Creamy Herb Dressing
1 Cup Almond Milk
2 Tablespoons Mustard
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Kosher Salt
1 1/2 Cups Canola Oil
1 Tablespoon Thyme
1 Tablespoon Dried Basil
1 Tablespoon Dried Tarragon
1. Place the milk, mustard, vinegar, and salt in a blender. Process to mix.
2. With the blender running, slowly pour in the oil. The slower you pour the better. Process long enough so that any mustard seeds will the pulverized. By pouring slowly and processing for a few minutes, the milk and oil will emulsify and will not separate.
3. Add the herbs. Pulse a few times to incorporate. Store in the refrigerator in jars.
Goes well with a salad.
Soundtrack Shinedown - Threat to Survival