Guest guest Posted April 24, 2002 Report Share Posted April 24, 2002 Creamy Almondaise Makes 2 cups—Egg- & Dairy-free This nut-based, eggless hollandaise-style sauce is a sublime substitute for mayonnaise. Slather it on a veggie burger or any favorite sandwich. 1/2 cup blanched almonds (3 oz.) 1/2 cup soy milk 1/2 medium clove garlic, minced, or 1/4 tsp. garlic powder 1 tsp. nutritional yeast 1 cup vegetable oil 2 to 3 Tbs. fresh lemon juice 1/2 tsp. cider vinegar 1. In food processor or blender, process almonds just until minced. Add soy milk and process until paste forms. Add garlic and yeast. 2. With motor running, slowly add oil in thin stream until blended, then add lemon juice and vinegar. Season with salt to taste. 3. With rubber spatula, scrape mixture into small bowl. Cover and refrigerate at least 30 minutes before serving. The almondaise will thicken. PER tablespoon: 76 CAL; 1 G PROT; 8 TOTAL FAT (1 SAT. FAT); 1 G CARB.; CHOL; 2 MG SOD.; 0 FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Games - play chess, backgammon, pool and more http://games./ Quote Link to comment Share on other sites More sharing options...
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