I got the idea for this creamy, zingy dressing from talented chef Adam Guthrie’s amazing 22 Plant Based Oil Free Dressings. I love a touch of acid in my dressings though, so I added some lemon juice to Adam’s recipe. Lime juice would also work well with the ginger, if you prefer it to lemon.
No more boring salads with this dressing!
Ingredients:
1/2 cup raw almonds
1/2 cup plant milk (I used oat milk)
1 cup water
4 tbsp tahini
6 pitted dates
2 small cloves garlic
1 inch piece fresh ginger, peeled
4 tbsp lemon or lime juice
Method:
Add everything to a high speed blender, and blend until smooth and creamy.
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