Source: Recipes for Life from God’s Garden
1 cup raw almonds
1 cup distilled water
Pour water over almonds, cover and leave on counter to soak for 24 hours. At the end of 24 hours, drain almonds and discard water.
Place almonds in blender with 1 cup distilled water and blend about 2 minutes until creamy. Stop the blender and add the following ingredients:
2 tsp. nutritional yeast flakes
1 tsp. kelp
2 Tbsp. lemon juice
1 tsp. Bragg’s Liquid Aminos
1 tsp. herb seasoning (optional)
1 Tbsp. minced parsley
2 tsp. garlic powder
2 Tbsp. dried onion flakes
1 tsp. dill weed
pinch of cayenne pepper
1 1/2 Tbsp. chopped dates
Blend to mix then add the following thickener:
In a blender combine 2 cups room temperature distilled water or vegetable broth with 2 Tbsp. Arrow root powder. Blend until smooth. Pour into a sauce pan, heat until clear and beginning to thicken. Add this mixture to the blender with the other ingredients and blend well. Pour into glass jar and allow to cool. The mixture will thicken as it cools. Store in refrigerator. This dressing can be used in any recipe which calls for salad dressing.
An even whiter dressing can be made by pouring boiling water over the almonds after soaking. Allow them to soak 15 minutes, then drain and remove hulls. However, the boiling water will destroy the enzymes and much of the nutritional benefit of a raw dressing.