This is a great substitute for mayonnaise!
Almonaise Makes 2 cups
Make double batch
1/2 cup blanched almonds
1/2 cup water
2-3 tablespoons fresh lemon juice
1 small clove garlic
1/2 teaspoon salt
1/2 cup olive oil
If you don’t mind a few flecks of brown leave the almond skins on but if you need a white product, place almonds in boiling water for 1 minute to blanch. Peel off skins. Blend 1/2 cup water and almonds on high to make cream.
Add 1 to 2 more tablespoons of water if blades don't move freely. Slowly dribble olive oil into blender, on high, until cream thickens.