Keeps about 5 days, makes 1.25 cups of dressing
¼ cup of pine nuts, soak 2-3 hours, drain & rinse
2.5 cm chipotle pepper, soaked 2-3 hours
8 sun dried tomato halves
2 tablespoons lemon juice
2 tablespoons flaxseed oil
1 tablespoon raw almond butter
1.5 teaspoon of raw honey
2 teaspoons braggs liquid aminos
1 teaspoon smoked paprika
½ teaspoon salt
¾ cup water
Blend all ingredients together from low to high until smooth and cream.
Store in a glass jar.