Ten vegan sauces, dips and dressings, all built on soaked cashews, tahini or blended vegetables instead of oil.
Nine of the ten use no oil at all. The tenth, a roasted beet hummus, gets one line on what to use instead of its olive oil drizzle.
1. Vegan Cilantro Lime Dressing
One cup of soaked cashews blends with cilantro, garlic, lime juice, a tablespoon of white wine vinegar and a tablespoon of capers into a green dressing in five minutes flat. Eight servings, no cooking, keeps three days refrigerated.
No oil in this one.
Get the recipe from Nuts and Twigs.
2. Vegan Cashew Mayo
One cup of soaked cashews blends with two tablespoons of apple cider vinegar, two teaspoons of Dijon mustard and a tablespoon of maple syrup into a mayo substitute in five minutes. Eight servings, keeps a week in the fridge.
No oil in this one.
Get the recipe from Happy Kitchen.Rocks.
3. Mango Habanero Sauce
One mango and three habanero peppers simmer with onion and garlic for five minutes, then blend with maple syrup, white wine vinegar and lime juice. Eight servings, fifteen minutes total, keeps two weeks refrigerated.
No oil in this one.
Get the recipe from Happy Kitchen.Rocks.
4. Dill Pickle Cashew Ranch Dressing
A cup of cashews, soaked ten minutes in hot water, blends with dill, parsley, chives, garlic and four tablespoons of pickle juice, then gets a half cup of chopped dill pickles stirred in by hand. Twelve portions, five minutes total.
No oil in this one.
Get the recipe from For The Pleasure Of Eating.
5. Almond Strawberry Vinaigrette
Half a cup of almonds, soaked overnight, blends with a cup of strawberries, half a cup of balsamic vinegar, half a teaspoon of Dijon mustard and two tablespoons of fresh basil. Eight servings, ten minutes, keeps up to a week.
No oil in this one.
Get the recipe from For The Pleasure Of Eating.
6. Homemade Tomato Ketchup
Ten fresh tomatoes simmer with garlic, ginger, twenty raisins, ten dried red chilies and whole cloves for twenty minutes, then get blended and strained smooth. Twenty tablespoon-sized servings, under thirty minutes total, keeps two to three weeks refrigerated.
No oil in this one.
Get the recipe from Veg Buffet.
7. Creamy Vegan Coleslaw
Half a cup of cashews, soaked two to four hours, blends with unsweetened non-dairy yogurt, non-dairy milk, lemon juice, apple cider vinegar and Dijon mustard, then gets tossed with shredded green and red cabbage and carrots. Eight servings, twenty-five minutes plus an hour to chill.
No oil in this one.
Get the recipe from Vegan Huggs.
8. Easy Black Bean Dip
Three and a half cups of cooked beans blend with two to three tomatoes, a quarter cup of lime juice, four cloves of garlic and half a cup of cilantro into a dip that’s chunky or smooth depending how long it runs. Eighteen servings, ready in minutes, no cooking required.
No oil in this one.
Get the recipe from Whole New Mom.
9. Homemade Vegan Nutella
Two hundred grams of roasted hazelnuts blend with fifty grams of cocoa, two hundred grams of pitted dates and three hundred milliliters of plant milk into a chocolate spread with no added sugar. Ten minutes, makes two jars, keeps two weeks refrigerated.
No oil in this one.
Get the recipe from Chef’s Pencil.
10. Roasted Beet Hummus
Three roasted beets blend with half a cup of tahini, three tablespoons of lemon juice and four cloves of garlic into a rose-pink hummus with no chickpeas in it at all. Ten servings, about an hour total including roasting time.
The recipe finishes with two to three tablespoons of olive oil drizzled on top. Skip it and thin the hummus with a splash of water or extra lemon juice instead, the tahini already carries all the creaminess it needs.
Get the recipe from Chew Out Loud.
All ten recipes and photos are used with permission from their bloggers.
