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.
Serve. Eat. Enjoy.
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.
Combine all the ingredients into a food processor. Process until smooth and creamy.
Serve. Eat. Enjoy.
This is my favorite red sauce. Well, actually it is more of a pink sauce. I always seem to have marinara sauce on hand and I always have my Cashew Béchamel – Basic White Sauce either in the freezer or the refrigerator. When you combine the two – Wow and Yum. You do not have to settle for one or the other. You can have both.
You can always use a jar of marinara as a shortcut, but homemade is the best. Make a big batch of Marinara and freeze it in 2-3 cup increments. Then you will always have some ready for a quick meal.
Combine the Marinara and the Cashew Béchamel – Basic White Sauce into a large pot. Cook over medium heat until heated through.
Use as you wish. Pizza Sauce. Pasta Sauce. Dipping Sauce…
Serve. Eat. Enjoy.
This Creamy Cannellini Sauce is very versatile and is packed with extra fiber and nutrients by adding the cannellini beans. I made this for a client that can only have macadamia nuts, not cashews or almonds. I probably would use cashews for myself.
It is a very simple, yet delicious recipe and makes plenty. You can use it for a pasta sauce, dip, dressing, and the list could go on. Just thin out with water or vegetable broth to reach desired consistency.
Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.
Serve. Eat. Enjoy.
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
I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.
Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.
Store in a sealable container in the refrigerator.
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.
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.
Okay, I will be honest with you. I am not a big fan of parsley. I feel like I am eating grass. I am just not that keen of the flavor. Also, a little basil goes a long way for me. Too much basil and I feel like I am eating black licorice, and I really do not like black licorice at all. I shiver just thinking about it.
That is why I came up with this pesto that has nutrient packed spinach and a touch of basil. Just enough basil to get a little of the flavor, but not over powering. I served the pesto with some brown rice spaghetti and butter nut squash noodles – Delicious.
Toast the pine nuts of medium heat in a non-stick skillet. Be careful, and keep an eye on the pine nuts. They can easily burn if you walk away.
Combine all the ingredients into a food processor and process until it almost looks like a paste.
You can thin it out with more vegetable stock or some pasta water. Both will work just fine.
Serve. Eat. Enjoy.
I am really excited about this sauce. I have been wanting to make a béchamel sauce for JB. However, my normal Cashew Béchamel – Basic White Sauce was not going to work for them. I came up with this sauce with ingredients I knew that JB could have. This particular sauce is actually easier because there is no cooking in the initial process. You may want to heat it up to go with a dish, but otherwise there is no cooking.
Rinse the soaked macadamia nuts. Add nuts, water, oat flour, JB’s All-Purpose Seasoning and lemon juice to a high speed blender. Blend until smooth and creamy. Start with 1 cup of water and add more until it reaches your desired consistency. Store in the refrigerator in a sealable container.
This recipe makes about 3-4 cups.
Serve. Eat. Enjoy.
I have made mushroom gravy before, but I tweaked it and I can honestly say this is the Best Mushroom Gravy. It has a secret ingredient that makes the mushrooms pop in flavor.
Note: Remove the stems of the mushrooms and mince. Slice the caps. Those will be added in another step.
In a large skillet sauté onion, minced mushrooms stems and All-Purpose Seasoning . Cook over medium heat until the onions are translucent. Add garlic to skillet and cook the garlic until it is fragrant. Deglaze the pan with vegetable stock as needed.
Note: The porcini powder is made by grinding dried porcini mushrooms into a powder.
Mix together 1 c of vegetable broth with cornstarch and porcini mushroom powder to make a slurry. Set aside.
Add the remaining vegetable broth and miso paste to the mushrooms in the skillet. Bring to a simmer.
Turn heat off and add slurry. Stir gravy until has thickened.
Serve. Eat. Enjoy.
