Almondaise - Raw Mayo!

This recipe is adapted from the book by Harvey and Marilyn Diamond, called "Fit For Life II: Living Health". It is a very good substitute for mayonnaise. Great for spreading on sandwiches and in salad dressings.

I posted earlier that we use Vegenaise sometimes, but it is neither soy free nor cheap. Here is a soy free version that is better on the pocketbook. Who doesn't like some mayo now and then?

Almondaise

1/2 cup raw almonds, soaked 4 hours or more, drained, rinsed & peeled
1/2 cup water
1 small sliver garlic (about 1/8 teaspoon)
1 teaspoon (or less) seasoned salt, Spike, or salt free seasoning
2-3 Tablespoons fresh lemon juice
dash of cayenne (optional)
fresh ground pepper to taste (optional)
2 cups (up to 3 cups) extra virgin olive oil or grapeseed oil (or a blend of both)

Put prepared almonds and water in blender and blend on high speed until a thick cream forms. You may need to add more water (one tablespoon at a time) to make sure the blades move freely. Then add garlic, seasoning, lemon juice and pepper and blend briefly.

While the blender in on high (or #10 on the lower "I" or "Variable" setting on the Vitamix), remove center plug in blender lid and slowly add the oil in a thin drizzle* (I usually only get the 2 cups to blend in, but if it works for you, go ahead with the third cup). Final consistency should be like a very thick mayonnaise. Store in a canning jar (quart size or two pint size) in the refrigerator. Keeps at least a week.

* Note: The original recipe tells how one may get more oil into the blender. "When mixture refuses to accept any more oil, the oil will begin to sit in a bubble on top of the almonaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and guarantee a thicker product." I don't usually try to get more oil in. It is still nice and thick for our tastes.

Almost Raw Carob Chip Cookies

Here's another recipe from the "Everyday Raw" book by Matthew Kenney that I adapted. Again, in the original recipe, he uses raw cacao powder. I use carob powder instead.

Grind your own cashews and rolled oats for the flour called for in the recipe. I used my Vitamix to blend them to flour. Measure the flours after they are ground.

Almost Raw Carob Chip Cookies

2 1/2 cups cashew flour, fine ground
1 3/4 cups oat flour
1/2 cup carob powder
1/4 water
3/4 cup maple syrup
1 Tablespoon vanilla extract
1 1/2 teaspoons sea salt
1 cup carob chips
optional extra carob chips

Mix all ingredients together, except carob chips. Then stir in the 1 cup carob chips. Form into 3" cookies and press a few extra chips (if desired) into the tops of the cookies. Dehydrate on screens overnight at 118 degrees. Yields about 2 dozen, more if made smaller.

These taste great warm just out of the dehydrator. They are also great after getting cold in the fridge or freezer (where we put them so a certain little girl in our house doesn't help herself to too many!). =)

Homemade Carob Chips

This is a recipe adapted from the book "Everyday Raw" by Matthew Kenney. In the original recipe he uses raw cacao powder, made from raw cacao nibs (raw chocolate).

This was a fun recipe to make. It takes a little time to get the chips made, but the effect overall was worth it. We later used them to make double carob chip cookies. Yum!

Homemade Carob Chips

(Ready to go into the dehydrator)

1 3/4 cup cashews, soaked 1-2 hours
1 cup maple syrup
1 cup carob powder
1/4 teaspoon vanilla extract
1/2 teaspoon sea salt

Place all ingredients in Vitamix and blend until smooth. You may need to add some water a little at a time to get the blades to move freely. Place mixture into a piping bag (I used a zipper type quart bag, and then cut a corner off) and pipe out small chips onto a teflex sheet. Dehydrate overnight at 118 degrees. Keep in refrigerator in sealed container until ready to use. Makes about 2 cups or more.

(Dehydrated carob chips)