Almondaise - a rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard - is perfect on toast with avocado and crisp radishes.
I’m having a hard time looking at this recipe and not talking about the weather. I realize… weather not a crowd-pleasing topic, but I just can’t get over the gorgeous-ness that is happening outside of my window. (If you’re a fellow midwestern transplant, you understand my excitement). I also can’t get over these bright little tartines.
Oh, and this sauce. It’s along the same lines as some of the cashew-based sauces I’ve made, but it’s also somehow entirely different. The almonds and almond milk create a light, creamy homemade mayo-ish texture. The mustard gives it tang (don’t be shy with the mustard). I added turmeric, initially just for color, but I think it’s the secret ingredient that really makes this special.
This is entirely vegan except for the eggs that I put on my toasts… obviously, those are optional.
Pile on the spring toppings and invite some friends over for brunch!
A note about the blanched almonds – I was lucky enough to find already-peeled ones at Central Market here in Austin. If you can’t find them, get regular raw almonds and follow the notes below. It’s a little tedious and I definitely recommend delegating that task to your significant other.
avocado almondaise tartines
- 1 cup raw blanched and peeled almonds
- scant 1 cup original Almond Breeze Almond Milk
- 1 tablespoon dijon mustard
- zest & juice of 1 lemon
- 2 teaspoons dried turmeric
- 2 tablespoons olive oil
- salt & pepper
- crusty bread (toasted or grilled)
- avocado slices
- watercress leaves
- chopped edamame
- radishes slices
- capers
- chives
- salt & pepper
- sliced hard boiled eggs (optional)
- Make the almondaise: In a high speed blender puree everything, except the olive oil. While your blender is running, drizzle in the olive oil. Blend until smooth, adding more almond milk or olive oil if necessary. Taste and adjust seasonings.
- Assemble the tartines with your choice of toppings and top with a dollop of almondaise sauce.
- To hard boil eggs: place eggs and water in a small pot. Bring the water to a boil, cover and turn the heat off. Let the eggs cook in the hot water for 14 minutes. Remove from the pan and place them in a bowl of ice water to cool. Chill in the fridge until you're ready to peel and eat. (They can be made a few days ahead of time).
I’ve also been having a hard time holding in my enthusiasm about the wonderful weather we are having in the southwest. I’m really digging watercress lately, I’ve been putting it in everything and just made a delicious pesto out of it. These tartines look like the perfect spring snack!
These looks so fresh and bright! I want to eat them now! I can’t wait to try that sauce…I was thinking of making a hollandaise today with some asparagus, but I’ll do this instead! AND it won’t break!
Wonderful tartines! And CONGRATS on your Saveur BFBA nomination! Was so delighted to see you there too!
thanks, you too!
This “almondaise” looks fantastic. Any idea how long it will keep? Do you think it would freeze well if made ahead in a larger batch?
Hi Sam, about 4 days in the fridge. I don’t think it’ll freeze well and maintain the same texture…
Love this. Feels like a perfect Easter dish!
Love this! So colorful and delicate. That almondaise sauce sounds wonderful. Pinned!
These look beautiful and so good! Love simple recipes like this. Congratulations on the Saveur Best Food Blog nomination! I voted for you!
aw, thank you!
Me parece un aperitivo fabuloso, quizás lo prepare hoy, delicioso.
Gracias por la idea…
Un saludo
On Bloglovin was love at first sight… reading the recipe too! *_*
Amazing pictures, amazing post! u_u
I was just thinking that I wanted to make a new flavor combo for tartines soon and here it is! Can’t wait to try this almondaise sauce, it looks perfectly balanced with the lemon and dijon to cut through the rich butter base.
Avocado tartine is one of my all time favourites. But the creamy almond hollandaise is such a lovely, healthy twist – I can’t resist.
I made this tonight for dinner and we absolutely gobbled it up. A little tip if you couldn’t find peeled raw almonds like me, but really didn’t want to take on the task of peeling them? I bought raw slivered almonds in bulk at my local co-op and those are already peeled. Then I just blanched them and threw them in the blender. Amazing!
great idea! I’ll add that as a suggestion, thanks!
I am truly intrigued by your sauce. Your dish is beautiful! = )
Looks so good! I love your photograph.
Umm, yes please. Anything avocado.
This is so beautiful, fresh, and Spring-y! Awesome combination of greens. Must try.
What a beautiful site, photography, and style.
I like this place 🙂
These are almost too beautiful to eat! Except not quite, because they sound absolutely delicious!
oh my. That looks so incredible and unique. A must try!
almondaise sounds so good..by chance do you remember how much does it make?
about 1.5 cups…
Love this! So simple and bright!