Chili Almond Dressing
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A copycat recipe for the chili almond dressing found on the Whole Foods salad bar. It’s made with creamy almond butter so it’s loaded with healthy fats and low in sugar. Oil-free, vegan, low-carb and gluten-free.
The salad bar is one of my favorite parts of Whole Foods. No shame there!
I love getting inspiration for new recipes to post here on EBF from different restaurants and grocery stores… and Whole Foods is the perfect spot for this! The garlicky kale salad with the garlic tahini dressing will always have my heart, but I recently discovered the chili almond dressing and it’s quickly becoming a new favorite. Whole Foods carries it in their salad bar, made by Cindy’s Kitchen, but you can’t buy it on it’s own! So obviously I had to recreate it at home.
I love creating my own healthy dressings at home because I know exactly what’s going in them. They don’t have to be loaded with oil or sugar to taste delicious. This dressing = case in point. I sweetened it slightly with one medjool date and used homemade almond butter as a base to make this a ridiculously delicious but good-for-you dressing!
A note on the spice: I used sambal oelek for spice which is essentially sriracha without the sugar, but you can also use 1 small chili pepper. If you aren’t a big spice fan you can actually leave out the sambal oelek or chili pepper for a creamy almond dressing that’s mild but just as tasty.
This dressing is amazing on this Asian chopped salad, but honestly I’ve been loving it on pretty much everything. What will you put this on?! I want alllll the ideas!
Popular Dressing Recipes To Try
- Blueberry Tahini Dressing
- Tahini Dressing
- Basil Vinaigrette
- Honey Mustard Dressing
- Apple Cider Vinaigrette Dressing
- Lemon Vinaigrette Dressing
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chili Almond Dressing
Ingredients
- ½ cup natural almond butter, no sugar added
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon low sodium tamari or soy sauce
- 1 inch knob fresh ginger, peeled
- 1-2 cloves garlic
- 1 pitted medjool date
- 1 teaspoon sambal oelek or 1 small chili pepper
- ⅓ cup water
Instructions
- Blend all ingredients together in a high-speed blender. Store leftovers in a sealed container in the fridge. Dressing will thicken as it sits so feel free to add a little liquid if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is a really tasty recipe. I used coconut aminos in place of soy sauce as I always do. It had a little bit of a thai inspired flavor, because of the ginger and chili I think. I make a lot of “component” bowls, today I drizzled it over my bowl of air fried tofu, sweet potato, and steamed broccoli. This recipe is absolutely going into my regular rotation. I like to have almond, cashew, and tahini based sauces and I’ve got a pretty solid rotation now. YUMMMMY!
So glad this is going into your regular rotation, Laura! Those bowl components sound amazing with this dressing, and coconut aminos is a great swap. Thanks so much for making the recipe and for coming back to leave such a thoughtful review.