This raw mayo can be used to replace traditional versions that contain allergenic foods such as eggs, wheat, and refined sugar.
|Peel skins from soaked almonds by pouring boiling water over them and letting them sit for about 30 seconds. Drain and cool under cold water; skins will slip off.|
|Place peeled almonds, garlic, salt, lemon juice, dates, and cayenne in a blender and blend until creamy. Add the water incrementally until desired consistency is reached.|
|When mixture is velvety smooth, turn blender to low and drizzle in the oil. Continue blending until mixture becomes thick.|
|Mayo will keep in a glass jar for 2 weeks in the refrigerator.|
source: Elaina Love