Sauces and extras make a meal. Just because you’re eating a plant-based diet doesn’t mean you have to give up the flavors of crispy bacon and sour cream. These are my favorite additions to transform a bowl of vegetables into pure magic.
MAKES 2 CUPS
11⁄2 cups raw cashews, soaked for 2–4 hours, rinsed, and drained
3⁄4 cup water
2 tsp apple cider vinegar
2 tbsp lemon juice
1⁄4 tsp sea salt
1 tsp nutritional yeast (optional)
In a food processor or high-speed blender, combine all ingredients and blend on high speed for 5–7 minutes until creamy. Scrape down the sides of the blender or add a few drops of water if necessary. Refrigerate in an airtight container for up to 5 days.
MAKES 1 CUP
1 medium cucumber, peeled and grated
1 cup raw cashews, soaked for 2–4 hours, rinsed, and drained
4 tbsp lemon juice
2 tbsp tahini
2 garlic cloves (omit for Pitta)
sea salt and freshly ground black pepper
5–7 tbsp water
1⁄3 cup chopped fresh dill
1 Place the grated cucumber in a mesh strainer and sprinkle lightly with salt. Set aside to drain for a few minutes while you prepare the cashew paste.
2 In a food processor or high-speed blender, combine cashews, lemon juice, tahini, garlic, and 5 tbsp water. Blend until smooth and creamy, adding more water if needed. Taste and season with salt and pepper.
3 Transfer to a bowl and stir in the grated cucumber and dill. Cover and refrigerate for 2 hours before serving. Tzatziki can be stored in the fridge for up to 4 days.
MAKES 1 CUP
2 cups fresh basil leaves, lightly packed
1⁄2 cup sunflower seeds or walnuts
1⁄2 tsp sea salt
3 garlic cloves, minced (omit for Pitta)
1 tbsp lemon juice
1⁄4 cup olive oil, plus more as needed
In a food processor, combine basil, garlic, sunflower seeds, salt, and lemon juice. Pulse while streaming in olive oil until emulsified, stopping to scrape down the bowl once or twice. Refrigerate in an airtight container for 2–3 days.
MAKES 1 CUP
1⁄2 tbsp dried oregano
2 tbsp hot water
1⁄4 tsp sea salt
1 medium garlic clove (option to omit for Pitta)
1 tbsp apple cider vinegar
zest and juice of 1⁄2 lemon
1⁄2 cup chopped fresh parsley
1⁄2 cup chopped fresh cilantro
1⁄4 serrano pepper, ribs and seeds removed, chopped (option to omit for Pitta)
1⁄3 tsp crushed red pepper flakes (option to omit for Pitta)
1-2 tbsp olive oil
1 In a small bowl, combine oregano, hot water, and salt and let sit for 5 minutes.
2 Transfer the oregano mixture to a food processor and add all remaining ingredients, except olive oil. Pulse until well combined. With the machine running, stream in the olive oil. Refrigerate in an airtight container for up to 2 days.
MAKES 1 CUP
1 cup cooked chickpeas
1⁄2 cup walnuts
1 tbsp coconut aminos, liquid aminos, or gluten-free tamari
In a food processor, combine all ingredients and pulse until the mixture forms coarse crumbles similar to the consistency of cooked ground meat. Refrigerate in an airtight container for up to 5 days.
MAKES 1 CUP
1 tbsp coconut aminos or tamari
1 tsp water
1⁄2 tsp liquid smoke (optional)
1⁄2 tsp monk fruit maple syrup
1⁄2 tsp paprika (sweet or smoked)
pinch of sea salt
1 cup large, unsweetened coconut flakes (not shredded)
1 Preheat oven to 350°F. In a medium bowl, whisk together all ingredients except coconut flakes. Add the coconut flakes and toss, stirring until all liquid has been absorbed.
2 Spread the flakes in an even layer on a parchment-lined baking sheet. Cook for 12–14 minutes, stirring every 5 minutes, until coconut is dark in color.
3 Let the “bacon” cool to become crispy then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months.