MAKES 1 cup (240 ml)
PREP TIME: 5 minutes
COOK TIME: —
My favorite way to use this dressing is to drizzle it on fresh vegetables, broccoli especially. There are multiple ways to personalize this recipe, too. If you love dairy, replace the coconut milk with heavy cream. If you don’t do toasted sesame oil or don’t want to buy a bottle just for this recipe, replace it with avocado oil or olive oil.
If you don’t have access to coconut aminos, you can replace it with an equal amount of soy sauce, omit the salt from the recipe, and add your favorite sweetener—either 10 drops of liquid stevia or 2 teaspoons of confectioners’-style erythritol should do the trick!
¼ cup (70 g) smooth unsweetened almond butter
¼ cup (60 ml) full-fat coconut milk
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
2 tablespoons toasted sesame oil
1 tablespoon lime juice
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon finely ground sea salt
- Place all the ingredients in a 12-ounce (350-ml) or larger airtight container. Cover and shake until incorporated.
- When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 5 days.
make it NIGHTSHADE-FREE:
Omit the cayenne.
make it NUT-FREE:
Use sunflower seed butter in place of the almond butter.
Per tablespoon:
calories: 22 | calories from fat: 18 | total fat: 2 g | saturated fat: 0.4 g | cholesterol: 0 mg
sodium: 61 mg | carbs: 0.7 g | dietary fiber: 0.1 g | net carbs: 0.6 g | sugars: 0.1 g | protein: 0.1 g
FAT : 86%
CARBS : 12%
PROTEIN : 2%
