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Spicy Thai Almond Salad Dressing
8 servings

[ INGREDIENTS ]

Almond Butter
Coconut Milk
Rice Wine Vinegar
Sesame Oil
Coconut Aminos
Lime Juice
Sriracha Hot Sauce
Honey
Salt

[ INSTRUCTIONS ]

1. Add :
   
   1/4 Cup Almond Butter;
   1/4 Cup Coconut Milk;
   1/4 Cup Rice Wine Vinegar - Unseasoned, Plain;
   1 Tablespoon Sesame Oil;
   3 Tablespoons Coconut Aminos;
   1 Tablespoon Lime Juice - Fresh;
   1 - 2 Teaspoons Sriracha Hot Sauce; ¹
   2 Teaspoons Honey;
   to a blender.
2. Blend well for 1 - 2 minutes, until mixture begins to lighten and looks well mixed, the coconut milk will make it get slightly "fluffy."
3. Taste, and adjust seasonings to taste.
4. Add more lime or sriracha if you love those flavors, and use a dash of :
   
   Salt, to Taste;
   to bring the flavors out more if desired.
5. Store in the refrigerator for up to 4 days. ²

[ NOTE ]

¹ Start with 1 Teaspoon Sriracha Hot Sauce, unless you know you love it spicy then add more.

² Coconut milk does go bad quickly, so this dressing isn't something you can have around for a long time. If you'd like the dressing to be "pourable," bring it to room temperature and stir well before serving. The oils in the almond butter and coconut milk will softly solidify when refrigerated.

::: View the original recipe for Spicy Thai Almond Salad Dressing at sunkissedkitchen.com