Category: Sauces, Dips & Dressings

Categories
Family Friendly Sauces, Dips & Dressings

Amazing Cheese Sauce

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Amazing Cheese Sauce

This vegan cheese sauce will take care of all of those cheese cravings.  It is rich, creamy and gooey, and also very nutritious as it is made from mainly vegetables and spices.

Ingredients:

  • 12 oz. russet or gold potatoes, peeled and cut in 1 inch dice (approximately 2 1/2 cups)
  • 1/2 cup carrots (diced)
  • 1/4 cup nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt, or more to taste
  • 1 tablespoon miso paste (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional for nacho cheese flavor: ¼ cup canned fire roasted diced green chilis, drained; ½ teaspoon minced canned chipotle chili; 1/4 teaspoon ground cumin; 1/8 teaspoon mustard powder

Instructions:

  1. Boil the potatoes and carrots for about 20 minutes or until soft.
  2. Drain them (do not rinse) and add them to a blender. 
  3. Add all the remaining ingredients and blend until smooth, scraping down the sides as needed (adding 1-2 tablespoon of water at a time if needed to blend – be careful not to thin too much). If making nacho cheese flavor, add spices and blend well then add chilis,  pulsing to combine. Some visible chili pieces will be seen.

Dip tortilla chips or use for macaroni and cheese, over steamed broccoli, etc.  We like to make a large batch and freeze in smaller containers. To use from frozen, defrost and warm, whisking with additional water if needed.

Categories
Sauces, Dips & Dressings Vegetables

Roasted Garlic

Roasted Garlic

Roasting makes the garlic mellow and soft, perfect for spreading on toasted bread, or adding to recipes like mashed potatoes, pasta sauce, soups, hummus, etc. We like to roast a bunch and freeze some for later use.

Ingredients

  • Whole garlic bulbs
  • Extra virgin olive oil
  • Salt (optional)

Instructions

  1. Preheat the oven to 350°F.
  2. Trim the top ¼ inch off the top of the garlic bulbs.
  3. On a baking sheet, place the garlic cut-side up on a piece of foil, drizzle with olive oil, and use your finger or a brush to evenly coat the top of the exposed cloves. Sprinkle with salt if desired.
  4. Wrap the garlic in the foil and roast for 45 to 75 minutes or until the cloves are golden brown and soft.
  5. Use right away or freeze.
Categories
Family Friendly Sauces, Dips & Dressings Snacks

Beet Hummus

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Beet Hummus

This recipe is a gorgeous addition to your meals, and can be used as a sandwich spread, a dip for vegetables or pita crisps, or as an appetizer on crostini with a sprinkle of goat cheese.

Serves 6-8

Ingredients

  • 3 large beets roasted, peeled, and chopped into ¼ cubes
  • 15 oz garbanzo beans cooked and rinsed
  • 3 large cloves garlic, coarsely chopped
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp chili powder rounded
  • ½ tsp red pepper flakes
  • 1 tbsp fresh thyme
  • ½ tsp sea salt
  • 3 tbsp tahini
  • ¼ cup vegetable broth

Optional Garnishes:

  • Goat cheese (plant-based or dairy)
  • Fresh thyme
  • Black sesame seeds
  • Drizzle of olive oil

 

Instructions:

  1. Place all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 minutes, scraping down the sides with a spatula as needed to coarsely chop and combine the ingredients.
  2. Add tahini through the top opening and pulse to combine. Pour in vegetable broth with the motor running, adding liquid to your desired thickness.
  3. Place in a bowl or spread on crostini, garnishing with crumbled goat cheese, fresh thyme, black sesame seeds or a drizzle of olive oil as desired.

 

Adapted from Edible Education Experience

Categories
Breakfast Family Friendly Sauces, Dips & Dressings

Homemade Yogurt

Homemade Yogurt

This dairy-free yogurt is creamy, thick, and tangy with healthy probiotic cultures. It can be made in an Instant Pot or without one.

Makes: about 5 cups

Ingredients

  • 3/4 cup raw cashews or cashew pieces
  • 1 cup filtered or distilled water (chlorinated tap water will hinder the fermentation)
  • 4 cups soy milk (unsweetened, unflavored. Or other favorite plant-based milk. We love West Soy or EdenSoy as they have no additives)
  • Starter culture (use one of these)
    • 2 tablespoons vegan yogurt for use as a starter. Be sure to use one with live, active cultures. OR
    • 1 packet vegan yogurt starter OR
    • 3 vegetarian probiotic pills (This can be used for each batch or simply save 2 tablespoons of your final product to be used next time.)

