Avocado Tartine with Almondaise

Directions

1. Make the almondaise: In a high speed blender puree raw blanched and peeled almonds, Almond Breeze Original, Dijon mustard, zest & juice of 1 lemon, dried turmeric, salt & pepper. While your blender is running, drizzle in the olive oil. Blend until smooth, adding unsweetened almond cashew milk (for extra creaminess) or olive oil if necessary. Taste and adjust seasonings.

2. Assemble the tartines with your choice of toppings and top with a dollop of almondaise sauce. For the tartines: crusty bread (toasted or grilled), avocado slices, watercress leaves, chopped edamame, radishes slices, capers, chives, salt & pepper and sliced hard boiled eggs (optional)