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Creamy Almond Salad Dressing

  • Author: Serena Poon


Makes 2.5 cups.


  • 1 cup  filtered or alkaline water
  • ½ cup raw organic almonds (soaked overnight and drained)
  • 5 oz organic avocado oil (I like cold-pressed)
  • 1 tsp raw organic apple cider vinegar
  • 3 oz fresh squeeze organic lemon juice
  • 2 tsp coconut aminos (or Braggs liquid aminos)
  • 2 cloves of garlic, halved with the inner seed removed
  • 3 Tbsp nutritional yeast
  • ½ tsp cumin power
  • ½ tsp chili powder
  • ½ tsp Himalayan pink salt
  • ¼ tsp Paprika
  • ¼ tsp  coriander


Place all ingredients (starting with the almonds first) into a Vitamix blender. Using the manual speed, begin by blending the mixture slowly until all ingredients are incorporated, then gradually increase the speed until a smooth and creamy consistency. (For a thicker dip-like consistency, use 2.5 ounces less water.) Store in an airtight glass container in refrigerator for up to 5 days. Drizzle over salads or roasted vegetables; use as a dip for crudité and crackers; excellent as a marinade for any protein.