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Creamy Coconut Almond Dressing – vegetarian recipe
Stav Kogan

Creamy Coconut Almond Dressing

Transport your taste buds to Thailand with this incredibly creamy and flavorful Coconut Almond Dressing! With a luscious blend of coconut milk, rich almond butter, zesty lime, and a hint of curry, this dressing comes together in a blender in under a minute.
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Prep Time 1 minute
Total Time 1 hour 1 minute
Servings: 12 serving
Calories: 60
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup (125 mL) coconut milk
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) almond butter
  • 2 tablespoons (30 mL / 1 fl oz) minced ginger
  • 2 tablespoons (30 mL / 1 fl oz) lime juice
  • 1 tablespoon (15 mL / 0.5 fl oz) maple syrup
  • 1 teaspoon (5 mL / 0.2 fl oz) curry powder
  • 1 small clove garlic, chopped
  • Pinch of salt
  • Store in an airtight container in the refrigerator. It will last for 3-4 days if using fresh coconut milk, or up to 2 weeks with canned coconut milk.
  • For a thinner dressing, add more water, one tablespoon at a time. For a thicker dip-like consistency, reduce the water or add more almond butter.

Method
 

  1. Combine all : Place the coconut milk, water, almond butter, minced ginger, lime juice, maple syrup, curry powder, chopped garlic, and salt into a high-speed blender.
  2. Blend until smooth: Process on high for 30-60 seconds, or until the dressing is completely smooth and creamy.
  3. Chill to thicken: For the best consistency, transfer the dressing to a jar and refrigerate for at least 1 hour to allow it to thicken slightly before serving.
  4. Don't just use it on salads! This dressing is a fantastic marinade for tofu or tempeh, a sauce for noodle bowls, or a dip for spring rolls and raw veggies.

Nutrition

Calories: 60kcalCarbohydrates: 3gProtein: 1gFat: 5g

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