This is one of my favourite vegan salad dressings lately. And ever since I added some beetroot, I love it even more. It has such a lovely colour and takes a salad to the next level. 
I’m not a big fan of adding oil to a salad dressing. By using nuts, it’s not fat-free, but it contains healthier fats. And of course this recipe is as always vegan and gluten-free.
What I love so much about this salad dressing, it’s super easy to make. And it lasts a while when chilled. I would recommend to use it within approx. 3 days after making.
This is a basic recipe. You can do lots of variations, combine different sorts of nuts for example. While I have used almonds, you can also use cashews, or macadamias etc. in this yummy vegan salad dressing. Beetroot can be cooked or raw.
Makes approx. 200 ml
1/4 cup (35g) almonds (or any other nut), soak in water for at least 8 hours, rinse and drain
1/2 cup (125ml) water
40g beetroot (or more if you like), cooked or raw
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 garlic clove
salt to taste
Instructions:
1. Place all ingredients in a powerful blender and blend until smooth.
2. Transfer to serving container. Then rinse the blender with a tiny bit of water and add to the dressing.
3. Keep chilled and use within approx. 3 days after making.
Enjoy!Â
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
