Category: Sauces

Vegan Ranch Dressing



Cook Time: 15 mins (+ time to soak cashews)
Servings: 10

Ingredients

  • 1 1/4 c raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 1/2 c water (possibly 1/3 c)
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/4 tsp sea salt (plus more to taste)
  • 1 pinch black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1 T fresh minced dill (or 2 tsp dried)
  • 1 T fresh minced parsley (optional)
  • 1 t fresh chives (or 1/2 the amount dried chives // optional)

Directions


Soak the cashews for 30 mins in hot water, or overnight in cool. This is optional if you have a nice blender. Put everything in a blender. Blend! Taste for salt and spices. Store in refrigerator.


Hot & Sour Sauce!



Ingredients

  • 2T sugar
  • 2t chili paste
  • 1/2c soy sauce
  • 1/4c cider or white vinegar
  • 4t corn starch
  • 1/4c grated ginger root

Directions

  • Mix all together in a small pot.
  • Heat to a simmer.
  • Serve!

Elise’s Super Duper Peanut Sauce



4 servings.

Ingredients

  • 1 T brown sugar (or similar amount of something else similarly sweet if you prefer)
  • 2 T cilantro, chopped (1 t coriander if you must)
  • 2 teaspoons hot chili sauce (or chili oil)
  • 3 T soy sauce
  • 1/3 c (or more) peanut butter
  • 1/2 c rice (wine) vinegar
  • 2 cloves garlic, minced
  • some warm/hot water (maybe 1/4 cup)

Directions

  • Sauté garlic (or don’t).
  • Mix everything together in a saucepan and whisk on medium-low heat, until it begins to simmer.
  • Lower heat and whisk regularly, until sauce thickens (kinda like cornstarch – it will thicken relatively suddenly).
  • Slowly add water as needed to reach desired consistency.
  • Remove from heat and serve hot, or chill for cold dishes.

Nutritional Yeast Gravy



Ingredients

  • 1/3 c unbleached white flour
  • 1/3 c nutritional yeast
  • 2 T non-dairy margarine or corn oil
  • 2 c water (or stock, bouillon, or mushroom water)
  • 1 T soy sauce
  • 1/4 t sea salt (omit if using broth)
  • 1/8 t black pepper

Directions

Toast the flour over medium low heat until it starts to smell “toasty.” Stir in the yeast. Add the margarine or oil and cook for a few minutes until it is bubbly. Add the water and cool, whisking until it thickens and bubbles. Add the soy sauce, salt, and pepper.

Romesco Sauce



Prep Time: 20 minutes

Cook Time: 20 minutes

Makes about 1 1/2 cups


Ingredients

  • 3 tomatoes
  • 2 red peppers
  • 5 cloves garlic
  • 2 small dried chilies, such as arbols
  • 1/2 c blanched almonds (whole or slivered)
  • 4 T olive oil
  • 1/3 c vegetable broth
  • 3 T dry white wine
  • 1/2 t salt
  • 1 T red wine vinegar

Directions

Peel and chop tomatoes and set aside.

Roast and peel peppers using either stove top or broiler method. Set peppers aside.

Chop garlic and set aside.

Remove stems and seeds from chilies and set aside.

Heat a medium saucepan over medium-high heat. Toast almonds, stirring constantly, until starting to brown, about 3 minutes. Transfer toasted almonds to a bowl or plate and set aside.

Return pan to heat and add oil. When oil is hot add half of the chopped garlic. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, peppers, chilies, broth, wine, and salt. Cook, stirring occasionally, until flavors and blended and vegetables are all very soft, about 20 minutes.

Whirl tomato-pepper mixture, almonds, remaining garlic, and vinegar in a blender until extremely smooth – let the blender run at least 2 minutes. Serve warm or at room temperature on fish, shellfish, chicken, or vegetables. Romesco Sauce also makes a delicious dip for veggies or crackers.


Honey Orange Sauce



Ingredients

  • 1/2 c orange juice
  • 1/4 c tamari
  • 1 T ginger
  • 3 garlic cloves
  • 2 T honey
  • 2 t sesame oil
  • 2 T cornstarch

Directions

  • Mix all together in a small pot.
  • Heat to a simmer.
  • Serve!