Best 7 Almond Mayonnaise Recipes
Almond mayonnaise is a creamy, flavorful condiment that serves as a delicious alternative to traditional mayonnaise. This vegan and dairy-free mayonnaise is made with wholesome ingredients, including almond butter, lemon juice, and nutritional yeast. Not only is almond mayonnaise healthier than traditional mayonnaise, but it is also incredibly versatile and can be used in a variety of dishes, from sandwiches and wraps to salads and dressings. Additionally, almond mayonnaise is a great source of healthy fats, protein, and vitamins. Read on to discover the best recipe for creating this delicious and nutritious mayonnaise.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND MAYONNAISE
From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.
Provided by VegSocialWorker
Categories Fruit
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Grind the almonds in a blender.
- Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth.
- With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream.
- Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar.
- Add the lemon juice and vinegar and process until thick and creamy.
- Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.
Nutrition Facts : Calories 274.8, Fat 29.4, SaturatedFat 3.5, Sodium 148.8, Carbohydrate 2.6, Fiber 1, Sugar 0.7, Protein 2.1
PARTY MAYONNAISE
Steps:
- Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
MAYONNAISE
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Time 10m
Yield 9 fluid ounces
Number Of Ingredients 7
Steps:
- In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
ROASTED-PEPPER AND ALMOND MAYONNAISE
This romesco-style sauce is good on grilled fish or vegetables as well as burgers.
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).
ALMOND CHEDDAR APPETIZERS
I always try to have a supply of these appetizers on hand in the freezer. If guests drop in, I just pull some out and reheat to serve. They work great as a snack, for brunch or along with a lighter lunch. -Linda Thompson, Southampton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. , Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.
Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD
Make and share this Vegan Almond Milk Mayonnaise from Fannetasticfood recipe from Food.com.
Provided by carrie sheridan
Categories Vegan
Time 3h10m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
- store in the fridge for up to 5 days.
- Makes 1 cup for 6 servings.
Nutrition Facts : Calories 93.6, Fat 10.2, SaturatedFat 1.4, Sodium 126.1, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 0.3
DIJON-ALMOND CHICKEN RECIPE
Spread mayo and mustard onto chicken breasts with our Dijon-Almond Chicken Recipe! A sprinkle of almonds gives this almond chicken recipe its nutty crunch.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Mix mayo and mustard; spread onto chicken. Sprinkle with nuts.
- Bake 20 to 25 min. or until chicken is done (165°F).
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
Tips for Making Almond Mayonnaise:
- Use raw almonds for the best flavor and texture.
- Soak the almonds in water for at least 4 hours, or overnight, before making the mayonnaise.
- Use a high-powered blender or food processor to blend the almonds until they are very smooth.
- Add the oil slowly, in a thin stream, while blending. This will help the mayonnaise to emulsify properly.
- Season the mayonnaise to taste with salt, pepper, and any other desired herbs or spices.
- Use almond mayonnaise in place of regular mayonnaise in sandwiches, salads, and dips.
Conclusion:
Almond mayonnaise is a delicious and healthy alternative to regular mayonnaise. It is easy to make and can be used in a variety of dishes. Almond mayonnaise is a good source of healthy fats, protein, and vitamins. It is also vegan, gluten-free, and paleo-friendly. If you are looking for a healthy and delicious way to add flavor to your favorite dishes, almond mayonnaise is a great option.
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