Ingredients
Ingredients
- 1/4 cup almond butter (preferably Revival Food Co. classic or super spread)
- 1/4 cup unsweetened almond milk or coconut milk
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Juice of 1 lime
- 2 teaspoons agave syrup or honey
- 2 teaspoons sriracha sauce (adjust to taste)
Instructions
- Combine Ingredients: Pour all the ingredients into a blender, including almond butter, almond or coconut milk, rice wine vinegar, sesame oil, soy sauce, lime juice, agave or honey, and sriracha.
- Blend Until Smooth: Blend on high for about 30 seconds until the dressing is smooth and creamy with no lumps.
- Taste and Adjust: Taste the dressing and add more sriracha if you prefer a spicier kick, or adjust sweetness and acidity as needed.
- Store: Transfer the dressing to a mason jar or airtight container. It makes about 1 cup—enough for four salads. Use within four days if made with coconut milk, or keep longer if using almond milk.
Notes
- Use unsweetened nut milk to avoid extra sweetness that can alter the dressing balance.
- For a vegan version, use agave instead of honey.
- This dressing pairs well with green salads, grain bowls, or as a dip for fresh vegetables.
- Adjust sriracha according to preferred spice level.
- Shake or stir well before each use as ingredients may separate.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce/Dressing
- Method: Blending
- Cuisine: Thai-Inspired
- Diet: Vegan
