A rich, tangy, and slightly sweet plant-based mayonnaise made with soaked almonds, perfect for spreading, dipping, or drizzling over salads.
Ingredients:
1 cup raw almonds
1 cup filtered water
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons maple syrup or honey
1 tablespoon apple cider vinegar
¾ teaspoon onion powder
¼ teaspoon Dijon mustard
2 teaspoons fine sea salt
1 ⅓ cups extra virgin sunflower oil (or avocado oil for extra creaminess)
1 small clove garlic, minced (optional, for subtle depth)
1 teaspoon nutritional yeast (optional, adds savory richness)
Instructions:
Place almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Once soaked, peel off the skins if desired for a smoother texture.
Rinse the almonds thoroughly and add them to a high-speed blender.
Add the lemon juice, maple syrup, apple cider vinegar, onion powder, Dijon mustard, salt, garlic, and nutritional yeast. Blend until smooth.
With the blender running on low, slowly drizzle in the oil until the mixture becomes thick and creamy.
Transfer the mayonnaise to a glass jar with a tight-fitting lid and refrigerate. It will keep for up to 7–10 days.
Tips:
For an even silkier texture, strain the blended almonds through a nut milk bag before adding oil.
Adjust sweetness or acidity to taste with more maple syrup or lemon juice.
