Skip the preservatives and sugar from store-bought sauces and dressings—make your own. Sure, packaged goods make for quick and easy cooking, but nothing beats homemade. Store in the fridge for seven to ten days, and if the sauce separates, shake it before serving. Freeze in batches or in flavor cubes (use an ice cube tray) for a few months—thaw and shake or reheat to enjoy.
Umami flavor for veggies, rice, grains, and more
¼ cup (60 ml) coconut aminos (or soy sauce or tamari)
2 tablespoons extra virgin olive oil
2 tablespoon ume plum vinegar
1 teaspoon miso
¼ teaspoon liquid smoke
Sea salt to taste
Fresh-cracked black pepper to taste
Whisk all ingredients together—blend for a creamy version.
Makes ½ cup (120 ml)
Try on macaroni noodles (from page 186 template)
2 cups (410 g) peeled, seeded, diced, and steamed/roasted butternut squash
½ cup (70 g) cashews, soaked 4 to 6 hours, drained, and rinsed
½ cup (120 ml) water
2 teaspoons nutritional yeast
2 teaspoons unrefined coconut oil (optional)
1 teaspoon fresh lemon juice
½ teaspoon sea salt, or more to taste
Blend all ingredients together until smooth.
Makes 2+ cups (480+ ml)
Prepare for addiction (from page 186 template)
2½ cups (350 g) cashews, soaked 4 to 6 hours, drained, and rinsed
½ cup (120 ml) water
2 teaspoons fresh lime juice
¼ teaspoon grated lime zest
2 tablespoons packed fresh cilantro leaves
¼ teaspoon chipotle powder
½ to 1 teaspoon sea salt, to taste
Blend all ingredients together until smooth.
Makes 3+ cups (720+ ml)
Asian-style dip/sauce for rice, grains, or veg
¼ cup (60 ml) coconut aminos (or soy sauce or tamari)
3 tablespoons chopped scallions
2 to 3 tablespoons maple syrup, to taste
1 tablespoon cashew or almond butter
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 garlic clove, minced
1 teaspoon grated orange zest
1 teaspoon toasted sesame seeds (optional)
¼ teaspoon peeled, grated fresh ginger
¼ teaspoon red pepper flakes
Sea salt to taste
Whisk all ingredients together—blend for a creamy version.
Makes 1+ cup (240+ ml)
A refreshing dip/sauce for rice, grains, or roasted veg
½ cup (30 g) chopped fresh parsley leaves
½ cup (120 ml) extra virgin olive oil
2 tablespoons apple cider or red wine vinegar
3 garlic cloves, minced
1 tablespoon chopped fresh oregano
1 tablespoon minced red onion or shallot
2 teaspoons fresh lemon or lime juice
½ teaspoon grated lemon or lime zest
½ teaspoon red pepper flakes
½ teaspoon sea salt, or more to taste
Whisk or pulse all ingredients together in the food processor—blend for a creamy version.
Makes ¾ to 1 cup (180 to 240 ml)
Smoke-pit flavor for rice, grains, veg, and more
1 cup (50 g) sun-dried tomatoes, soaked 1 to 2 hours and drained
1 cup (240 ml) water
¼ cup (60 ml) apple cider vinegar
¼ cup (50 g) Sucanat
1 large garlic clove, sautéed for 3 minutes
2 to 3 tablespoons raw, unpasteurized honey (or Sucanat), to taste
2 heaping tablespoons diced white onion, sautéed for 5 to 7 minutes
2 tablespoons fresh lemon juice
1 tablespoon coconut aminos (or soy sauce or tamari)
½ to 1 teaspoon liquid smoke or 1 teaspoon smoked paprika (optional), to taste
½ to 1 teaspoon sea salt, to taste
Fresh-cracked black pepper to taste
Two pinches cayenne pepper (optional)
Blend all ingredients together until smooth.
