This creamy, dreamy almond butter dressing is thick and super smooth. It’s perfect for salad, buddha bowls or roasted veggies. The flavor is pumped up with fresh rosemary and lemon for plenty of zip!
Because I’m lactose intolerant, I’m always looking for ways to still eat rich, creamy foods without the bloat. Ranch and blue cheese dressing are really out of the question at this point, so I’m really happy I can get that same creamy satisfaction from this almond butter dressing. And don’t think this is some boo hoo, I can’t have cheese anymore compromise…even if you’re a dairy eating machine, this dressing is still a winner. There is NO SACRIFICE ON FLAVOR or creaminess here, I promise!
It’s also a great option even if you don’t love nuts or nut butter. Sure there is a distinct nutty earthiness from the almond butter, but the more prominent flavors here are fresh rosemary and lemon. The almond butter really serves as a thickener and flavor sponge in this recipe. My favorite thing about this almond butter dressing though is how versatile it is. You can of course use it as a creamy salad dressing but you can also use it as an almond butter sauce. Think dipping sauce for Thai chicken satay skewers or as slow simmer sauce for lamb or veggies.
Another great thing about this almond butter dressing is that it’s all natural. I know store bought salad dressing is really convenient, but I’m a huge proponent for making dressing from scratch. Now that I’m older and (hopefully) wiser, I’m more aware of what I’m putting in my body and how it makes me feel. I know it makes me look like a weird health nut, but I’m definitely that person standing in the aisle for extended periods of time reading the ingredient list. Tip: If there are a lot of ingredients you can’t pronounce on the label, I don’t buy it.
5 reasons to ditch YOUR grocery store salad dressing:
- You can make dressing at home in literally 2 minutes!
- Have control over the sugar and sodium levels
- Replace unhealthy oils with healthy fats like nuts and olive oil
- Adapt the recipe to incorporate your favorite flavors
- FRESH TASTES BETTER
It’s one of those common misconceptions that if you’re eating salad, it must be healthy. However that’s not always the case. If you’re interested in making healthy swaps to your eating habits, you’re gonna want to keep an eye out for what’s in your dressing and watch out for your toppings. While the classic Pittsburgh style salad topped with fries and steak and then smothered in blue cheese dressing, sounds DELICIOUS, it’s hard to claim that it’s healthy. When I’m building a healthy salad I like to have a mix of textures and flavors. And of course at heavy drizzle of creamy dreamy almond butter dressing doesn’t hurt : )
How to build the PERFECT salad:
- Use a mix of lettuces for texture
- I like a combo of cabbage, kale, arugula and mixed greens
- Add fresh herbs
- Whole leaves of parsley, basil and tarragon add an extra punch of flavor
- Incorporate fresh fruit
- Grapes in salad was never something I saw growing up but I really like it. Sliced apples, peaches or mango add a nice sweetness too
- Pop some nuts, seeds or grains in there
- They add great texture and crunch! I like walnuts, farro or sunflower seeds
- Top it with a tasty dressing
- Creamy dreamy almond butter dressing anyone?
P.S. Wish me luck, I’m entering this creamy dreamy almond butter dressing recipe into Spread the Love‘s nut butter recipe contest. Spread the Love Foods is a small family business specializing in homemade nut butters and jams. Head over to my Instagram account to watch the step by step video of how to make this dressing (Labeled “DIY DRESSING!” in my story highlights).
- 1/3 cup almond butter
- 1 lemon, juice only
- 1 tsp lemon zest
- 1 tbs olive oil
- 2/3 cup water
- 1 tsp turmeric
- pinch of cayenne pepper optional
- salt and pepper to taste
- 1 tsp fresh rosemary, finely chopped
- Add all of the ingredients to a glass bowl. Whisk about 30 seconds until fully combined. Drizzle over your favorite salad or buddha bowl and enjoy!
- Add the water slowly to gauge what thickness you like. You might want to use less than 2/3 cup of water if you want to use this as a sauce instead of a dressing.
- Store in the fridge in a mason jar for 5 - 7 days.