Almond Mayonnaise

Yield: 1 1/2 cups


  • ¾ cup blanched almonds
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Yellow or Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup almond water
  • ½ cup extra virgin olive oil
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  1. Soak the almonds with water for at least 2 hours or overnight. Drain. Reserve almond water.
  2. Place the almonds in a blender.
  3. Add the rest of the ingredients – except the oil.
  4. Turn on your blender and blend until it is as smooth as you can get it.
  5. Slowly pour in the olive oil through the opening in the lid.


  • If you would like a thinner consistency, add more olive oil.
  • Verify saltines and tanginess at the end and add more to your taste if desire.
  • Refrigerate in a jar for up to a week.