Balsamic Almond Butter Dressing
Have you tried almond butter dressing yet?? If not, you need to get on it. This Balsamic Almond Butter Dressing can be used in SO many ways – it’s a fan-favorite. Just six ingredients, vegan, paleo and can be made Whole30 with one simple sweetener swap.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About 8oz bottle 1x
- Category: salads
- Method: food processor
- Cuisine: American
Ingredients
Scale
- 3 TBS balsamic vinegar*
- 1.5 TBS extra virgin olive oil**
- 3 TBS maple syrup
- 1/4 cup creamy almond butter (or sub cashew butter)
- 1.5 TBS stoneground mustard
- 1/2 tsp salt, or to taste
- 2–4 TBS water, to thin for desired consistency
Instructions
- Add all ingredients to small blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached. I typically add 3 tablespoons. Alternatively you could whisk in medium bowl, but using a blender or food processor is best.
- Taste test the dressing to make sure you’re alright with the vinegar-sweetness ratio, adding more sweetener or more balsamic to taste.
- Serve with salads, roasted veggies, or even as a chicken or steak sauce.
- Store salad dressing in covered jar in refrigerator up to 1 week. Dressing may get thick after sitting in fridge You can add a little bit of water and stir well with spoon before using.
Notes
*Adjust according to taste. I like a good balsamic vinegar taste but if you’d like you can use less, or even a touch more if you prefer strong. You can also balance out with more or less maple syrup.
**Could sub avocado, almond oil, or even pumpkin seed oil.
Nutrition
- Serving Size: 1/8th
- Calories: 100
- Sugar: 1g
- Sodium: 181mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Balsamic Almond Butter Dressing, healthy salad dressing, balsamic dressing