Dressings and Sauces
A great dressing or sauce can raise a dish to a whole new level. Whether your favorite is hollandaise on eggs Benedict or a dairy-free ranch on a tossed salad, these recipes will take your cooking up a notch.
CREAMY RANCH DRESSING
Sometimes you just need a big dollop of ranch dressing. And this one is super healthy. Enjoy!
Makes 1½ cups
8 ounces silken tofu
½ cup vegan mayonnaise
2 tablespoons safflower oil
1 tablespoon apple cider vinegar
1 garlic clove
1 small onion, chopped
Small handful of fresh flat-leaf parsley
¼ teaspoon paprika
Sea salt to taste
1. In a blender bowl, combine the tofu, mayonnaise, oil, vinegar, garlic, onion, parsley, and paprika. Blend until smooth and creamy. Season with salt. Transfer the dressing to a glass jar, cover, and refrigerate for at least 2 hours or up to 1 week. This dressing is fine to use immediately, but I also think it gets better after a day or two in the fridge. Try it and decide for yourself!
CREAMY PUMPKIN DRESSING
Pumpkin seeds contain tons of magnesium and omega-3 fatty acids, not to mention lots of zinc, which is especially good for men. But that’s not all: Pumpkin seeds help to regulate blood sugar, are anti-inflammatory, and might even help you sleep!
Makes 1¼ cups
½ cup pumpkin seeds
1 small, very ripe avocado
⅓ cup freshly squeezed lemon juice (from about 3 lemons)
Sea salt to taste
Handful of fresh flat-leaf parsley
½ cup extra-virgin olive oil
Splash of red wine vinegar
1. Add the seeds to the bowl of a blender. Pulse until they form a coarse breadcrumb-like texture. Add the avocado, lemon juice, salt, parsley, olive oil, and vinegar. Pulse until the mixture forms a thick, smooth dressing, 1 to 2 minutes. The dressing is ready to use immediately, or may be stored in a tightly sealed jar in the fridge for up to 3 days.
SMOKY BLACK BEAN SAUCE
This sauce can add a Mexican kick to many dishes: Try it on grains, vegetables, or anything that makes you happy.
Makes 2¼ cups
1 15.5-ounce can black beans, including liquid
2 teaspoons extra-virgin olive oil
½ red bell pepper, chopped fine
1 small yellow onion, chopped fine
1 garlic clove, chopped fine
Sea salt to taste
1 cup vegetable stock
2 teaspoons Spanish paprika
1. Add the black beans to the bowl of a food processor. Pulse until they form a chunky purée; set aside.
2. In a 10-inch skillet, heat the oil over medium heat until shimmering. Add the bell pepper, onion, and garlic. Season with salt. Sauté until lightly golden and tender, 2 to 3 minutes.
3. Add the black beans, vegetable stock, and paprika to the skillet. Stir until well mixed. Bring to a boil, then reduce heat to low. Continue to cook, stirring occasionally, until the sauce thickens and reduces by about a third, 8 to 10 minutes. Serve hot.
EASY BLENDER HOLLANDAISE SAUCE
Unlike many other sauces, hollandaise needs to be made right before serving. Great for eggs Benedict, drizzled over vegetable dishes, or as a topping on fish.
Makes about 1 cup
3 large egg yolks (save whites for another use)
1 tablespoon freshly squeezed lemon juice (from about 1 lemon)
¼ teaspoon sea salt
⅛ teaspoon cayenne
6 tablespoons coconut oil, melted
1. In a blender bowl, combine the egg yolks, lemon juice, salt, and cayenne. Cover and blend until well combined, 1 minute.
2. With the blender on medium-high speed, slowly drizzle in the oil a few drops at a time. This should take about 2 minutes, during which time the mixture will begin to thicken. Use immediately.
BASIL PESTO
Fresh basil has such a right-out-of-the-garden-on-a-summer-day taste, and I ate tons of it in Italy. But traditional pesto contains cheese, so I had to find a new way to make it. This recipe uses a dairy-free Parmesan cheese, which you’ll see in a handful of my recipes. There are few options out there on the market, like the Go Veggie brand, but you can also make your own.
Makes ¾ cup
¼ cup pine nuts, toasted
2 cups (packed) fresh basil (leaves only)
Sea salt to taste
A few grinds of freshly ground black pepper
¼ cup Non-Dairy Parmesan “Cheese”
¼ to ½ cup extra-virgin olive oil
1. Add the nuts to the bowl of a food processor. Pulse until chopped fine. Add the basil, salt, pepper, and Parmesan. Pulse until it forms a paste. Using the feed tube on the food processor, drizzle in ¼ cup of the olive oil while it’s processing. If you prefer a thinner pesto, drizzle in the remaining ¼ cup of oil. The pesto is ready to use immediately, or may be stored in a covered container in the fridge for up to 1 week.
ROASTED MARINARA SAUCE
This is a delicious marinara sauce, if I do say so myself; the basil, garlic, and onions give it real depth and character. Try it on noodles or grains.
Makes about 3 cups
1 28-ounce can crushed tomatoes
1 large yellow onion, cut in half (through the root)
1 garlic clove, smashed
½ teaspoon sea salt (plus more to taste)
Freshly ground black pepper to taste
Handful of fresh flat-leaf parsley, chopped, plus more for garnish
8 to 10 fresh basil leaves
2 tablespoons extra-virgin olive oil
1. Preheat the oven to 325°F.
2. Add the tomatoes, onion, garlic, salt, pepper, parsley, basil, and oil to a 4-quart Dutch oven. Stir to combine. Simmer, uncovered, for 1 hour, stirring occasionally. The sauce is ready to serve immediately. Alternately, cool it completely and store it in the fridge in a covered container for up to 3 days, or in the freezer for up to 2 months.
CARROT-GINGER DRESSING
This is just like the yummy carrot dressing that’s served on fresh salad at Japanese restaurants. My favorite!
Makes 1 cup, which serves 4 to 6
1 tablespoon carrots, minced
1 tablespoon ginger root, peeled and minced
⅓ medium onion, chopped (about ⅓ cup)
1 tablespoon finely chopped lemon (with some rind)
2½ tablespoons soy sauce or tamari
¼ cup light olive oil
¼ cup brown rice vinegar
1 tablespoon brown rice syrup
¼ cup water
2 teaspoons sugar-free ketchup
Pinch of sea salt (optional)
Pinch of fresh ground black pepper
1. Blend all ingredients in blender. Serve immediately.
* GLUTEN-FREE IF YOU USE TAMARI.
NON-DAIRY PARMESAN “CHEESE”
Makes 1 cup
1 cup raw cashews
4 tablespoons nutritional yeast
1 teaspoon sea salt
½ teaspoon garlic powder
1. Place all ingredients in a food processor. Blend until well mixed, or until it reaches the desired consistency. Keep in the refrigerator for up to 3 weeks.
What Is Nutritional Yeast? These golden yellow flakes can be found in the bulk section of most health-food stores and are actually a form of deactivated yeast, so they are unable to leaven bread or baked goods. Instead, these yummy flakes—often fortified with vitamin B12—give a cheesy taste to popcorn, scrambled tofu, dips, or anything else you want to sprinkle them on. Check them out!