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Blood Orange Vinaigrette

INGREDIENTS

  • 2 tbsp fresh blood orange juice or regular orange juice
  • 1/4 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper, freshly ground
  • 1 tbsp blood orange–infused olive oil or unflavored olive oil

INSTRUCTIONS

  1. Combine ingredients.
  2. Whisk in the olive oil.

Notes:  Drizzle the dressing over salad and toss.

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Sriracha Mayo

INGREDIENTS

  • 1/2 cup mayonnaise
  • 2 tbsp Sriracha
  • 1/2 tbsp lime juice

INSTRUCTIONS

  1. Thoroughly combine all ingredients in a small bowl.

Notes:  Easy sauce to spice up your burger.

Vegan Pesto

INGREDIENTS

  • 1/2 cup olive oil
  • 1 cup loosely packed basil, finely chopped
  • 2 cloves garlic, finely minced
  • 1/4 cup vegan Parmesan cheese
  • 1 large pinch each salt
  • 1 large pinch pepper
  • ~ Water, to thin

INSTRUCTIONS

  1. Add olive oil, basil, and garlic to a blender or food processor.
  2. Mix on medium-low speed to combine.
  3. Add vegan Parmesan cheese, a pinch each salt and pepper.
  4. Pulse to combine again.

Notes:  Add water to thin until a pour-able pesto sauce is achieved, mixing on high until only small bits of basil and garlic remain. Taste and adjust seasonings as needed.

4-Ingredient Garlic Dill Sauce

INGREDIENTS

  • 1/3 cup hummus
  • 1 to 2 tbsp lemon juice
  • 1 tsp dill, dried or 2 to 3 tbsp dill, fresh
  • 3 cloves garlic, minced
  • ~3 tbsp water
  • 1 pinch salt, optional

INSTRUCTIONS

  1. Add all ingredients except water to a small mixing bowl, starting with 1 tbsp lemon juice.
  2. Whisk to combine.
  3. Add only enough water to thin so it’s pour-able but still somewhat thick.
  4. Taste and adjust flavor as needed.
  5. Add more garlic for more zing, lemon juice for acidity, and dill for a more intense herb flavor.
  6. Add a pinch of salt depending on the hummus you use.

Notes:  Serve with things like crispy chickpeas, salads, wraps, and more.  Will keep covered in the refrigerator up to 5 days depending on freshness of ingredients used.

“Spread-able” Vegan Mexican Cheese

INGREDIENTS

  • 1-1/2 cup raw cashew
  • 3 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1 pinch chili powder
  • 1 chipotle in adobo with a little sauce
  • 1 tbsp olive or avocado oil, for blending, optional

INSTRUCTIONS

  1. Add raw cashews to a food processor.
  2. Process into a butter, scraping down sides as needed.
  3. Add in spices and chipotle pepper and mix until a spread is formed.
  4. Add a little oil to help things blend together.
  5. Store in a jar and refrigerate to keep fresh.

Notes:  Use as a dip or spread.

“Shake-able” Vegan Mexican Cheese

INGREDIENTS

  • 3/4 cup raw cashew
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp chili powder

INSTRUCTIONS

  1. Add all ingredients to a food processor.
  2. Pulse until a fine meal is achieved.
  3. Store in a jar and refrigerate.

Notes:  Use on anything from tacos to salads to tofu scrambles.

Vegan Parmesan Cheese

INGREDIENTS

  • 3/4 cup raw cashew
  • 3 tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder

INSTRUCTIONS

  1. Add all ingredients to a food processor.
  2. Pulse until a fine meal is achieved.

Notes:  Store in the refrigerator to keep fresh. Lasts for several weeks.