Make healthy almond butter dressing, vegan, low-carb, and allergy-friendly. Perfect for salads or dips. Try it.
Ingredients
- ¼ cup almond butter store-bought or homemade
- 2 tablespoons fresh lemon juice
- 2-4 tablespoons water adjust for desired consistency
- 1 tablespoon extra virgin olive oil optional, for richer texture
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder optional
Instructions
Combine Ingredients: First, in a small bowl or blender, add almond butter, lemon juice, 2 tablespoons water, olive oil (if using), salt, and pepper.
Mix: Next, whisk or blend until smooth. Add more water (1 tablespoon at a time) for a thinner consistency, for example, for drizzling over salads.
Adjust Seasoning: Then, taste and add garlic powder or maple syrup (if using) for extra flavor.
Serve: Finally, drizzle over salads, stir-fries (like Sprouted Lentil Stir-Fry, or use as a dip for veggies.
Store: Store in an airtight container in the fridge for 5–7 days. Stir before use if separation occurs.
