Creamy Lemon Dressing

I made this dressing one day when I was craving a lemony tahini dressing, but found myself without tahini. Almond butter made a terrific stand-in. Feel free to use tahini, or even peanut butter, in place of the almond butter. The fish sauce may seem like an outlier, but it adds a nice, round mouthfeel to the dressing.

creamy-lemon-vinaigrette

1 tablespoon almond butter (or tahini or peanut butter)
1 teaspoon fish sauce
2 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 lemon, juiced (about 3 tablespoons)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 clove garlic
2 tablespoons onions, chopped
1/4 cup water
sea salt and freshly ground black pepper

Blam everything in a blender until smooth.

Makes 2/3 cup

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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