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.
- 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
- 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).
Blanch almonds by dunking them in boiling water for 1 minute. Rinse under cold water then peel off the skins.