Almond Mayonnaise Recipes
ALMOND-TOPPED FISH
A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying-and the flavor is outstanding. Once you've tried this tender fish, you'll never go back to fried. -Heidi Kirsch, Waterloo, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 13x9-in. baking dish; heat in a 400° oven until melted. Spread butter over bottom of dish; cover with onion. , Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. , Bake, uncovered, at 400° until fish flakes easily with a fork, 18-20 minutes. Sprinkle with almonds.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ALMOND MAYONNAISE
From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.
Provided by VegSocialWorker
Categories Fruit
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274.8, Fat 29.4, SaturatedFat 3.5, Sodium 148.8, Carbohydrate 2.6, Fiber 1, Sugar 0.7, Protein 2.1
MARCONA ALMOND MAYONNAISE
Make and share this Marcona Almond Mayonnaise recipe from Food.com.
Provided by Elanas Pantry
Categories Egg Free
Time 5m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined.
- 2. With motor running on medium or high, drizzle in olive oil to create an emulsion.
- 3. Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture.
- 4. Blend in 2 tablespoons of almonds, then check for thickness and texture.
- 5. If necessary, blend in another tablespoon of almonds, until thick and creamy.
- 6. Serve with sandwiches, burgers and salads.
Nutrition Facts : Calories 266.5, Fat 29.2, SaturatedFat 3.9, Sodium 15.3, Carbohydrate 0.9, Fiber 0.5, Sugar 0.3, Protein 0.9
ROASTED-PEPPER AND ALMOND MAYONNAISE
This romesco-style sauce is good on grilled fish or vegetables as well as burgers.
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).
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