Arugula and Tomato Salad Recipe – The Almond Milk Cookbook

Almond Milk_COVER_low-resAlmond milk is a versatile alternative to dairy- and soy-based milks. Whether you’re vegan, lactose-intolerant, or allergic to soy, you can still enjoy the rich, creamy goodness of milk. Almond milk has a pleasing light flavor and boasts a higher concentration of vitamins and minerals than either dairy or soy milk—without any cholesterol or saturated fat.

In this brand new cookbook, chef and cookbook author Alan Roettinger presents a broad array of wholesome, satisfying, dairy- and gluten-free recipes. Alan is a writer, food designer, blogger, and public speaker. He has demonstrated his recipes at Vegfest on numerous occasions. As a private chef for over thirty years, he’s served a broad spectrum of high-profile clients, from entertainers to presidents, and has honed his expertise in bringing together health and pleasure in food. He is also the author of Extraordinary Vegan, and several other cookbooks.

Arugula and Tomato salad with Creamy Basil Dressing

Tomatoes and basil are an incredible flavor combination. In this recipe, they’re brought together with almond milk to make a spectacular, creamy dressing. Brazil nuts add great texture to the dish, with a mouthfeel reminiscent of Parmesan cheese.

1 cup unsweetened almond milk

¾ cup Brazil nuts, soaked in hot water 1 hour and drained

¼ cup fresh basil leaves, firmly packed

1½ tablespoons sherry vinegar or white balsamic vinegar

1 clove garlic

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

8 ounces baby arugula

4 small ripe tomatoes, quartered or cut into bite-sized pieces

1 small red onion, quartered and thinly sliced

To make the dressing, put the almond milk, Brazil nuts, basil, vinegar, garlic, salt, and pepper in a blender and process on high speed until smooth.

To make the salad, put the arugula, tomatoes, and onion in a large bowl and toss until well combined. Add the dressing and toss again.

Serve at once.