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yellow sauce in bowl with spoon.

Creamy Almond Curry Sunshine Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexis Joseph
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1.75 cups 1x
  • Category: Side Dishes
  • Method: Blender
  • Cuisine: Indian-Inspired
  • Diet: Vegan


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.


Units Scale
  • 1 cup filtered water
  • 1/2 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
  • 1/2 tsp turmeric
  • 1 tsp fine sea salt


  1. Place almonds in a small bowl. Cover with hot water and set aside to soak for 10 minutes or up to 4 hours.
  2. 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.)