Thai Almond Butter Dressing (Vegan, Paleo, Whole30 & Gluten Free)
This post is sponsored by Fruit Bliss.
I have always loved the idea of an Asian almond butter or peanut butter sauce or dressing, but I haven’t really found one that I loved and, therefore, I knew I would have to make my own. Most Asian dressing contains sugar, and a lot of it, so I made this version with dates from Fruit Bliss instead of using regular sugar.
I love that Fruit Bliss’s Deglet Nour Dried & Pitted Dates are USDA Organic and nonGMO! They are really soft, and so pure and so perfect for this recipe. Their dates come in a handy resealable bag which is great for keeping them fresh!
Their dates are pitted and the process is minimal, as the fruit is dried in the sun and the only thing added is water to steam or dehydrate! Their fruit might seem darker in color, but that’s because they skip the preservatives and added chemicals that give other dried fruits a bright color.
This is a great vegan dressing that you can drizzle on salad, cauliflower rice or even dip veggies in! We just so happened to use it on salad with protein (ground chicken) in keeping in with Whole30, which is eating meals that consist of real, whole fruits and veggies with protein.
Whip it up in your blender and it’s ready in no time!
Substitutions & notes :
You could possibly make this with peanut butter if you cannot eat almonds (it wouldn’t be Whole30 or Paleo though).
Make sure you are using an almond butter that contains no sugar. The only ingredients should be Organic Dry Roasted Almonds.
You could use olive oil instead of avocado oil, which will change the flavor, but would be good.
Start with 3 TB of Coconut Aminos and add the 4th TB if you’d prefer.
You can add more or less water depending on how thick you would like the dressing. Just add a little at a time and blend.
Enjoy and happy eating!
INGREDIENTS:
1/2 cup almond butter
3-4 TB coconut aminos
1 1/2 tsp grated ginger
3-5 garlic cloves
1/2 cup avocado oil
1/8 tsp sea salt
3-4 Fruit Bliss Deglet Nour Dates
1 lime, juiced
1/2 cup cold water
(About 6 servings)
Directions: Put everything in a powerful blender or food processor and blend until smooth.
