Cashew Cheese Sauce (Vegan, Gluten Free, Oil Free)
For nacho cheese, add 1 tbsp Cholula or other hot sauce. For queso dip, add 1 cup salsa and 1 cup vegan taco meat, if desired. For beer cheese dip, substitute half of the broth for beer (I prefer Shiner Bock) and add 1/8 tsp cayenne, if desired.
Whole Cranberry Sauce (Vegan, Plant Based, Gluten Free, Oil Free)
Be creative! Grated horseradish, instead of ginger, is also fantastic!
Multipurpose Sauce with a Kick (Vegan, Gluten Free, and Oil Free)
Ingredients 1 package silken tofu 1 tbsp sriracha 1 tbsp Dijon mustard 1 tbsp agave or honey juice of 1/2 lemon Directions Put all ingredients in a food processor and blend until smooth. It is great as a dipping sauce for artichokes or other veggies, dressing on veggie burgers,… The possibilities are endless. Enjoy!
Raw “Queso” (Vegan, Gluten Free, and Oil Free)
Ingredients 1/4 cup raw cashew pieces 1/4 cup nutritional yeast 1/4 cup raw tahini 1 cup raw salsa Directions Place all ingredients in a food processor or blender and process until smooth. Refrigerate before serving.
Parmesan Substitute (Vegan, Raw, Gluten Free, and Oil Free)
Ingredients 2 cups raw walnuts (or almonds if you don’t want to bother with soaking and drying) 1/2 cup nutritional yeast Directions Soak walnuts in filtered water for 8 hours. Place in food dehydrator and dry until crisp. (I have an Excalibur and I let mine dry for 48 hours.) Note: Do not skip this … [Read more…]
Cashew Sour Cream (Vegan, Raw, Gluten Free, & Oil Free)
Ingredients 1 cup raw cashews 1/2 cup water 2 tbsp lemon juice 2 tbsp raw apple cider vinegar * 1/2 tsp sea salt Directions Put all ingredients in a food processor. Process until completely smooth. Chill for at least an hour before serving. * If using a non-raw apple cider vinegar, like Heinz, decrease to … [Read more…]