Almond Vinaigrette

Photography, © Foodivine studio



In small bowl, whisk together 1/3 cup each almond butter and water, 1/4 cup each lemon juice and maple syrup, and 1 clove garlic, finely chopped. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. Bring to room temperature and whisk before using.) Makes about 1 cup.

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Dressings & Sauces

Almond Vinaigrette