We used to buy Annie’s Organic salad dressing, and a couple of other options that are available at our local health food store. I especially love the goddess dressing, with its rich and creamy body and vibrant flavors. But, the soybean oil in the dressing is something I would rather avoid – so I finally decided to give up the store bought variety completely about a year ago, and I couldn’t be happier about my decision.
The creamy dressings I make here at home are easy, full of texture and flavor, and don’t have any questionable ingredients (like soy oil) in them. I like to use nuts and seeds that are abundant in nutrients, because they dress up my greens and make them feel rich and indulgent while upping the health ante of my meal at the same time.
My homemade dressings are usually thicker than the store bought varieties that I have tried in the past, so a little goes a long way. And this makes my homemade dressings more affordable than the bottled kind from the store, which is a bonus. My favorite homemade dressing as of late is an almond herb concoction that I am sharing with you today.
Almonds are full of calcium and alkalizing minerals, and herbs are both flavorful and healing. Together, these two ingredients make one impressive creamy dressing! Use it for salad, to marinade mushrooms in, or even to add zing to your soups. It is very versatile
You won’t believe how quickly it takes to whip up a batch once the almonds are soaked—check out the recipe:
Raw Vegan Almond Herb Dressing
- 1 cup fresh water
- ½ cup almonds, soaked in water for at least 30 minutes
- 1 zucchini, peeled and cut into chunks
- 2 Lemons, juiced
- 4 medjool dates
- 2 cloves garlic
- Handful of fresh herbs: parsley, basil, oregano, and sage are great choices!
- Pinch of salt to taste
Simply place all of the ingredients in your blender and mix on high until creamy and smooth. Keep in the fridge between uses.