Dips & Sauces

 

Codes: FP = food proces, c= cup, t= teaspoon, T = table spoon, H – salt = Himalayansalt,. BL = blend

 

Sunflower dip. > 3 c sunflower pulp left over from milk making + 1/2 c. lemon juice + 1/4 c. tamari + 2 t garlic powder + ¼ t cayenne pepper + 1/4 c. chopped mild onions + 1/4 c. parsley. > BL/FP 1st 4 ingredients. Add rest. Serve with veggies to dip.

 

Cashew herb dip/spread. 1c soaked cashews + ½ c water + 1 T lime juice + ½ t curry + ¼ t garlic powder + ¼ t onion powder + pinch of black pepper and H salt + 1t minced leaves basil and 2 t parsley BL or FP soaked cashews, water, lemon juice, curry, garlic and onion powder blend until smooth and creamy. If the sauce is too thick, add a T of filtered water to thin; pulse Season with sea salt and black pepper, to taste. Add the fresh chopped herbs. Pulse briefly to combine. Taste test. Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors mix better as it sets and chills. Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks, and broccoli florets.

Cashew tomato dip. ¾ c cashews, soaked overnight + 1/3 c sundried tomatoes, chopped + ½ T tamari + ½ of a Lemon juice + pinch of H – salt + 1/2 c Filtered Water. > FP Add all the ingredients in a food processor and blend until a thick creamy consistency. Make a sandwich from flax or chia crackers add the dipp and also add: sunflower sprouts, avocado, sesame oil, olives, tomato, capers, some slices of onion and a pinch of salt garnish with basil leaves.

Cashew tanini dip/spread. 1 c (8 oz) raw cashews + ¼ c tahini + 1/3 c lemon juice + 2 garlic cloves, crushed + ½ t H - salt, fine + ½ t cumin + ¼ t cayenne pepper + ½ tsp paprika + black botija olives, pitted (optional garnish) + parsley (optional garnish). > Soak cashews for at least 3 hours. Drain and rinse cashews a few times. FP cashews + all remaining ingredients until well blended (it will be very thick). Add water: ¼ c at a time until desired texture. Garnish with parsley, paprika, and Black Olives.

Sunflower lime dip/spread. 2 1/2 c - 3 c sunflower seeds + 1/2 c lime juice + 1/2 c olive oil or hemp seed oil + 3-4 bunches of cilantro + 1/4 c water + 3 T of fresh parsley + 1/5 t salt (or to taste) + 1 t black pepper (or to taste) + 1/8 t cayenne pepper (or to taste) + 1/4 t Cumin. > FP sunflower seeds, lime juice, olive oil, water, and spices until smooth. Chop up the cilantro and add one bunch at a time until all are added and you have your desired consistency. Additional Tips Use it as a dip for chips, in a stuffed pepper, in a nori sushi roll with veg or simply as a side to a salad. If you’re looking to reduce your nut and seed intake, you can always half the seed portion or double the cilantro portion. Try to take a moment to bless your food before you eat it.

Mint cashew Aioli + 1 c cashews + 1T lemon juice + 1/2t H salt + 1/2t agave + 1t lemon zest + 5 cloves of garlic + 1/2c water + 1/3c tightly packed mint. > FP all ingredients until creamy. Add the mint to the blender and pulse in so to leave mint visible in the Aioli. Serve with stuffed vine leaves.

Lemon garlic aioli: 1/4 c dry cashews + 2 cloves garlic + 1/8 t H salt + 1 lemon, juiced. FP cashews, garlic, salt in a coffee grinder until there are no remaining chunks add to bowl with the lemon juice, and whip with a fork.

Sundried Tomato Spread and Dip. 1 zucchini, peeled and chopped + 3 T lemon juice + 3 T olive oil + 2 garlic cloves + 1 t paprika + 1 t sea salt or to taste + 1/4 t ground cumin + pinch of cayenne + 6 T raw tahini + 6 T sesame seeds, soaked 4 hours, rinsed and drained > Combine all the ingredients, except the tahini and the sesame seeds. Place in a high-powered blender and puree until smooth. Add the sesame seeds and puree until perfectly smooth and creamy. Add the tahini and blend again. Tips. Serve as a roll-up on lettuce leaves with tomatoes and sprouts. Store in a glass jar for up to 4 days. Infuse with the essential oils of lemon and coriander.

Cashew Sauce Vegan. Cashews: To start the recipe, you’ll need to soak raw cashews in water overnight. Raw cashews. Lemon juice: 1 tablespoon of white or apple cider vinegar in place of the lemon juice. Nutritional yeast: adds a cheesy, nutty flavor to the mayo. Extremely rich in vit B spectrum as well. Salt: Raw cashews have a subtle flavor, so some salt really enhances the taste of this recipe and creates an irresistibly delicious sauce. Dijon mustard: 1 t. Garlic and onion powder: 1 t. Water: Some liquid thins out the mayo and helps it blend more easily. You could use the cashew soaking liquid or plant-based milk if you prefer. If you like a super tangy mayo, extra lemon juice can work too.