I can't believe it's Vegan Icantbeliveitsvegan | Page 51

You will need:
½ cup of nuts (I use cashews)
1 clove of garlic minced
1 T Dijon mustard
2 T Lemon Juice
2 T Oil
¼ cup of water
Method:
1. Place all ingredients except water
in a blender and process till
smooth
2. Gradually add water till desired
consistency is achieved
You will need:
Method:
1 cup vegetable oil of your
choice
½ cup non dairy milk of your
choice (I use soy)
1 tsp lemon juice
Pinch of salt
½ tsp of mustard of your
choice
1. Your milk MUST be room temperature, this is VERY important,
emulsification will not occur with cold milk. If milk has been in
the fridge, warm slightly if you need.
2. Blend milk and lemon juice in blender for 30 seconds.
3. Then slowly add the oil till emulsification begins – keep going
until your desired consistency is achieved.
4. Add salt and mustard, blend till fully combined.