Thick and creamy dressing thats tangy with a nice hint of spice. You could also double or triple the recipe and use it as a dipping sauce for veggies or nori rolls.
2 tablespoon ground almonds (leftover from making mylk is fine)
1 tablespoon minced ginger, fresh is preferred
1 green onion, white part only, minced
2 teaspoon red onion
juice of 1 lime
2 teaspoon flax oil
2 teaspoon hemp oil
¼ teaspoon curry powder
¼ teaspoon cumin
1 tablespoon sweetener (honey, agave, etc.)
dash sea salt (optional)
water as needed for consistency
Blend all ingredients in blender or coffee grinder.