125ml almond milk
4 Tbsp lemon juice
1/2 tsp Dijon mustard
100ml approx olive/rapeseed oil
1 Tbsp potato flour
Whisk the almond milk, lemon juice, Dijon mustard, paprika, salt together. Slowly add the oil whisking all the time. Add the potato flour and heat until thickened stirring all the time. Pour into a jug and refrigerate. Use on salad once it’s nicely chilled.