Smokey Paprika Dressing
The perfect accompaniment to any Mexican dish.
Course: Condiments, Dairy Free, gluten free
- 1 tbsp. smoked paprika
- 1 clove garlic, crushed
- 1/4 cup extra virgin olive oil
- 2 tbsp. natural coconut yoghurt (I use Coyo)
- 2 tbsp. Dijion mustard
- 10 Sundried tomatoes
- 1/2 lemon, juiced
- 1 tbsp. honey or rice malt syrup (optional)
- Salt & Pepper to taste
Pop all ingredients in a food processor and blend until smooth. To reach your desired consistency, add extra extra virgin olive if required.
Pour into an airtight container and store in the fridge.