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.
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
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.