Best Almond Mayonnaise Recipes

ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE

Steps:

• Make lemon soy mayonnaise:
• Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
• Make shrimp cakes:
• Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.
• Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.
• Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

ALMOND MAYONNAISE

Steps:

• Grind the almonds in a blender.
• Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth.
• With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream.
• Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar.
• Add the lemon juice and vinegar and process until thick and creamy.
• Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.

VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD

Steps:

• blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
• store in the fridge for up to 5 days.
• Makes 1 cup for 6 servings.

ROASTED-PEPPER AND ALMOND MAYONNAISE

Steps:

• Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).