Gorgeous Curry Dressing made in the blender with almonds, apple cider vinegar, Dijon, maple syrup, and warming spices. This oil-free dressing is super nourishing and bursting with all the sweet, nutty, tangy flavors. Enjoy it as a salad dressing (thin with water if needed), a dip for veggies, spread on fish, chicken or tofu, or slathered on my Chickpea Glow Bowls.
She's purty and bright and all kinds of delish! Hello, sunshine.
I first came up with this dressing to slather on Brussels Sprouts (hello, Curried Brussels Sprouts) when I was running our café, Alchemy. It became famous with our customers real quick. We couldn't keep that guy on the shelves!
The unique flavors of curry powder, almonds, and ginger pop in a way you want to keep coming back to. It makes veggies and bowls so FUN, ya know?
- Almonds: Almonds add nutty flavor and delightful creaminess. They also thicken the dressing. I've tested this recipe with both raw and roasted, and I used roasted salted in my latest batch. Delish!
- Apple cider vinegar: Like my Apple Cider Vinegar Dressing, this adds delicious tang and brightness plus a slew of health benefits.
- Spices: Anti-inflammatory spices including turmeric, mild yellow curry powder, and dried ginger add amazing warm flavors.
- Maple syrup: To add just enough natural sweetness.
- Salt: Since there's a bunch of almonds and water in this recipe, we need a good amount of salt to make the flavors pop.
- Nut free: Try sunflower seeds instead.
- Vinegar: Swap for lemon juice (you may want a bit more).
- Almonds: I tested this recipe with cashew instead and it was delish!
Let's make it!
Place almonds in a bowl, cover with hot water, and soak.
Add almonds to blender with the rest of in the ingredients.
Blend until smooth and creamy. Yum!
How long does it keep?
This dressing will stay good in the fridge for up to 5 days. I don't recommend freezing it since the consistency will be different.
Delish serving ideas
- over roasted cauliflower
- as a dip for roasted sweet potatoes or crackers
- spread on salmon then baked
- as a dressing for a simple green salad
I hope you love this winner! Let me know in the comments if you give this recipe a shot. Your feedback makes my day, truly!Print
Gorgeous Curry Dressing made with almonds, apple cider vinegar, Dijon, maple syrup, and warming spices. This oil-free dressing is super nourishing and bursting with all the sweet, nutty, tangy flavors. Enjoy it as a salad dressing (thin with water if needed), a dip for veggies, spread on fish, chicken or tofu, or slathered on my Chickpea Glow Bowls.
- 1 cup filtered water
- ½ cup raw or roasted almonds
- 2 tbsp apple cider vinegar
- 3 tbsp honey or maple syrup*
- 1 tsp dried ginger
- 1 tsp Dijon mustard
- 2 tsp mild curry powder
- ½ tsp turmeric
- 1 tsp fine sea salt
- Place almonds in a small bowl. Cover with hot water and set aside to soak for 10 minutes or up to 4 hours.
- Drain almonds and place in a high speed blender (I used my Nutribullet) with the rest of the ingredients. Blend until completely smooth and creamy. Season to taste with salt and pepper. Store in the refrigerator for up to 1 week.
*You can also use 4 soft pitted Medjool dates. The dressing will be thicker. (The photos are with the date version.)