Almonaise
an egg free like mayonnaise
Yields 3-4 Cups

1/2 cup blanched almonds soaked overnight in about a cup of distilled
or filtered water
1/2 cup distilled or filtered water
1 clove garlic, minced 1/8 tsp (optional)
½ tsp. spike, salt, optional
2-3 Tbsp. lemon juice
Dash cayenne, gr. pepper (optional)
2-3 Cups any cold-pressed natural oil

Blanch almonds by placing in boiling water for only 1 minute. Skins
will pop off.

Place almonds and water into blender and blend on high until thick
cream forms. If needed add 1-2 more tablespoons water. Add garlic,
salt, lemon, while blender is on high.
Continue blending and adding oil in a slow drizzle.
When bubble of oil sits on top add oil in thin stream and continue
stirring with spoon as you blend.
Consistency will be like mayonnaise or soft cream cheese.
Keeps refrigerated a week