tastes EXACTLY like real mayo!

[coco]

i keep going back to this page of recipes, some of them are really amazing. the almonnaise on this list tastes exactly like mayo, i tested it on a bunch of people and not one of them (even the fussy kids) could tell the difference between it and hellman's. i can't get over it myself, it's really incredible!

http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html

[Thick]

Looks good! Did you use the avacado or oil? What did you use it on? (lol I can barely remember what to do with mayonnaise) I guess it would be good on sandwiches or as a dressing..how do you enjoy it?

[coco]

i used grapeseed oil but now that i've made it i can see how the avo would taste good. not sure if it would emulsify as well w avo instead of oil, something about blending oil w the acid that makes it go the exact texture of mayo...

i tend to eat very simply myself but kids, you know, it can be hard to feed them. the more recipes, especially for school, the better. and i like the occasional fun treat too.

tomato sandwiches! real bread, dehydrated bread or crackers, or leaves, oh num num num... sprouts, avo, cucumber slices... mmmmmmm.

i've always wanted to make the mock tuna and "egg" salad (made w button mushrooms for the egg) but couldn't get it right w/out a good mayo sub.

"pasta" salad w zucchini noodles, fresh corn and fresh peas. w mint or basil or dill. oh man, i can't wait to try them all!

[SevenKindsOfCookie]

Holy moly, 1-1¼ cups of oil? That's a lot of oil. How long will it last in the fridge?

Here's another version that only needs half a cup of oil. They use agar agar for thickening instead. Anyone tried it?
http://www.youtube.com/watch?v=njOeR9e1Dn0&feature=related

[coco]

i have some agar but you need to boil it, it doesn't work without the heat.

it made TONS! if i used less oil i'd get less mayo. it's keeps for a while in the fridge, i think it said in that recipe. a few days anyhow. i wouldn't make such a huge batch again but for a potluck or family dinner this is a great amount!

[DebB]

i keep going back to this page of recipes, some of them are really amazing. the almonnaise on this list tastes exactly like mayo, i tested it on a bunch of people and not one of them (even the fussy kids) could tell the difference between it and hellman's. i can't get over it myself, it's really incredible!

http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html

Hi coco ~ I hope you don't mind, but I'll cut and paste the recipe here for ease. Thanks for sharing this!!

Almonnaise (http://thesunnyrawkitchen.blogspot.com/2007/01/in-sandys-sunny-kitchen-part-2.html)
Adapted from the recipe in Marilyn Diamond's book "Fit For Life"

½ cup raw almonds
½ to ¾ cup water
1 tsp nutritional yeast
1 or 2 garlic cloves, crushed
¾ tsp salt
1 tsp herbal seasoning
1 to 1 ¼ cup oil (I like to use 1/2 an avocado instead)
3 tbs lemon juice
½ tsp apple cider vinegar

Grind almonds in coffee grinder to a fine powder. Transfer almonds to blender and add half the water along with yeast, garlic, salt and seasoning. Blend well, then add remaining water to form smooth cream.

With blender on low, remove insert in top and drizzle in the oil in a thin stream until mixture is thick.

Keep blender running and add lemon juice and vinegar. Blend on low for one more minute, to allow mixture to thicken.

Refrigerate tightly sealed.

Herbed variation:
At the end of blending the almonnaise, add: 2 tsp minced chive or green onion, 2 tsp dried basil, some tarragon and dill and a handful of fresh parsley and cilantro. Yum!

[DebB]

i keep going back to this page of recipes, some of them are really amazing. the almonnaise on this list tastes exactly like mayo, i tested it on a bunch of people and not one of them (even the fussy kids) could tell the difference between it and hellman's. i can't get over it myself, it's really incredible!

http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html

Hi again Coco ~ Did you use the oil or the avocado? If you used the oil - what kind and how much did you use? Thank you! *Ü*

[coco]

it's up there in my second post. i used 1 cup of grapeseed oil.

[DebB]

Oops, sorry! I got too excited to read all the posts! *Ü*

[coco]

no problem!:)

if anyone tries it w avo before me please let me know how it turns out. i'll come back w a comparison after i've tried them both myself. not soon though, can't say i miss mayo enough to eat that much of it!

i'm going to make either the cillantro-dill pesto or the creamy alfredo sauce or the creamy spinach sauce w pine nut parmesan from that site over zucchini noodles for dinner tonight. my dad is willing to try my "cooking" so we'll see how it goes! he liked his spinach and fruit breakfast smoothies and the banana ice scream and chocolate sauce i made after lunch today so i have high hopes. wish me luck;)

[smiley]

I wanna try this recipe and was wondering what you used for herbal seasoning?

[coco]

i used pretty much what she suggests on the site, a bit of paprika, some cumin and a touch of cayenne. very lovely.

[veganman]

I like to substitute soaked chia seed in a ratio of about 1 to 4 or 1 to 8 (chia to water) for olive oil. I then blen them in the vita mix. Great for recipes.

[coco]

made the eggless egg salad. can't resize pics right now so here's a link to the recipe and some photos. it was excellent, wins another *sad* dad meal approval!

http://www.rawfoodsupport.com/read.php?4,147479

[spicyfull]

What a Bounty of RECIPES........Thanks SO MUCH FOR SHARING.

[coco]

let me know if anyone tries it!

i'm still waiting for some dulse of kelp so i can give the mock tuna a go and use up the rest of the mayo. i'd like to make the recipe again with avocado in place of the oil to see how it tastes. the more natural the better, i can easily do without the oil!

[fruitandveggies]

This sounds yummy! I'm obsessed with Vegenaise, so I really need a raw alternative. One question though, where can you get raw almonds still? I thought they all legally had to be pasturized now (in the US).

[Tirza]

Holy moly, 1-1¼ cups of oil? That's a lot of oil. How long will it last in the fridge?

Here's another version that only needs half a cup of oil. They use agar agar for thickening instead. Anyone tried it?
http://www.youtube.com/watch?v=njOeR9e1Dn0&feature=related

Agar Agar is warmed enough to melt when it is blended in a high speed blender.

Instead of using even the 1/2 c. of oil, use the same amount of Chia gel to thicken.

[laura-jane]

That recipe sounds delicious. I haven't tried it yet though as I don't have all the ingredients on hand.

Here's the staple raw mayonnaise recipe (http://rawtarian.wordpress.com/2009/09/23/raw-mayonnaise-recipe/) that we use at our place. It does call for macadamia nuts which can be expensive, but, in my opinion, it's worth it. It tastes like Miracle Whip to me. It's even got the zip!!