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Cauliflower Mornay Sauce

This sauce is luscious and velvety. It is great on pasta, steamed veggies, potatoes, mushroom steaks and the list goes on. It is a sauce you will want to keep on hand in the refrigerator.

In a medium size pot add the cashews, cauliflower, garlic and bay leaf. fill the pot with water to cover the ingredients. Bring to a boil and cook until the cauliflower is tender.

Drain the water and transfer the ingredients into a high-speed blender. Add the miso paste and the All-Purpose Seasoning. Begin to blend. Slowly add the almond milk. Blend until the sauce is smooth and velvety.

This recipe makes about 2 quarts. If you find that the sauce is too thick when it is reheated, just add some more almond milk to thin it out to your desired consistency.

Serve. Eat. Enjoy.

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Kung Pao Sauce

I was inspired to make this sauce from a restaurant that made Kung Pao Brussels Sprouts. Here is my version of the sauce.

Slurry:

  • 1/2 c water
  • 3 tbsp cornstarch

Combine the water and cornstarch into a large measuring cup. Whisk together with a fork. Make sure you whisk again before pouring into the sauce. The cornstarch tends to settle in the bottom of the cup.

Sauce:

  • 1 c water
  • 1 tbsp miso paste
  • 1/4 c sweetener
  • 1 tbsp sriracha
  • 3 tbsp coconut aminos
  • 2 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil (optional – if you are avoiding oil)
  • 1 tsp garlic, minced
  • 1 tsp fresh ginger, minced

Combine all of the ingredients into a medium size saucepan. Bring ingredients to a slow boil over medium heat. Reduce heat to a simmer and slowly pour in the slurry while stirring. Continue to simmer until the sauce is no longer cloudy from the slurry. Remove from heat.

Serve. Eat. Enjoy.

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Creamy Lemon Vinaigrette

One of my favorite things to make are sauces/dressings/marinades. They tend to elevate and tie together  any dish you are making. This particular one has a wonderful tangy lemon flavor that can be used for so many things. I made it to go with a Pesto Jackfruit Quinoa Bowl. I will post the recipe for the bowl soon.

Combine all ingredients into a medium size bowl and whisk together. Add as much of the Cashew Sour Cream as you want to get the desired consistency. Chill.

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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Orange-Cranberry Almond Jackfruit Salad

Before WFPB/Vegan eating, I would make Chicken Salad quite often. This particular salad is a spin on a chicken salad I used to get at a local restaurant, but now it is WFPB/Vegan.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 orange, zested, peeled, chopped
  • 1/4 c dried cranberries
  • 1/4 c almonds, sliced, toasted
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Orange-Cranberry Almond Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Thai Curry Sauce

I have used this Thai Curry Sauce for my Thai Curry Sweet Potato Bowl and for my Thai Curry Vegetables with Rice Noodles (will be a future post). It is also great as a dipping sauce for spring rolls.

  • 1 can coconut milk or coconut cream
  • 1/4 c vegetable broth
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

Combine all of the ingredients into a medium saucepan and stir. Cook sauce until warm.

Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). Just add 1/2 tsp of coconut extract so you still have the same flavor profile.

Note: Often times I like to double the sauce so have some leftover to use as a marinade or  just some for a sauce to use.

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Blender Cream Sauce – Nut Free

The first time I made this sauce it was for my Creamy Primavera. I wanted to share the recipe for the sauce, because it deserves its own post. I hope you enjoy it as much as we have.

  • 2/3 c sunflower seeds, raw, unsalted
  • 1/4 c nutritional yeast
  • 2 tbsp lemon juice
  • 2 tbsp dijon mustard
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp arrowroot
  • 1 1/2 c plant milk

Combine all of the ingredients into a high-speed blender. Blend for about 50 seconds, until smooth and creamy. Use as desired.

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Spaghetti and Lentil Meatballs

This meal came together so quickly, because I had most of it already prepared. I had the Lentil Meatballs and the Marinara already made. I just had to combine them and make some GF spaghetti.

That is what happens when you have done some batch cooking ahead of time.

Simmer the Lentil Meatballs in the Marinara Sauce until they have heated through. I have found the Marinara Sauce tends to thicken substantially because of the Lentil Meatballs, so if you do not like your sauce as thick as we do just thin it out with some vegetable broth or water.

Cooke GF Spaghetti according to the package directions. Rinse. Drain. Return the spaghetti to the pot that you cooked it in. This helps dry up some of the residual water that might be left from the rinsing- draining process.

Layer a bed of spaghetti and the Marinara Sauce and Lentil Meatballs.

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Serve. Eat. Enjoy.

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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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