Almononnaise - cooking recipe

Ingredients

dairy free mayonnaise
1/2 c. raw almonds
1/2 to 3/4 c. soy milk or water
1 tsp. nutritional yeast
scant 1/4 tsp. garlic powder
3/4 tsp. salt-free seasoning
1 to 1 1/4 c. safflower oil
3 Tbsp. fresh lemon juice
1/2 tsp. apple cider vinegar

Preparation

Cover almonds with boiling water, then cool.
Slip off the skins; grind almonds to a fine powder in blender.
Add half of the soy milk, yeast, garlic powder and seasoning; blend well, then add the remaining soy water to make a smooth cream.
With blender on low, remove insert on top and drizzle in the oil in a thin stream. Keep blender on low.
Add lemon juice and vinegar.
Blend on low for 1 minute.
Will keep 10 days to 2 weeks, tightly sealed in refrigerator.