Rating3/5 (from 2 ratings)3
YieldMakes 1 cup
½ cup nut butter (I use cashew or almond)
¼ cup olive oil
¼ cup water
2 teaspoon lemon juice (or apple cider vinegar)
2 teaspoon Bragg liquid aminos (or Nama Shoyu)
1 teaspoon ginger root, minced
1 clove garlic (optional)
Whisk all of the wet ingredients together in a small bowl until smooth. Stir in the ginger, garlic and sea salt.
Kristina4789's ThoughtsBy kristina4789
This is a quick & delicious salad dressing/dip with a great blend of tastes. It’s responsible for converting me & at least one other person to raw foods! If you make a big batch, it can dry out in the fridge after a few days so you may have to add more water to obtain the desired consistency.
Print This Recipe (PDF)
Click the button below to download the printable PDF.