For a dairy-free dressing that doesn’t sacrifice craveable creaminess, look no further than this almond milk-based recipe. We pair it with our Spring Blend for the perfect combination of creamy and crunchy.
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Ingredients
- 1 shallot, roughly cut
- 1 garlic clove, smashed
- 1 egg yolk
- 1 lemon, juiced
- ¼ cup plain almond milk
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- black pepper, until you see the flecks through the dressing
Preparation
- In a food processor or blender combine shallot, garlic, egg yolk, lemon juice, almond milk, olive oil, salt and pepper. Blend until emulsified and slightly thicker.
- Note: Dressing can be kept in the refrigerator for several days. Shake well before using.
