If I were stuck on a deserted island and I could have one food, it would be almond butter. Oh, and wine – strictly for the antioxidants of course 😉 So, imagine my excitement when I found an almond butter salad dressing recipe in my favorite vegan magazine, VegNews (yes, I still get magazines in the mail – snail mail, not email).
Almond butter + kale?!? Yum! Okay, maybe not straight almond butter + kale, but this dressing + kale = heaven.
This dressing is:
A little sweet
A little spicy
In addition to being my new favorite dressing, it also comes with the powerful health benefits of eating monounsaturated fat – including a lower risk of heart disease, blood sugar stabilization, weight loss, and improvement in mood (just to name a few). Keep in mind, this doesn’t mean you should be eating this by the cupful, although you may want to. Like anything, it is best enjoyed in moderation (and on kale).
Without further ado, here is the recipe (adapted from the January/February 2017 issue of VegNews):
This ultra creamy dressing is dairy-free, gluten-free, vegan, and delicious! It’s super easy to make and your non-vegan friends and family will never know it’s vegan.
- 2 tbsp organic white miso paste
- 3 tbsp raw almond butter
- 2 tsp real maple syrup
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1/8 tsp cayenne pepper
- water to thin
- Place all ingredients in a high-powered blender and blend until smooth.
- If dressing is too thick, slowly add water until you reach your desired consistency.
- This dressing can be made ahead of time and stored in the refrigerator, but keep in mind that it will thicken up when it’s cold.
- Serving Size: 4
- Calories: 148
- Sugar: 4
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
Here is why I don’t list the fat content.