- 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.
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RECIPE SUBMITTED BY
I live with my hubby and three feline children in Oakland by Lake Merritt. My rating system: 5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) *New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars 4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. 3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. I've participated in <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg>