Creamy Curried Almond Coleslaw Dressing

By Hester

Ingredients

• 1/2 cup raw almonds
• 2 1/2 Tbsp apple cider vinegar
• 2 Tbsp pure maple syrup or agave nectar
• 2/3 cup water(or more to thin as needed; see note)
• 1 very small clove garlic
• 1 tsp freshly grated ginger
• 1/2 tsp prepared mustard
• ptional: Freshly ground black pepper
• 1/8 tsp curry powder (or more to taste)

Details

Servings 1
Adapted from savvyvegetarian.com

Preparation

Step 1

1.Using a standing blender or an immesrsion blender and deep cup or jar, puree all the ingredients (starting with 1/3 cup of the water) until very smooth
2.A high powered blander such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blander will leave a little more texture and take a little longer.
3.Add additional curry powder to taste, and additional water to thin as desired (see note).

SV Recipe Tips:

Since I have a regular blender, but wanted a smooth texture, I first blanched the almonds by plunging in boiling water for 1 minute, then cold water for 5 minutes. Then I soaked them overnight, and peeled them before blending. This worked perfectly.

I also tinkered with the ingredients, leaving out the garlic, mustard and ginger for my non-spicy husband, and using lemon juice instead of apple cider vinegar. The dressing still tasted divine!