Category: Dressings/Marinades

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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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Creamy Caesar Dressing

Are you missing Creamy Caesar Dressing? I was missing it, so I decided to make my own. This Caesar Dressing is creamy and delicious. I had been thinking of how I could make caesar dressing vegan. I thought of soy, but I really like the lusciousness of cashews blended into a creamy goodness. Kelp flakes give it that slightly taste of the sea that you would normally get from anchovies. Now I can have homemade… I know what is in it…Caesar Dressing.

I am already thinking of ways to use this Creamy Caesar Dressing. I bring them to you soon.

  • 1/2 c raw cashews, soaked
  • water for cashews
  • 3/4 c Almond Milk, unsweetened
  • 2 1/2 tbsp white wine vinegar
  • 2 tsp garlic, minced
  • 1 1/2 tbsp kelp flakes
  • 1 tbsp Date Paste
  • 1 tbsp miso paste
  • 2 tbsp Dijon mustard
  • 1/2 lemon, juiced

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

Store in a sealed container in the refrigerator.

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Cilantro Dressing

The fresh cilantro in this dressing is a refreshing compliment to a salad. Add this dressing to any kind of salad; bean, legume, grain, greens.  It will take your salads up to the next level.

  • 3 tbsp cilantro, fresh, roughly chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • Pinch Himalayan salt and pepper

Combine all the ingredients into a mason jar. Securely seal the lid to the jar and shake. Pour over salad.

Serve. Eat. Enjoy.

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Strawberry Vinaigrette

This is a summer salad dressing if there ever was one. Strawberries, fresh lemon and a few other ingredients bring this strawberry vinaigrette together. I made this dressing to go with the Strawberry Baby Greens Quinoa Salad. The perfect salad to bring to any picnic or barbecue. You will be taking an empty bowl home afterward.

  • 1/2 c strawberries, sliced
  • 1 lemon, zested, juiced
  • 1 tbsp cane sugar
  • 2 tsp Dijon mustard
  • 2 tbsp water
  • pinch of Himalayan salt
  • pinch pepper

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

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5 Ingredient Dressing

I was making a Naked Burger Salad for lunch for us, and I needed a dressing to top the salad. I was wanting something creamy, but I did not have any cashews soaked/soaking. It got me thinking of ingredients that are creamy, and that is how I began to create this dressing.

It is one of those dressings that you combine in a mason jar and shake lake crazy.

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  • 3 tbsp tahini
  • 2 tbsp spicy brown mustard
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp water

Combine all the ingredients into a mason jar. Seal with lid. Shake until ingredients are well combined.

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Asian Dressing

This dressing is full of fresh flavor and is super simple to make. I initially made this dressing to go with my Asian Forbidden Rice Salad. It is so good I thought it deserved a post of its own.

Not only is it delicious in the Forbidden Rice Salad, it is also amazing in an Asian noodle salad, or even for a dipping sauce for spring rolls.

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  • 3 tbsp rice vinegar
  • 2 tsp miso paste
  • 1 1/2 tbsp maple syrup
  • 2 tbsp coconut aminos
  • 1 1/2 tbsp ginger, fresh, grated
  • 3 garlic cloves, minced
  • 1 tbsp toasted sesame oil (optional)

In a mason jar combine all the ingredients. Screw the lid onto the mason jar and shake until ingredients are well combined.

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Store in the refrigerator.

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Avocado Ranch Dressing

As I have mentioned in previous posts, I am taking a Whole Foods Plant Based (WFPB) cooking class. This is from one of the assignments with my own tweaks. The dressing is very versatile. You can use for salad or for a dip for homemade tortilla chips or veggies.

  • 1 – 1 1/2 c almond milk, unsweetened (start with 1 c)
  • 1 avocado, pitted and diced
  • 2 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tbsp onion powder
  • 1/2 tsp Smokey Southwestern Seasoning
  • 1/4 tsp black pepper, ground
  • 1 tbsp dill, dried
  • 3 tbsp chives, minced
  • 1 lemon, juiced
  • Himalayan salt to taste

Combine all ingredients into blender (except chives). Blitz until ingredients are creamy.

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Add more milk if needed for desired consistency. Stir in chives. Season with salt to taste.

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Serve. Eat. Enjoy.

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Pan Seared Salmon Salad with Thai Dressing

I have mentioned before that I like seafood and salmon is one of my favorites. It is hard not to like seafood when you live in Florida. There is so much seafood to enjoy. I made this for a quick lunch. The salmon literally took minutes to prepare.

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  • Thai Dressing (see website)
  • 2 salmon filets, skinned
  • 1 tsp coconut oil
  • pinch of sea salt and pepper
  • 1 romaine heart,chopped, divided
  • 1/2 c cherry tomatoes, quartered, divided
  • 2 tbsp slice almonds, toasted, divided
  • 1 tbsp cilantro, chopped, divided

Prepare Thai Dressing if you do not have any on hand.  Prepare plates with a bed of lettuce.

Pat dry salmon filets with paper towels. Season both sides of filet with salt and pepper. Melt coconut oil over medium-high heat in large skillet. Place show side (the side that you want to look at when it is on your plate) down. Leave salmon filet alone and let it get a pretty seared color. This will only take 3-5 minutes. Turnover filet and only cook it for a bout 1 minute. That is all it takes to have a perfectly cooked salmon filet.

Place cooked salmon filet on top of greens. Scatter tomatoes on greens. Sprinkle cilantro and toasted almonds on top of salad.

I like to put the dressing on the side. It lets you control the amount you want to use on your salad. Serve. Eat. Enjoy.