There’s a vegan salad dressing recipe for pretty much any type you can think of off the top of your head: Ranch, Italian, House, and so forth. But there are also plenty of unique recipes for dressings which you won’t even find on the shelves in your local grocery store. This vegan salad dressing is one such recipe for a special curried almond sauce. It tastes absolutely delicious with kale salad, and adds a bit of Indian flavor to any salad you are preparing.
½ cup almonds, raw
2 ½ tbsp apple cider vinegar
2 tbsp pure maple syrup (or you may use agave nectar)
2/3 cup water (if you want thinner dressing, use more water)
1 teaspoon ginger, fresh and grated
1 garlic clove (small)
½ teaspoon sea salt
½ teaspoon Dijon mustard
1/8 teaspoon curry powder (or to taste)
Pepper (to taste)
1. Put all the ingredients into a bowl and puree them using a blender. You will get the best effect if you have a high powered blender, so you can get the mixture really smooth. How thick or thin the dressing is will depend on how much water you add. With 2/3 cup, the dressing will still have some thickness to it. If you want it thinner, add in a little bit more water at a time until you achieve the consistency you want. The recommended amount of curry will lend only a subtle flavor. If you want a richer flavor, you can add more. Pepper adds a little kick, but you can leave it out if you don’t want it.
2. If you want to use this recipe as a dip and not a dressing, here’s a quick trick! Put it in the refrigerator for a few hours. It will be much thicker after you take it out, and goes great with bread or pita chips! If you need to thin it out a bit again, you can add more water. If you’re planning a dip instead of a dressing, you can also use less water to begin with, about 1/3 cup.
Servings : 1 cup
Ready in : 10
Course : Salad
Recipe Type : Lunch, Vegan Recipes