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Creamy Almond Salad Dressing


There is an assumption that delicious food takes a long time to create; that healthy food requires more effort than not-so-healthy food; that healthy food gets boring. I love to equip people with simple solutions that address both of these issues — versatile salad dressings. As most of my clients know, dressings and dips are one of my secrets to maintaining a healthy lifestyle. Salad dressings can also be used as marinades or dipping sauces, and are one of the best ways to minimize prep time in the kitchen, while still maximizing menu variety.




1 cup  filtered or alkaline water

½ cup raw organic almonds (soaked overnight and drained)

5 oz organic avocado oil (I like cold-pressed)

1 tsp raw organic apple cider vinegar 

3 oz fresh squeezed organic lemon juice

2 tsp coconut aminos

2 cloves of garlic, halved with the inner seed removed

3 Tbsp nutritional yeast

½ tsp cumin powder

½ tsp chili powder

½ tsp Himalayan pink salt

¼ tsp Paprika

¼ tsp  coriander


Place all ingredients (starting with the almonds first) into a Vitamix blender. Using the manual speed, begin by blending the mixture slowly until all ingredients are incorporated, then gradually increase the speed until a smooth and creamy consistency. (For a thicker dip-like consistency, use 2.5 ounces less water.) Store in an airtight glass container in the refrigerator for up to 5 days. Drizzle over salads or roasted vegetables; use as a dip for crudité and crackers; excellent as a marinade for any protein.


XO - Serena

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