Almonaise

My friend and mentor Sherry got this recipe originally from Marilyn Diamond’s cookbook ‘The American Vegetarian Cookbook’.  Of course, it has been altered and played with it over the years.  Here is the latest version that we really like.  The recipe comes out really smooth with a Vita-Mix.  However, you can do it with a regular blender and it turns out really yummy still.

2 cups blanched almonds (or you can throw them in raw and whole but it will affect the flavor some)

2 cups water

2 tsp salt

1 tsp pepper

2 garlic cloves

2 Tbsp diced onion

1  cup coconut oil (Sherry uses organic canola)

1/2 cup lemon juice

Optional:  2-4 Tbsp Honey

To blanch almonds:

Bring a pan of water to a boil, around 4 cups or so.  You want enough water so that the almonds will move around freely when you add them.  When the water is boiling add the almonds and turn off the burner.  Stir and wait 10 seconds or so.  You don’t want to go over a minute.  Pour the almonds into a colander and rinse with cold water until you can handle the almonds.  Now comes the fun part. 🙂  You ‘pop’ the skins off of the almonds by gently squeezing them between your fingers.  Watch out because they can and will fly around the room if you are not careful.

-Place all the ingredients into the blender and blend until it becomes creamy smooth,  if it is too thick to have a vortex you may need to add small amounts of water until you have a vortex going.  With coconut oil, the almonaise will thicken up after refrigerated.

Sherry’s Notes:  If you are using a regular blender you will probably want to half or quarter the recipe.  Your blender will last longer if you do. 🙂  Also if you are using a regular blender you may need to, very carefully, stir in the oil as you drizzle it in towards the end of the blending.  You can change the spices around and make all kinds of new flavors.  Sherry also adds a spice called “Spike” or makes her own, which is basically a lot of different spices she has on-hand!  You can really play with spices/ flavors.

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