Dressings and Dips

I love sauces and dressings! However, I do not love all the sugar, soy, corn, wheat and chemicals they add. Here are some recipes to spice up your meats and salads. 


Salad Dressings

Blueberry
1/3 c. Blueberry preserve or any jam (no sugar added)
2 tbsp. Extra Virgin Olive Oil (EVOO)
1 tbsp. red wine vinegar, balsamic, coconut or white wine (play with jam and vinigar. Pair light with light and dark with dark)
1/2 tsp mustard (no sugar)
salt and pepper to taste

Creamy Avocado

1 small avocado (about 1/2 cup flesh)

1-2 tsp extra avacado oil or EVOO

1 garlic clove, chopped finely

3 tbsp cashew butter (or to taste)

2 tablespoons water and apple cider vinegar (depending on the thickness desired)

2 tablespoon lime juice

3/4 teaspoon cumin, or to taste

1/2 teaspoon coriander

salt and pepper to taste

Blend in food processor until smooth and enjoy!

Balsamic Bell Pepper

1 bunch basil, stems removed 

1 clove garlic 

1/2 red onion 

1 sweet bell red pepper 

1/4 C balsamic 

1/4 tsp sea salt 

*Puree all ingredients... can add water if needed to thin... 

Avocado Tomato 

1 large plum tomato chopped 

1/2 cucumber peeled 

1 small avocado

1 tsp fresh oregano or 1/4 dried 

*Puree smooth... 

Sweet and Sour Onion Dressing 

1 med. yellow onion 

1 tbsp. honey 

1 T celery seed (this is key) 

2 tsp. dry mustard 

3/4 C apple cider vinegar 

3/4 C EVOO

Creamy Ranch Dressing 

1/2-1 full cup raw macadamia nuts or cashews

1/3 cup r. apple cider vinegar or lemon juice 

2/3 cup EVOO

1 tsp salt 

Italian seasoning to taste 

1/2 Tbs sage 

Blend the macs. with 1/4-1/2 cup of water (depending on the thickness desired). 

Add the apple cider vinegar, olive oil, sea salt, Italian seasoning, and sage. 

Blend thoroughly.

Thousand Island Dressing 

2 red bell peppers 

2 tomatoes 

1 c. celery, chopped 

1/2 c. pine nuts, soaked 2 hours 

1/2 c. sunflower seeds, soaked 6-8 hours and rinsed 

1/2 c. fresh parsley 

1/2-1 c. water 

4 TBS. lemon juice 

1 tsp. sea salt 

Blend in blender until smooth and creamy

Caesar Salad Dressing 

makes 1 pint of thick dressing that will keep fresh for a week. 

5 tablespoons raw cashew butter

1/4 cup pinenuts 

1 clove of garlic 

2 green onions, or 1/4 cup sweet onion 

1 lemon, juiced 

3 tablespoons apple cider vinegar 

2 3 soft dates, pitted 

3 tablespoons nutritional yeast 

1-2 teaspoon black pepper or to taste 

1-2 teaspoons sea salt or to taste 

2 tablespoons EVOO

water, 2 tablespoons at a time as necessary to blend 

Dips and Sauces

Ranch Dip 

1 1/2 C cashews or macadamia nuts (pre-soaked over night) 

1/2 C water 

3 T fresh lemon juice 

1-2 cloves garlic 

1-2 tsp Celtic Sea salt 

1/2 tsp dried dill (or 1 very small sprig fresh) 

1/2 tsp dried basil (or 2 leaves fresh) 

1 stalk celery 

Mix all ingredients in a blender until smooth and creamy. Makes 2 cups. 

Mayo

1 cup pine nuts 

1 large avocado 

1 tbs. lemon juice 

2 tbs. apple cider vinegar 

1 tsp. Celtic sea salt 

1/2 clove garlic 

Blend in blender

Eggless Vegan Mayonnaise Recipe 

3 tbsp lemon juice 

1/2 cup almond or coconut milk 

1/4 tsp salt 

1/4 tsp paprika 

1/4 tsp mustard 

6 tbsp EVOO 

Preparation: 

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator