Allergy~Free Condiments: Raw Almond Mayo
A great alternative to the high fat, cholesterol laden and allergenic traditional mayo; this egg free recipe not only tastes awesome but is loaded with good fats from the almonds, olive oil and just a hint of sweetness from the dates. This condiment is great with the Cilantro Scented Turkey Burgers and or your family’s favorite burger!
Raw Almond Mayo
1/2 cup almonds, soaked overnight
3/4 cup water
1 clove garlic
1/2 tsp sea salt or tamari (wheat free soy sauce)
3 Tbsp lemon juice or 3/4 Tbsp apple cider vinegar
2 large dates, pitted
1 pinch cayenne
1 1/2 cups olive oil
1. Peel the skins from the soaked almonds by pouring some boiled water over them an letting them sit for about 30 seconds. Drain and cool under cold water, skins should slip off easily.
2. Place peeled almonds, water (in increments), garlic, salt or tamari, lemon juice, dates and cayenne into VitaMix or Blender, Food Processor (Culinary goodie of your choice) and blend until creamy.
3. When mixture is velvety smooth, turn blender to low and drizzle in the olive oil. Continue blending until mixture becomes thick.
4. Mayo will last in a glass jar for 2 weeks in the refrigerator.