Sauces, Dips, and Dressings

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This tofu-based mayo substitute can be used as a basic spread for sandwiches and wraps or as a base for any number of creamy dressings and sauces.

1 12.3 oz pkg silken tofu

1/2 cups raw cashews, soaked and drained

2-3 Tbl lemon juice

1/2 tsp mustard

1/2-1 tsp red wine vinegar

1/4 - 1/2 tsp onion powder

1/4 -1/2 tsp garlic powder

1/4 tsp celery salt (or sea salt)

1/8 tsp black salt (Kala namak)

Method: Blend all ingredients until smooth. Taste, adjust flavors. Enjoy.

This basic marinade can be modified in infinite ways by adding hot sauces, vinegars, or spices.

1/4 cup veggie broth or water

1/4 cup soy or tamari sauce (low sodium)

1-2 Tbl maple syrup

2 tsp garlic powder

2 tsp onion powder

1/2 tsp liquid smoke, optional

Hot sauce, optional

Method: Combine ingredients. Pour over pressed and cubed tofu or prepared Seitan and allow to rest 10-20 minutes. 

Leftover marinade can be reused.

Cheesy and gooey, this simple recipe can be whipped up and plated like a pro!

1 cup raw cashews, soaked

2 cups water

1/2 cup nutritional yeast, or to taste

11/2 tsp lemon juice

1/2-1 tsp salt

1/2-1 tsp xantahn gum, optional

Method: Blend soaked cashews and remaining ingredients until very smooth.

Cook over medium heat, stirring constantly as needed. May take 3-4 minutes before thickening.

When re-heating you may need to add water to thin.

Pro tip: add 1-2 probiotic capsules to soaking cashews  

This is deliciousness on a plate. Enough said.

1/4 cup cashews, soaked and drained

1 - 1.5 cups cooked potatoes and carrots

1/2 cup nutritional yeast

1-2 tsp fresh lemon juice

1-3 cloves garlic

1/2 - 1 tsp white wine vinegar  

salt, to taste

Water, as needed

Method: Add all ingredients to blender, starting on low, add water to keep things moving, and blend until smooth. 

My daughter, aka the laziest WFPB cook, created this quick recipe out of conveniece!

Great as as a drizzle, dip, or spread.

½ cup cashews, soaked

3 Tbl -1/4 cup nutritional yeast

½ -1 tsp cumin powder 

¼-3/4 tsp paprika, smoked 

¼-3/4 tsp chipotle powder (optional) 

¼-1/2 tsp garlic powder 

Pinch of salt 

Water, as needed

Method: Add all ingredients to blender, starting on low, add water to keep things moving, and blend until smooth. 

What's not to love about mashed potatoes and gravy? With or with out peas!

2 cups vegetable broth

1/4 cup low-sodium soy sauce (tamari)

2-3 tsp onion powder 

1-2 tsp garlic powder

1-2 tsp poultry seasoning

freshly ground black pepper, to taste

1/4 tsp white pepper

2 Tbl cornstarch; 3 Tbl cold water

Method: Add all ingredients except cornstarch and water to sauce pan. Bring to low boil, whisking to combine. Add water to cornstarch to make slurry. Slowly whisk into hot gravy.

Inspired by Mary McDougall.

This simple three-ingredient sauce can be used hot or cold over pastas, beans, rice or hearty salads.

 1 -16 oz jar roasted red peppers, drained

1.5 cups macadamia nuts, unsalted

1-2 Tbl lemon juice

Method: Blend all ingredients in high-speed blender until very smooth.

Inspired by Café Gratitude 

This garlic-cilantro dressing is great on crunchy salads, rice bowls, pasta or even drizzled on tacos.

1 12.3 pkg silken tofu

1/2 cup rice wine vinegar

1/4 cup low-sodium soy sauce

2-3 cloves garlic, minced

1 bunch cilantro, including stems

2-3 tsp lemon juice

Method: Blend all ingredients until smooth. Taste, adjust flavors. Enjoy.

