Ingredients (use vegan versions):
- 1 cup slivered blanched almonds
- 3-1/2 ounces oil (1/3 cup is too little, 1/2 too much)
- 5 ounces water
- 1/2 teaspoon salt, optional-but it tastes better
- 1/8-1/4 cup lemon juice-fresh is best but RealLemon works
Directions:
Place almonds, oil, salt and about half of the water in blender.
Process on high until smooth, 3-4 minutes. Add remaining water and
continue blending until extremely smooth. Add lemon juice all at
once while blender is operating.
Pour into a 2 cup container and chill. This will set up as it chills.
You may have to experiment with the proportions a little, more or less
oil, more or less lemon juice or almonds, etc.
I have a Kitchen-aid blender that has a very powerful motor, and it will
take about double these ingredients, but a less powerful motor needs
less stuff!
If this doesn't set up right, try adding a little of the runny stuff to
1/4 cup more slivered blanched almonds, process until smooth, then add
the remaining runny stuff, process until well combined. Chill. If this
doesn't work, add a little more lemon juice. It is never ruined, because
you can always add more of the nuts or lemon juice and it works out OK.
If it is too thick, put the lump in the blender and add 1/4 cup water,
process until smooth and pour back into the container and chill.
When you get the right proportions for your blender and taste, write them
down. This is wonderful stuff.
P.S. You can make a wonderful cheezy spread out of this by just adding
one 2 oz jar of chopped pimiento, juice and all, before you add the
lemon juice. Process until it is a pinkish orange color and no chunkies
are seen, add the lemon juice, process to combine and pour into your
container and chill. YUMMY!
Serves: 8-10
Preparation time: 5 min
Nutrition Information: I'm sorry, I don't have any, but if anyone has the
program to figure it out, I'd love to have the info myself!
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