I have always loved soy based dressings and have recently been using the Japanese tamari in place of the Chinese soy. Tamari is a little richer yet less salty than the traditional soy, adding that elusive ‘umami’ to stir fries and dressings. It is a by-product of miso paste and owing to the absence of wheat is gluten free.
A pot of almond butter has been lurking in the back of my cupboard for ages and I have finally found a most excellent use for it. Combined with the tamari, a little citrus and thinned with cold water (excellent for lowering the calorie content!) this makes a dressing/dip that is quite delicious served over steamed and cooled green vegetables and here I have used purple sprouting broccoli, drizzled with the dressing and finished with a sprinkling of toasted almonds just to add a bit of crunch. It is extremely moreish (that’s the umami for you!) and I hope you like it as much as I do.
4 tablespoons almond butter
1 tablespoon tamari
1 tablespoon lemon juice
3 – 4 tablespoons cold water
1 teaspoon maple syrup
Sea salt and black pepper
Using a small whisk, sound and stir the almond butter, lemon juice, tamari and 3 tablespoons of water together until well blended and about the consistency of double cream. Add water to adjust the thickness if need be and a little maple syrup to taste. Season. Adjust according to taste.
One idea is to serve the dressing over steamed/boiled sprouting broccoli and top with crunch toasted almonds. Or use as a dip for crudités.