Instructions

  1. Bring the water to a boil, remove from heat and add cashews. Let stand for about 45 minutes.
  2. Place the cashews and water in a blender and blend until very smooth. Add a little more water if needed to blend.
  3. Add the soy milk to the blender and blend to combine.
  4. Stir in the starter or, if using probiotic pills, open the capsules and empty the powder into the soy and cashew base and stir well.
  5. Pour into a glass bowl or canning jars.

Standard Method

  1. Place bowl or jars (uncovered) in microwave and warm in 30 second intervals until the mixture is warmed to about 105 degrees F. (Optional but will speed the process.)
  2. Cover the bowl or jars and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
  3. Let it stand for eight – 12 hours. The set yogurt should be very thick and tangy. Refrigerate.

Instant Pot Method

  1. Place a bowl or canning jars, loosely covered) inside the liner or inner pot of the Instant Pot.
  2. Put the Instant Pot lid on and press the “yogurt” button. (The Instant Pot should be vented not sealed.) Set the timer to 12 hours for a tangy yogurt, or 10 hours for a less tangy one.
  3. When the cycle is complete, remove the yogurt from the instant pot and refrigerate
Categories
Sauces, Dips & Dressings

Citrus Peel Powder

Citrus Peel Powder

This makes beautiful and very flavorful powder that you can use to boost flavor and add a brightness to many dishes or desserts. The options are endless.

Makes about ¼ cup

Ingredients

  • Peel from about 10 oranges, lemons, limes, or 5 grapefruit

Instructions

  1. Peel citrus fruit with a vegetable peeler prior to juicing and save peels in a container in the freezer until you have enough. We recommend storing each variety separately to maintain the beautiful color and distinct flavors.
  2. Dehydrate in the sun for 1-2 days, or use a dehydrator or oven at about 150 degrees for 4-6 hours. When the peels are dried, cool and transfer to a coffee grinder (preferred) or blender and grind to a powder.
  3. Store in a sealed jar in the refrigerator.

 

 

Adapted from the Scrappy Cooking Cookbook

Categories
Family Friendly Sauces, Dips & Dressings

Avocado Crema

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Avocado Crema

This is a great way to extend the life of your ripe avocados and at the same time create a luscious spread/dip/topping for all kinds of dishes or snacks.

Makes about 3 cups

Ingredients

  • 2 large ripe avocados
  • 1/2 cup Greek yogurt (dairy or plant based)
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons lemon (or lime) juice, freshly squeezed
  • 1/2 cup cilantro (optional)
  • Salt and pepper to taste

Instructions

  • Place avocados, yogurt, garlic, and citrus juice in a food processor and process until smooth.
  • Add cilantro, if desired, and pulse until combined. Add salt and pepper to taste.

Adapted from Edible Education Experience

Categories
Sauces, Dips & Dressings Vegetables

Healthy Hollandaise Sauce

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Healthy Hollandaise Sauce

A creamy vegan hollandaise sauce that is easy to make and delicious served with vegetables or vegan eggs benedict.  Can be made ahead and rewarmed for use.

Makes 6 servings

Ingredients:

  • 1 cup Raw Cashews soaked in hot water for 30 to 60 minutes
  • 1/4 cup Nutritional Yeast 
  • 2 Tbsp Lemon Juice
  • 1 tsp Distilled White Vinegar
  • 1 cup Water 
  • 1/2 tsp Turmeric
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Plant-based butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Indian Black Salt (Kala Namak)*
  • 1/8 tsp Cayenne Pepper

Instructions:

  1. Soak the cashews in boiling water for 30 min to 1 hour. Drain.
  2. Add the soaked cashews to the blender along with the remainder of the ingredients.
  3. Blend until very smooth.
  4. Warm the sauce slightly for serving (do not overheat) by warming over a double boiler with frequent whisking; or heating in the microwave for 20-second increments and whisking well between each heating.
  5. The sauce will thicken while heating. Add small amounts of water at a time to thin if desired.
  6. Serve over steamed or roasted vegetables, baked potatoes, or vegan eggs benedict. Also, try a small amount stirred in to your tofu scramble for a really delicious twist. 

