Almononnaise

Directions

1. 1
   Cover almonds with boiling water, then cool.
2. 2
   Slip off the skins; grind almonds to a fine powder in blender.
3. 3
   Add half of the soy milk, yeast, garlic powder and seasoning; blend well, then add the remaining soy water to make a smooth cream.
4. 4
   With blender on low, remove insert on top and drizzle in the oil in a thin stream. Keep blender on low.
5. 5
   Add lemon juice and vinegar.
6. 6
   Blend on low for 1 minute.
7. 7
   Will keep 10 days to 2 weeks, tightly sealed in refrigerator.