Water can be substituted for soy milk.

Process almonds to fine powder in blender or food processor. Add soy milk, yeast, garlic powder, and salt. Blend well, then add remaining soy milk to form smooth cream.

With blender running on low, remove insert in top and drizzle in oil in thin stream until mixture is thick. Keep blender running and add lemon juice and vinegar. Blend on low for 1 minute longer, to allow mixture to thicken to desired consistency.

Refrigerate tightly sealed; this will keep 10-14 days in refrigerator. Yields 1-1/2 to 2 cups Note: Do not be discouraged if, on occasion, your Almonnaise does not thicken to your expectations. Homemade mayonnaise products are among the most sensitive to prepare, and sometimes they just don't respond. This recipe has been made successfully by many people, but once in a while it fails even for me [the author of The American Vegetarian Cookbook]. For every failure, however, I've had hundreds of successes that make it worth the small risk.

-from The American Vegetarian Cookbook Posted by J.PRINCE13 [Dale] Mm by Sylvia Steiger, GEnie The.Steigers, Ci$ 71511, 2253, Gt Cookbook echo moderator at net/node 004/005