Storage: Refrigerate up to 10 days.

Inspired by forksoverknives.com

White cheeze sauce can be used just like orange cheeze sauce: poured over potatoes, veggies, grains, or pasta.

2 1/2 cups water

1 cup raw cashews

1/4 - 1/2 cup nutritional yeast

1-2 cloves garlic

2 tsp lemon juice

1/2 tsp salt

Method:

Blend until smooth, then cook over medium high heat, stirring constantly, until smooth and thick. Inspired by Miyoko Schinner

Inspired by Jane Esselstyn, this dressing can be poured over a basic garden salad, steamed or roasted veggies, or used as a marinade for tofu, Portobello mushrooms, or anywhere a citrusy-garlicky-gingery punch is wanted.

1/3 cup low-sodium tamari sauce (or soy)

1/3 cup pure maple syrup

2 Tbl rice wine vinegar

3 cloves garlic, minced with zester

1-2 tsp ginger, minced with zester

1 lime, zested and juiced

1-2 Tbl chili garlic sauce 

Method: Add all ingredients to jar with lid. Shake well. 

This basic reduction can be used anywhere a salad dressing is called for or drizzled over plant proteins, adds a sweetness to steamed or roasted veggies, an extra pizzazz to sandwiches and wraps. 

2 cups balsamic vinegar

3 Tbl pure maple syrup

Optional: Citrus peel (a few curls)

Method: Using large pot, bring ingredients to boil, lower heat and continue reducing for about 15-30 minutes or until reduced by 1/3 - 1/2, depending on desired consistency. Inspired by Essential Vegan Desserts

Cashew Sour Cream is a staple in the Plant-Based Kitchen. It's used for both sweet and savory applications. Use as-is, in place of traditional sour cream or incorporated into countless other recipes.

1 cup raw cashews, soaked and drained

1 - 2 teaspoons lemon juice 

1/3 cup water (or as needed)

pinch of salt

Method:

Add all ingredients to high-speed blender and blend until smooth.

To increase sourness, add 1 tsp apple cider vinegar. Allow to refrigerate overnight for better flavor.

Sweet Vanilla Cream made with real vanilla bean is decadence in a bowl! This sauce can be made with vanilla extract in place of the vanilla bean, and it will taste just as decadent!

3/4 - 1 cup raw cashews, soaked and drained

1 - 2 teaspoons lemon juice 

1/3 cup water (or as needed)

pinch of salt

3 Tbl - 1/4 cup pure maple syrup 

1 vanilla bean,1 scraped 

OR 

1-2 tsp vanilla extract 

Method: Blend all ingredients until smooth, up to 1 minute or longer. After storing, add water to thin if needed.

Versatility in a jar! 

6 Tbl smooth peanut butter

3 Tbl vegetable broth or lo-so tamari sauce

3 cloves garlic, minced with zester

2 tsp ginger, minced with zester

1-2 Tbl chili garlic sauce (or Sriracha) 

1-2 Tbl sugar or pure maple syrup

1 lime, zested and juiced

3 Tbl hot water

Method: Add hot water to peanut butter, then add remaining ingredients and stir well. 

Spending the night in the fridge enhances the goodness of this recipe!

3 Tbl smooth almond butter

2-3 large bunches basil

3-6 cloves raw garlic, to taste

1-2 Tbl lemon juice, to taste

1/2 tsp salt

1 -2 Tbl water, as needed

Method: Process basil and garlic; then add remaining ingredients. Process until desired consistency.

Inspired by Café Gratitude 

Quick pickles are way under appreciated! Try making this one, then vary it up by changing the vinegar flavor, choice of sweetener or color of onion!

Onion, thinly sliced (use mandoline)

1/3 cup vinegar (Ume plum, red wine, etc.)

2-4 Tbl maple syrup

Salt, optional

Method: Combine ingredients. Pour over sliced onions. Allow to marinade for 1-2 hours or overnight. Store in fridge.