Dips

ALL OF THESE DIPS

keep for 3 to 5 days in the fridge.

 

Almond Dressing

INGREDIENTS

* 1/2 cup (120 ml) sesame oil

* 5 tablespoons (70 g) almond butter

* 1/4 cup (60 ml) fresh lime juice

* 1/4 cup (60 ml) tamari

* 1/4 cup (60 ml) water

* 4 teaspoons (26.6 g) maple syrup

* 2 teaspoons freshly ground black pepper

* 1/2 teaspoon salt

SUPPLIES

jam jar

Method Combine all the ingredients in a jam jar. Close the lid, shake, and it’s done!

Chocolate Sauce

INGREDIENTS

* 7 ounces (200 g) Medjool dates, pitted

* 5 tablespoons (75 ml) water

* 2 tablespoons raw cacao powder

* Pinch unsweetened vanilla powder

* Pinch salt

SUPPLIES

food processor; Weck jar

Method Combine all the ingredients in a food processor and blend until a smooth sauce forms. Keep refrigerated in a Weck jar.

Almond Sauce

INGREDIENTS

* 51/3 ounces (150 g) almond butter

* 3 tablespoons (45 ml) tamari

* 1/4 cup (120 ml) water

Method Combine all the ingredients in a bowl and stir well with a fork.

Nut Dressing

INGREDIENTS

* 2 tablespoons (28 g) mixed nut butter

* 1 tablespoon (15 ml) extra-virgin olive oil

* 1 tablespoon (15 ml) fresh lemon juice

* 1 teaspoon maple syrup

* Salt and freshly ground black pepper, to taste

Method Stir the nut butter, olive oil, lemon juice, and maple syrup into a dressing. Season to taste with salt and pepper.

The Best Dip Ever

INGREDIENTS

* 6 tablespoons plus 2 teaspoons (100 ml) water

* 2 tablespoons (28 g) organic peanut butter

* 1 tablespoon (15 ml) tamari

* 1 teaspoon sambal

* 1 teaspoon maple syrup

* 1 teaspoon apple cider vinegar

* 1/5 ounce fresh ginger, finely chopped

Method Combine everything in a to-go container. Use a fork to stir it together.

Cashew Dressing

INGREDIENTS

* 61/3 ounces (180 g) raw cashews

* 6 tablespoons plus 2 teaspoons (100 ml) extra-virgin olive oil

* 3 tablespoons (45 ml) fresh lemon juice

* 2 cloves garlic

* Salt, to taste

SUPPLIES

food processor; jar with tight-fitting lid

Method Add all the ingredients to the food processor and blend for 2 minutes until a deliciously creamy dressing forms. Refrigerate in a jar with a tight-fitting lid.

Sushi Dip

INGREDIENTS

* 2 tablespoons (28 g) Homemade Mayonnaise

* 2 teaspoons wasabi

* 1 tablespoon (15 ml) fresh lime juice

Method Stir the ingredients together to combine.

Tahini Syrup

INGREDIENTS

* 1/2 cup plus 2 tablespoons (150 g) tahini

* 1/2 cup plus 2 tablespoons (53 g) raw cacao powder

* 4 teaspoons (26.6 g) maple syrup

Method Stir the ingredients together to combine.