Balsamic Almond Butter Dressing

YEILD: 8 oz bottle

INGREDIENTS

  • 3 TBS balsamic vinegar

  • 1.5 TBS extra virgin olive oil

  • 3 TBS maple syrup

  • 1/4 cup creamy almond butter (or sub cashew butter)

  • 1.5 TBS stoneground mustard

  • 1/2 tsp salt, or to taste

  • 2–4 TBS water, to thin for desired consistency

INSTRUCTIONS

  1. Add all ingredients to small blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached. I typically add 3 tablespoons. Alternatively you could whisk in medium bowl, but using a blender or food processor is best.

  2. Taste test the dressing to make sure you’re alright with the vinegar-sweetness ratio, adding more sweetener or more balsamic to taste.

  3. Serve with salads, roasted veggies, or even as a chicken or steak sauce.

  4. Store salad dressing in covered jar in refrigerator up to 1 week. Dressing may get thick after sitting in fridge You can add a little bit of water and stir well with spoon before using.

Thanks to fitmittenkitchen for this recipe.

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