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Makes: 56 servings adjust
Vegan mayonnaise alternative.



  • 12 cup Whole Blanched Almonds

Step 1

Blend almonds on high with 1/2 cup water until a thick cream forms (add more water if necessary.)


  • 1 small Sliver Garlic, (approx 1/8 tsp)
  • 12 teaspoon Mexican Seasoning Blend
  • 2 tablespoons Lemon Juice
  • 1 dash Cayenne Pepper, (optional)
  • Freshly Ground Black Pepper, to taste

Step 2

Add garlic and seasonings; blend briefly.


  • 2 cups Safflower Oil

Step 3

With blender running on high speed, slowly drizzle in oil. When mixture refuses to accept any more oil, the oil will begin to sit in a bubble on top. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon (being careful not to touch the blades). This will force more oil into the mix and ensure a thicker result. Final consistency should be between mayonnaise and whipped cream cheese.

Step 4

Store in refrigerator for 7 days. Yields 3-4 cups.
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