Curried Almond Dressing

This recipe tastes best at room temperature, freshly made.  I used it to dress a bunch of broccoli stalks, a caulflower stalk, a watermelon radish, and a few carrots - all grated to make a coleslaw.  The salad was amazing freshly made.  It kept well, but just lost its pow after being in the fridge for awhile.

http://plantpoweredkitchen.com/5-healthy-salad-dressings-sauces/

1⁄2 cup raw almonds
2 1/2 tbsps apple cider vinegar
2 tbsps agave nectar or pure maple syrup
2/3 cup water (or more to thin as needed; see note)
1 very small clove garlic
1 tsp freshly grated ginger
1⁄2 tsp Dijon mustard
1⁄2 tsp sea salt
Freshly ground black pepper (optional)
1⁄8 tsp curry powder, or more to taste (see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note).  Makes about 1 generous cup.

Notes: Adult-Minded: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.

Serving Suggestions: If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer.