Plant-Based Dressing and Sauces

from Melissa Hanson

Listed Alphabetical 

substitute the oil for water in any of these dressings


Caesar dressing
- 1 cup water
- 4 tsp capers
- 2 cloves garlic
- 1 cup raw cashews
- 3 tbsp lemon juice
- 2 tbsp Dijon mustard
- 4 tbsp nutritional yeast
Blend on high until smooth


Creamy feta
- 15 oz organic sprouted tofu
- 1 or 2 tbsp apple cider vinegar
- 3 tbsp nutritional yeast
- 1/4 cup lemon juice
- 1 tsp garlic powder
- 1/4 cup coconut oil
- 1 tbsp salt (or less)
Mix all ingredients together in blender/Vitamix


Croutons (Gluten-free)
- Gluten-free bread
- Coconut oil
- Salt


Hummus Dip

- 1/4 cup avocado oil + additional for topping

- 4 large garlic cloves
- 1 tbs fresh thyme, finely chopped
- 1 tbs fresh rosemary, finely chopped

- 2 cans cannelloni beans, drained and rinsed
- 2 tbs red wine vinegar
- salt & pepper, to taste

1. Heat avocado oil in a pan over medium heat. Add garlic, thyme, and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.

2. Add beans, avocado oil, herbs, red wine vinegar, and salt & pepper to blender. Blend on high until dip is smooth and creamy.

3. Pour dip into a bowl and top with a drizzle of avocado oil and any additional optional toppings. Serve with chips or raw veggies

Mayo
- 1/2 cup rice milk (or soy)
- 1/2 cup olive oil
- 2 tsp mustard
- 4 tbsp lemon juice
- 1/2 cup soaked cashews
- 1/5 tsp salt


Nacho cheesy dressing
- 1/2 tsp sea salt
- 1 1/4 c water
- 2 cloves garlic
- 1/4 tsp paprika
- 1/4 c lemon juice
- 1 tsp chili powder
- 1/2 c raw almonds
- 2 tsp Braggs aminos
- 3.5 tbsp nutritional yeast
Blend in Vitamix for 2 minutes, add a splash more of water for thinner consistency. Keep in the fridge for 5 days


Nacho cheesy sauce
- 3/4 cup water
- 1/2 tsp salt
- 1/2 tsp cumin
- 2 cloves garlic
- 1/4 tsp paprika
- 1/4 cup lemon juice
- 1/2 cup raw almonds or cashews (soaked overnight)
- 2 tsp Braggs aminos
- 1/2 tsp chili powder
- 3.5 tbsp nutritional yeast
- 1/2 cup olive oil or avocado oil
Mix all ingredients together in blender/Vitamix, store in an airtight glass jar for 2 days in the fridge or freeze in ice cube trays and blend later


Oil-free hummus
- 3 cans garbanzo beans
- liquid from one of the cans of beans
- 1/4 cup lemon
- 2 tsp salt
- sprinkle cumin
- 4 cloves garlic
Mix all ingredients together in blender/Vitamix


Oil-free hummus #2
- 2 cans chickpeas
- liquid from one can of beans
- 1/8 cup nutritional yeast
- 1 tsp chili powder
- 1/2 tsp cayenne
- 3 cloves garlic
- 1 tsp cumin
- 1/8 cup lemon
- 1.5 tsp salt
Mix all ingredients together in blender/Vitamix


Pad Thai dressing #1
- 2 tbsp peanut butter
- 1 tbsp soy sauce or Braggs aminos
- 1 tbsp maple syrup
- water to thicken
Shake all ingredients in a glass jar


Pad Thai dressing #2
(family size)
- 1/2 cup peanut butter
- 1 tsp maple syrup
- 1 tsp chili powder
- 1.5 inch ginger
- 3 cloves garlic
- 3/4 cup water
- 2 tbsp tamari
- 1/2 tsp salt
Pulverize ingredients in Vitamix until silky smooth. Store extra in the fridge in a glass airtight container

Parmesan cheese #1
- raw cashews
- garlic powder
- Himalayan salt
- nutritional yeast
Gently pulse in blender


Parmesan cheese #2
- 1/2 cup pine nuts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Himalayan salt
- 1/2 c nutritional yeast


Pesto 
- 1 cup water
- 1/8 cup lemon
- 1 tsp salt
- 2 cups basil
- 1/2 cup olive oil
- 4 cloves garlic
- 1 cup cashews
- 1 cup nutritional yeast
Mix all ingredients together in blender/Vitamix


Pesto (oil-free)
- 1 cup water
- 1/2 tsp salt
- 5 cloves garlic
- 1/2 c raw almonds
- 1/2 c nutritional yeast
- 2 handfuls of fresh basil
Mix all ingredients together in blender/Vitamix


Pesto (cashews)
- 1 tsp sea salt
- 1.5 c water
- 1-bushel basil
- 1/2 c cashews
- 4 cloves garlic
- 1 c nutritional yeast
If possible, soak raw cashews for three hours before blending (or in very hot water for 15 min). Blend all ingredients until completely smooth


Tahini dressing - creamy
- 2 tbs Braggs amino
- 2 cloves garlic - large
- 1 pinch sea salt
- 2/3 cup tahini
- 1/2 cup water - add more as needed
Mix in blender until smooth. May want to double or triple recipe


Tahini dressing #1
- 1 tbs tahini (or 2 tbs)
- 4 tbs water
- 2 tbs Dijon mustard (or) Nutritional yeast
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
Shake all ingredients in a glass jar


Tahini dressing #2
- 2 tbs tahini
- 4 tbs water
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
Shake all ingredients in a glass jar


Tahini dressing #3
- tahini
- maple syrup
- horseradish
- thicken with water


Tahini Zucchini dressing
- 2 peeled zucchini
- 1/2 cup raw tahini
- 2 cloves garlic
- 1/4 tsp cumin
- juice of 2 lemons
- pinch of cayenne
- 1 tsp salt
Mix all ingredients together in blender/Vitamix


Tomato basil cashew dip
- 2 cups raw cashews (soaked overnight or 3hrs)
- 6 cherry tomatoes
- big handful of basil leaves
- 1/2 cup water
- 1 tsp salt
- pepper to taste
Blend all ingredients on until smooth
Serve with rice crackers or raw veggies