Say hello to your new favorite all-purpose dressing! This creamy, savory, and slightly spicy almond butter dressing comes together in just five minutes with a simple shake of a jar. It’s incredibly versatile and my absolute favorite way to elevate fresh vegetables—it’s a total game-changer on roasted broccoli! The best part? You can easily customize it to fit your pantry and your palate. This recipe is your secret weapon for making any meal more delicious.
Ingredients
• MAKES: 1 cup / 240 mlPREP TIME: 5 minutesCOOK TIME: —
• 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
Instructions
1. Place all the in a 12-ounce (350-ml) or larger airtight container.
2. Cover tightly and shake vigorously until all are smooth and fully incorporated.
3. When ready to serve, give the container another quick shake and enjoy.
Nutritional Information
• Per tablespoon:calories: 22 | 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%
Pro Tips
• & Variations
• Store the dressing in an airtight container in the fridge for up to 5 days.
• For a nut-free version, simply use sunflower seed butter in place of the almond butter.
• To make it nightshade-free, omit the cayenne pepper.
• If you don’t have coconut aminos, replace it with an equal amount of soy sauce but omit the salt from the recipe. You can add 2 teaspoons of confectioners’-style erythritol for a touch of sweetness.
• For a richer, dairy-based dressing, replace the coconut milk with heavy cream. If you don’t have toasted sesame oil, avocado oil or olive oil are great substitutes.
FAQ
Q: How long does this almond butter dressing last
A: You can store this creamy almond butter dressing in an airtight container in the refrigerator for up to 5 days. Be sure to give it a good shake before each use as the ingredients may separate.
Q: Can I make this dressing nut-free
A: Absolutely. For a nut-free version, simply replace the almond butter with an equal amount of sunflower seed butter. The taste will be slightly different but just as delicious.
Q: What is a good substitute for coconut aminos in this recipe
A: If you don’t have coconut aminos, you can use an equal amount of soy sauce or tamari. If you use soy sauce, omit the added salt from the recipe as soy sauce is much saltier.
Q: What do you serve this almond dressing with
A: This versatile dressing is fantastic on almost anything. It’s especially delicious on roasted vegetables like broccoli, drizzled over salads, used as a dip for fresh veggies, or as a sauce for grain bowls.
