Almondaise - a rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard - is perfect on toast with avocado and crisp radishes.
vegetarian / spring / almond breeze
I’m having a hard time looking at this recipe and not talking about the weather. I realize… weather not a crowd-pleasing topic, but I just can’t get over the gorgeous-ness that is happening outside of my window. (If you’re a fellow midwestern transplant, you understand my excitement). I also can’t get over these bright little tartines.
Oh, and this sauce. It’s along the same lines as some of the cashew-based sauces I’ve made, but it’s also somehow entirely different. The almonds and almond milk create a light, creamy homemade mayo-ish texture. The mustard gives it tang (don’t be shy with the mustard). I added turmeric, initially just for color, but I think it’s the secret ingredient that really makes this special.
This is entirely vegan except for the eggs that I put on my toasts… obviously, those are optional.
Pile on the spring toppings and invite some friends over for brunch!
A note about the blanched almonds – I was lucky enough to find already-peeled ones at Central Market here in Austin. If you can’t find them, get regular raw almonds and follow the notes below. It’s a little tedious and I definitely recommend delegating that task to your significant other.
avocado almondaise tartines
PrintAuthor: Jeanine DonofrioIngredientsalmondaise sauce- 1 cup raw blanched and peeled almonds
- scant 1 cup original Almond Breeze Almond Milk
- 1 tablespoon dijon mustard
- zest & juice of 1 lemon
- 2 teaspoons dried turmeric
- 2 tablespoons olive oil
- salt & pepper
- crusty bread (toasted or grilled)
- avocado slices
- watercress leaves
- chopped edamame
- radishes slices
- capers
- chives
- salt & pepper
- sliced hard boiled eggs (optional)
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