Makes 3+ cups (720+ ml)
Zesty dip or sauce for rice, grains, and veg
3 tablespoons unrefined coconut oil
½ yellow onion, diced
2 large tomatoes, blanched (optional) and chopped
1½ cups (360 ml) low- sodium vegetable stock
3 garlic cloves, minced
3 tablespoons chili powder
2 tablespoons gluten-free all-purpose flour
1 tablespoon fresh lime juice
2 teaspoons cacao/cocoa powder
1½ teaspoons sea salt
1 teaspoon ground cumin
¼ teaspoon ground coriander
In a skillet heated to medium-high, add the oil and sauté the onion for 5 minutes. Add the tomatoes and cook down for 10 minutes. Add the remaining ingredients, bring to a boil, reduce the heat, and simmer for 10 minutes. Blend and serve.
Makes 2+ cups (480+ ml)
Dress a salad, marinate roasted veg, and toss with grains or rice
¾ cup (120 ml) extra virgin olive oil
¼ cup (60 ml) wine vinegar (any kind)
1 large shallot (optional), minced
Sea salt and fresh-cracked black pepper to taste
Whisk all ingredients together or blend until smooth.
Makes 1 cup (240 ml)
2 cups (215 g) cauliflower florets, steamed or roasted
½ cup (70 g) cashews or sunflower seeds, soaked 4 to 6 hours, drained, and rinsed
½ cup (120 ml) water
2 garlic cloves, roasted
2 teaspoons nutritional yeast (optional)
2 teaspoons unrefined coconut oil (optional)
1 teaspoon fresh lemon juice
½ teaspoon sea salt, or more to taste
Fresh-cracked black pepper to taste
Blend all ingredients together until smooth.
Makes 2+ cups (480+ ml)
2½ cups (350 g) cashews, soaked 4 to 6 hours, drained, and rinsed
¾ cup (180 ml) water, plus more if needed
2 teaspoons fresh lemon juice
1 teaspoon sea salt, or more to taste
Blend all ingredients together until smooth and, if needed, add more water ¼ cup (60 ml) at a time to reach the consistency you want.
Makes 3+ cups (720+ ml)
Inspired by my grandma’s legendary tomato sauce (sans meat)
2 tablespoons unrefined coconut oil
1 large yellow onion, diced
3 to 4 garlic cloves, minced
8 large tomatoes, blanched (optional), peeled, and chopped
½ cup (120 ml) dry red wine (optional)
2 tablespoons packed fresh basil
½ teaspoon liquid smoke (optional)
2 teaspoons sea salt, plus more to taste
Fresh-cracked black pepper to taste
In a large pot heated to medium-high, add the oil and sauté the onion for 7 minutes, then add the garlic and stir for 3 more minutes. Add the tomatoes, wine (if using), basil, and liquid smoke (if using) and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Add the salt and pepper and enjoy.
Makes 3+ cups (720+ ml)
Takes sweet treats and fruit to the next level
1 tablespoon arrowroot starch/flour
¼ cup (60 ml) water
1½ cups (360 ml) canned coconut milk
1 cup (190 g) Sucanat
½ cup (120 ml) brown rice syrup
3 tablespoons unrefined coconut oil
½ teaspoon sea salt
½ teaspoon vanilla extract
In a cup, stir together the arrowroot and water until thoroughly dissolved and set aside. In a large saucepan heated to medium-high, whisk together all remaining ingredients except the arrowroot slurry. Once the mixture boils, whisk in the arrowroot slurry. Remove from the heat but continue to whisk vigorously for 1 minute. As it cools, the butterscotch will thicken. Serve warm.
Makes 3+ cups (720+ ml)
Herby cheese-like flavor for rice, grains, veg, toast
1 cup (15 g) lightly packed kale
1 cup (40 g) packed fresh basil
½ cup (120 ml) extra virgin olive oil
¼ cup (35 g) pine nuts, toasted
2 garlic cloves
1 tablespoon nutritional yeast
2 teaspoons fresh lemon juice
½ teaspoon sea salt
Fresh-cracked black pepper to taste (optional)
Pulse all ingredients in a food processor until mixed, but not blended. Serve or chill.
Makes 1 to 2 cups (240 to 480 ml)