Almondaise Dressing

      ½ c sprouted raw whole almonds, (measured after sprouting)

    ½ c water  

1 1 ¼ c light olive oil   

3 T fresh squeezed lemon juice

1. Have all ingredients ready.

2. Place almonds in blender with ½ c water and grind to a smooth

paste. If necessary, add just enough additional water to keep

mixture moving.

3. With blender still running, remove insert in the top of the blender

and drizzle in the oil in a thin stream until the mixture is thick. 

4. Add lemon juice. Blend for 1 minute longer, stopping

blender to stir down sides, and re-blend to thicken entire mixture.

5. Store refrigerated in a tightly sealed container 5-7 days. Water

tends to separate out of the mixture occasionally, simply stir

before using.

Sometimes when I am blending this, it does not become as thick as I would think it would.  If I have added the 1 1/4 c. of oil and it still is not thick, I just add the lemon juice and it thickens right up. Glub, glub, glub.  That's what is sounds like. :)

Creamy Honey Mustard Dressing

www.bestfoodist.com

½ c Almondaise (see above recipe)

2 t raw apple cider vinegar

2 T spicy brown or yellow mustard (or more to taste)

2 T honey

sea salt & pepper, to taste.

1. Whisk together Almondaise, vinegar, mustard and honey until smooth.

2. Stir in other ingredients to taste.