Vegan Almond Mayo

• 1/2 cup Almonds, blanched
• 1/4 cup Almond milk
• 1 teaspoon Nutritional yeast
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Seasoned salt
• 1/4 cup Almond milk
• 1 1/4 cup Oil, grapeseed or macadamia nut
• 3 tablespoons Lemon juice
• 1/2 teaspoon Tomatillo juice

Directions:

Process almonds to fine powder in blender or food processor. Add almond milk, yeast, garlic powder, and salt. Blend well, then add remaining almond 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.

This recipe for Almonnaise serves/makes 1.5 cups