ENRICHED ALMONNAISE
(a fancy name for mayo)


1/2 c		raw almonds
1/2 c		water or soymilk
2 rounded tsp.	soy powder (optional)
1 tsp		nutritional yeast
1/4 tsp (scant) garlic powder
3/4 tsp		plain or seasoned salt
1 to 1 1/4 c	safflower, sunflower or canola oil
3 tbsp		lemon juice
1/2 tsp		apple cider vinegar

1.  Cover almonds with boiling water and allow to cool slightly.  Slip
    off the skins.  Have all ingredients handy.
2.  Place almonds in blender or food processor and grind to a fine 
    powder.
3.  Add half the water or soymilk along with the soy powder, yeast,
    garlic powder and seasoning.  Blend well, then add the remaining
    water or soymilk to form a smooth cream.
4.  With blender running on low, remove insert in top and drizzle in the
    oil in a thin stream until mixture is thick.
4.  Keep blender running and add lemon juice and vinegar.  Blend on low 
    for 1 minute longer, to allow mixture to thicken to desired
    consistency.
5.  Refrigerate tightly sealed; this will keep 10 days to 2 weeks in the
    refrigerator.

* You can use soy powder instead of doing the almonds yourself, it comes
  out WAY smoother however I like the 'rough' texture myself.  It's also
  a time saver!  Totally up to you, but substitute the 1/2 cup of raw
  almonds for a little less than 1/2 a cup of almond powder.
* If it doesn't thicken up and you're out of oil, try adding some more
  oil.
* Don't panic if you're blender doesn't have a "low" setting it should
  still work!
* IF it's still kind of runny, don't worry it tastes the EXACT same,
  just don't put it directly on your bread and pour it over the 
  ingredients in your sandwich.  You're bread won't go soggy that way!

** DON'T SKIP THE VINEGAR!  This is what makes it last so long!  Yes, it
** WILL smell like vinegar when you put it in, don't worry! it doesn't
** taste like vinegar.