*Kala Namak (Indian black salt) gives an egg flavor.  You can omit this if you do not have it, and instead add sea salt to taste.

Adapted from Loving It Vegan

Categories
Dessert Sauces, Dips & Dressings

Light & Luscious Whipped Topping

Light & Luscious Whipped Topping

This is a delicious topping that has a light, frothy consistency, a bit like meringue. And it contains no fat making it heart and brain healthy.

Makes about 3 cups or 8 servings

Ingredients

  • ½ cup aquafaba (liquid from 1 can of chickpeas), low or no sodium added
  • 1/8 teaspoon cream of tartar
  • ¼ cup powdered sugar, more to taste
  • 1 ½ teaspoon pure vanilla extract

Instructions

  1. Drain the liquid from a can of chickpeas into a large bowl, reserving the chickpeas for another use. The amount will be approximately 1/2 cup of liquid, but it doesn’t have to be exact.
  2. Add the cream of tartar (to help the whipping process). Using a hand mixer, mix on medium speed for a couple of minutes until frothy. Then, beat for about 4 minutes on high speed, until stiff peaks form.
  3. Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth.
  4. Serve immediately for best results. This topping separates fairly quickly and it is not recommended to store it in the refrigerator. You can store extra in the freezer, for a Cool Whip-like topping that you can use to top berries, or other desserts. Perfect for a hot summer day!
Categories
Breakfast Dessert Family Friendly Sauces, Dips & Dressings

Berry Compote

Berry Compote

Keep this delicious compote on hand to top your breakfast or serve alongside your meal. Try making a plain batch and then adding flavors options as desired for a particular meal. You are sure to find lots of creative and flavorful uses.

Ingredients

  • 1 ½ cups mixed berries or individual berries (strawberry, blueberry, raspberry, cranberry, etc.), fresh or frozen
  • 1 Tbsp maple syrup or other sweetener (add more or less to taste)
  • ½ lemon, juiced (adjust to taste)
  • 1 teaspoon cornstarch, optional, for a thicker compote

Instructions

  1. Combine the berries and lemon juice in a medium saucepan. Heat over medium-high heat for 3-4 minutes.
  2. Bring the mixture to a boil, then reduce the heat slightly and simmer for an additional 2-3 minutes.
  3. Lightly press the berries with a fork or masher to release their juices, avoiding complete mashing.
  4. If thickening is desired, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering compote.
  5. Add sweetener towards the end, stirring well. Adjust with more lemon juice or sweetener as desired.
  6. Remove from heat. Serve the berry compote immediately or let it cool for later use.

 

Optional add-ins for berry compote

Try some of these options or create your own. Amounts will vary depending on your taste.

  • Ginger: a small amount of grated ginger or ginger paste.
  • Cinnamon: a stick can be heated with the compote or use a sprinkle of powder.
  • Pumpkin spice: this makes a nice holiday side.
  • Vanilla: use a fresh vanilla bean, vanilla powder, or vanilla extract.
  • Citrus zest: lemon, orange, lime, etc.
  • Herbs for a more savory and complex twist. Try these classic pairings:
    • Basil or mint leaves: Best added at the end, once the heat is off.
    • Thyme or rosemary leaves, crushed: Add a small amount during cooking.

Notes

To store: Keep it in an airtight jar in the refrigerator for up to 2 weeks.

To freeze: Freeze it in individual portions for up to two months. Reheat on the stovetop or in a microwave (in short bursts). 

 

Adapted from: Alpha Foodie

Categories
Family Friendly Sauces, Dips & Dressings Snacks

Shiitake Bacon

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Shiitake Bacon

Fun for snacking or topping anywhere that you want some crunch. Experiment with flavor options by adding different herbs and spices.

Ingredients:

  • 3/4 pound shiitake mushrooms, stems removed and thinly sliced (about ¼ inch thick)
  • Avocado or canola oil spray (or 1 tablespoon oil)
  • 1/2 teaspoon sea salt (or smoked sea salt)

 

Instructions:

  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet generously with oil spray.
  2. Toss mushrooms in pan to partially coat and top with a light spray of oil and sprinkle with salt.
  3. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
  4. Store in a closed container in the refrigerator to keep crisp.
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