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Ingredients
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Blueberries
- 1/4 Cup Raw Walnuts pieces
- 1 Tbsp Filtered Water 2 Tbsp, if needed
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Sugar or maple syrup
- Salt and Pepper to taste
Ingredients
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Instructions
- Puree the vinegar, blueberries, and half of the walnuts in a blender until smooth, thinning it with 1 or 2 tablespoons of water if desired.
- Finely chop the rest of the walnuts. Transfer to a jar with a tight-fitting lid and add the shallot, thyme, and sugar. Shake to combine and season with salt and pepper. Refrigerate for at least a few hours and up to 3 days to allow the flavors to meld.
Recipe Notes
Read the blog post where this recipe originally appeared: Oil-Free Dressings
This recipe is from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life© Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com