Turmeric Almond Dressing
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant turmeric almond dressing is a versatile addition to your plant-based repertoire, offering a perfect balance of earthy, zesty, and nutty notes. The combination of fresh turmeric and ginger provides a warming depth of flavour, while the creamy almond butter creates a luxurious texture without the need for dairy. Its striking golden hue makes it a beautiful finishing touch for seasonal grain bowls, roasted root vegetables, or a simple kale salad.
As a nutritious vegan dressing, this recipe is packed with wholesome ingredients known for their savoury appeal and health benefits. Using a high-speed blender ensures the fresh aromatics are completely emulsified into a silky, pourable sauce. If you prefer a thinner consistency, simply whisk in an extra splash of water. It is an ideal make-ahead option for healthy weekday lunches or a dip for crunchy crudités.
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Ingredients for Turmeric Almond Dressing
3 (2-inch) pieces fresh turmeric, peeled and roughly chopped, or 2 teaspoons ground dried turmeric
1 (1-inch) piece fresh ginger, peeled and roughly chopped
1 garlic clove, roughly chopped
60ml plus 2 tablespoons fresh lemon juice
45ml natural almond butter
1 tablespoon honey
1/4 teaspoons kosher salt
How to make Turmeric Almond Dressing
Combine all ingredients with 45ml water in a blender and purée until smooth, about 3 minutes. Taste and adjust salt or lemon juice, if desired.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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