Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup blanched almonds (3 oz)
- ½ cup soy milk
- ½ medium clove garlic, minced or ¼ tsp garlic powder
- 1 tsp nutritional yeast
- 1 cup vegetable oil
- 2 to 3 tbsp fresh lemon juice
- ½ tsp cider vinegar
Directions
In food processor or blender, process almonds just until minced. Add soy milk and process until paste forms. Add garlic and yeast.
With motor running, slowly add oil in thin stream until blended, then add lemon juice and vinegar. Season with salt to taste.
With rubber spatula, scrape mixture into small bowl. Cover and refrigerate at least 30 minutes before serving. The almondaise will thicken.
Category:Spread Recipes
Category:Almond Recipes
Category:Vegan Recipes