I've been a vegetarian for about 10 years now, after watching a video on factory farming. There are a lot of reasons of why I think vegetarianism is the tits, but I won't go into that right now (that's for another post). Now, what I don't always think about are the food items that are blatantly not red, raw meat: eggs & dairy. The one thing I love on all my sandwiches and burgers is mayo. Freaking mayonnaise with all of its delicious glory. But I don't know if you heard: mayo is ehhh, not the best thing for you. A few months back, I was looking for healthier alternatives on the web when I stumbled upon this raw & vegan recipe. Yes! I tried it, I loved it.
I don't want to take the glory away from Gena's recipe--I just want to repost my thoughts on it. I love it because it's so simple--so, here are my suggestions:
- This is a good recipe to start on the night before. Or, if you're like me and impatient you can also soak the almonds for an hour or so and just get a chunkier consistency.
- if you want to mix up the nuts, you can throw in cashews or macadamias. Macadamias cost you your firstborn per pound, so you may want to use those bad boys sparingly.
- I add more garlic to it that called for.
- Since I used lemon juice from the bottle, I put a couple of tablespoons in, one at a time as to not overpower the taste.
- Keep some water handy to pour into the blender as you see fit. The mixture can get a little tough to blend if the nuts are still too hard to get chopped up by the blade, so the water helps.
Drain the nuts and chuck all of the ingredients into a blender and blend until you have a smooth consistency. That's it. The apple cider vinegar, garlic, and lemon juice give the mayo taste to the nut mixture. I found this mixture lasts almost two weeks in the fridge... although I eat it way faster than that. Don't let the name fool you! So tasty on crackers, as a dip, with veggies and more. Head over to choosing raw to read the whole recipe!