Raw Almond Mayo

1/4 cup almonds
soaked overnight
1 small garlic
1/4 tsp salt
or 2 tsp tamari
1 Tbs lemon juice
1 large date
1 pinch cayenne
1/3 cup water
3/4 cup olive oil
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