Category: Dressings/Marinades

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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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Citrus Vinaigrette

Made this dressing for a salad I was taking to a gathering. The citrus flavor is delightfully refreshing. I blended mine in a blender, however, you could make this in a mason jar. By blending the dressing the zest becomes more incorporated into the dressing.

  • 1 orange, zested, juiced
  • 1 lemon, zested, juiced
  • 1 lime, zested, juiced
  • 2 tbsp water
  • 1-2 tsp spicy brown mustard
  • pinch of Himalayan salt
  • sweetener of choice to taste

Blend all the ingredients together in a blender (or shake together in a mason jar).

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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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JB’s Lemon Tahini Dressing

This is an all-purpose dressing for bowls, salads, roasted vegetables, whatever your mind can think of. It has the perfect balance of creamy, acid and sweet. It can be made in a jar with just a few shakes.

Combine all the ingredients into a mason jar. Seal jar with lid and shake vigorously. If needed, add more water to thin out the dressing.

This should last at least a week in the refrigerator, if it lasts that long.

Drizzle. Eat. Enjoy.

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Green Goddess Dressing

I think just about everything needs a sauce or a dressing. It just makes the dish come together and amps up the flavor. I made this dressing for a client. It is nutrient rich, flavor packed and completely delicious. Thank goodness I made extra for my home.

Oh, and another thing, it is made in the blender. Now that is easy.

Note: You can use any cultured plant that you like. You can even make it yourself. Also, you can use any type of nuts that you like.

Combine all the ingredients into a high-speed blender and blend until smooth and creamy. Chill for about 30 minutes before serving.

Serve. Eat. Enjoy

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Creamy Cilantro Sauce/Dressing

I came up with this recipe because what I thought was an epic fail turned out to be an amazing discovery. I attempted to make homemade yogurt with macadamia milk, which did not turn into yogurt, but Cultured Macadamia Milk.

Because macadamia nuts are to expensive to throw out I was determined to come up with a way to use this perceived failure. That is when I came up with the Creamy Cilantro Sauce/Dressing, which turned out to have incredible flavor.

  • 2 containers of Cultured Macadamia Milk
  • 1 1/2 c cashews, soaked
  • 1 lemon, zested, juiced
  • 1/2 c cilantro, remove stems
  • 1 tsp garlic, minced
  • 1/2 tsp Himalayan salt
  • pinch of pepper

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy, about 60 seconds.

I’ve used this for a sauce for Falafels, bowls, burritos, salads. The possibilities are endless.

Serve. Eat. Enjoy.

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Strawberry-Vanilla Vinaigrette

I was making a Giant Fruit Nut & Seed Salad to take to a church function. This dressing is a little twist to my Strawberry Vinaigrette. It is a strawberry lemonade with a little vanilla. And, it is oh so delicious.

  • 1/2 c strawberries, sliced
  • 1 lemon, zested, juiced
  • 1 tbsp sweetener of choice
  • 2 tsp Dijon mustard
  • 2 tbsp water
  • 1/4 tsp vanilla powder, or half a vanilla bean seeds
  • Pinch of Himalayan salt
  • Pinch pepper

Combine all the ingredients into a high-speed blender. Blend until smooth. Taste for seasoning. Pour on top of salad and toss ingredients.

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