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Cajun Remoulade

This Cajun Remoulade was made for some Oyster Mushroom Po’ Boys that I had made for dinner recently. I will post the recipe for the Oyster Mushroom Po’ Boys soon. The remoulade has a nice spicy kick. I will be thinking of other ways to use this kicking sauce.

  • 1/4 c vegan mayo or cashew sour cream
  • 2 tsp rice wine vinegar
  • 1 tbsp dill pickle, minced
  • 1 tsp spicy brown mustard
  • 1 1/2 tsp cajun seasoning

Combine all of the ingredients into a medium size bowl. Stir the ingredients until they are completely incorporated together. Chill.

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Creamy Citrus Dressing/Sauce

This sauce I came up with by combining my Citrus Vinaigrette and my Cashew Sour Cream. The combination turned out amazing. I have used it to make a jackfruit salad and as a sauce for a Roasted Root Vegetable Bowl. It would be great as a dressing for a salad.

Add the cashew sour cream to the Citrus Vinaigrette to achieve desired consistency. Stir to thoroughly combine together.

Serve. Eat. Enjoy.

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Cilantro-Garlic Sauce

I made this sauce to go with some falafels I had made. Not only was it a great compliment to the falafels, but it is also tasty as a dressing for a salad. It is super easy to make.

Combine all of the ingredients into a high-speed blender and blend. Scrape down the sides of the blender container as needed. Chill for  at least an hour to let the flavors meld together.

Serve. Eat. Enjoy.

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Ranch Dressing

Ranch dressing is one of my favorites. I like to dip fresh cut veggies in the creamy ranch dressing and munch away. However, since I have changed the way I eat I have not had any for sometime. I decided it was time to make my own. I hope you enjoy this creamy goodness as much as I have.

  • 1 recipe Cashew Sour Cream
  • 1 tsp parsley flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dill, dried
  • 1 tbsp chives, fresh, minced
  • pinch Himalayan salt and pepper
  • Almond Milk, unsweetened, to thin out dressing

Combine all the ingredients, except the almond milk into a sealable container. Stir the ingredients until thoroughly mixed. Add the almond milk until you reach your desired consistency. Chill for at least 30 minutes.

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Creamy Citrus & Cilantro Sauce/Dressing

This Creamy Citrus & Cilantro Sauce/Dressing gets its creaminess from cannellini beans and soaked cashews.The brightness comes from the lemon and lime and the earthiness is from the cilantro.

This sauce is a twist on my Creamy Cannellini Sauce. It is a versatile and completely delicious sauce/dressing. I paired it with my Easy Falafels for the picture – YUM!

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

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Serve. Eat. Enjoy.

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Peanut Sauce

I make this Peanut Sauce every week. That is no joke. It is my favorite Asian sauce. It is great for Peanut Noodles or as a dipping sauce for Spring Rolls. For some unknown reason I have never posted this sauce all on its own. It definitely deserves a post of it own, because it is so good.

  • 1 c water
  • 2 tbsp ginger, fresh, minced
  • 1 tbsp garlic, minced
  • 1/4 c peanut butter
  • 3 tbsp coconut aminos
  • 2 tbsp Date Paste

Combine all the ingredients into a saucepan. Cook the sauce over medium heat until it has thickened, about 5-10 minutes.

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Store in a sealable container in the refrigerator or freezer.

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Chocolate Hazelnut Spread – Vegan/OilFree/Sugar Free

I had ran out of my Healthier Chocolate Hazelnut Spread and I needed some to make some Blackberry Chocolate Hazelnut Snack Bites for a client. My original version is light and airy, great for a cake frosting or filling. I wanted to make one that was more creamy in consistency. Just one little tweak made all the difference. Now I have both types: one for frosting and fillings, and one for dipping, drizzling and whatever else I can come up with.

I promise this version you will want to keep on hand in your refrigerator.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste
  • 2 tbsp aquafaba (The liquid from canned chickpeas)

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 2 minutes to blend.

Taste for sweetness and adjust as needed.

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Share. Eat. Enjoy.

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Herb & Pea Puree

This puree is a wonderful light sauce. It reminds me of spring. It also only has 5 ingredients. Those 5 ingredients are the perfect combination. It would be great for a cold pasta salad for lunch during the week.

Combine all the ingredients into a higher-speed blender and blend away. Blend until it is smooth and creamy.

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Serve. Eat. Enjoy.

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Green Pea and Parsley Hummus

I like to try to come up with different kinds of dips and sauces to go with my veggies. This Green Pea and Parsley Hummus is great for dipping raw veggies in, or even tossing in with some roasted veggies. You could also use as a spread on veggie wraps or sandwiches.

  • 1 1/3 c peas, thawed frozen
  • 1/2 c flat leaf parsley
  • 1/2 c tahini
  • 1/4 c water
  • 2 tbsp lemon juice
  • 1-1 1/2 tsp garlic, minced
  • Himalayan salt to taste

Combine all the ingredients into a food processor. Process until smooth and creamy.

Serve. Eat. Enjoy.

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Easy Hummus

This Easy Hummus is as it declares to be – EASY. There is no oil, so for those that are following WFPBNO (Whole Food Plant Based No Oil) this hummus is for you. It is light and creamy. There are only 5 ingredients for this hummus.

  • 1 can (1 1/2 c) chickpeas, liquid included
  • 3/4 c tahini, make sure to stir the tahini
  • 1 lemon, zested, juiced
  • 1/2 tsp cumin + some for garnish
  • 1/2 tsp paprika + some for garnish (I like smoked paprika)

Combine chickpeas, tahini, lemon zest, lemon juice, 1/2 tsp cumin and 1/2 tsp paprika. Process until light and creamy, about 2 minutes.

Taste and season with salt as needed.

Serve with raw veggies. Spread it on some GF Naan bread. You could even use it as a sandwich spread.

Serve. Eat. Enjoy.

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