Dips & Sauces


Nut dipping sauce
    •    ¾ cup creamy peanut butter, almond butter or any nut butter
    •    ¼ cup rice vinegar
    •    ¼ cup water
    •     cup reduced sodium tamari or amino
    •    3 tablespoons agave nectar (or honey or maple syrup)
    •    1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
    •    1 to 2 medium cloves garlic, pressed or minced, to taste
    •    ¼ teaspoon red pepper flakes, plus more for sprinkling
Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes


  1.     In a mixing bowl, whisk together the ingredients until well blended. 
  2.       If your peanut butter is particularly thick, you may need to add a bit more water to thin out the mixture
  3.     Feel free to adjust to taste here, more water mellows taste, if you want more savory add more garlic, or agave to make a little sweeter

Cashew – Cilantro Cheese Dip

  • 1 cup raw Cashews (soaked)   
  • 2 garlic cloves, crushed
  • 1/2 tsp. Himalayan salt
  •  2 1/2 tsp. lemon juice
  •  1/4 cup Cilantro
  •  1/4 cup water


  1. Place garlic and salt in food processor, process into small pieces
  2. Add cashews and process until consistency is like a paste
  3. Add lemon juice , cilantro and water
  4. Continue to process until smooth texture

Tapenade Dip

  • 1 cup pitted Kalamata olives
  • 1 cup fresh basil leaves
  • 2 tablespoons drained capers
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon fresh lemon juice


  1. Blend all ingredients in processor until finely chopped. Transfer to small bowl.
  2. Season to taste with salt and pepper. 

Homemade Pesto Sauce:

  •    2 Cups of Basil
  •    1/2 cup Olive Oil
  •    4 cloves garlic
  •    salt and pepper to taste
  •    (optional 2 Tbsp. Nutritional Yeast)


  1.    Combine the garlic and basil in a food processor
  2.    Add in olive oil, salt and pepper (and nutritional yeast)
  3.    Serve on pasta or toast    

Best Guacamole    

  •     2 avocados
  •     1 tomato chopped
  •     1/2 cup chopped onion
  •     1 lemon
  •     Himalayan salt or sea salt to taste

Smash avocado and mix ingredients together

Homemade Salsa

  •      2 tomatoes chopped
  •      1/2 cup chopped onion
  •      2 garlic cloves
  •      2 T of chopped cilantro
  •      1 lemon
  •      salt to taste
  •      cayenne pepper to taste 

     Mix all ingredients together by hand or with a food processor 

 Homemade Hummus

  •   3 cups cooked garbonzo beans
  •   3/4 cup water
  •   2-4 garlic cloves
  •   2 T Tahini (or 4 T sesame seeds)
  •   4 T lemon juice
  •   salt to taste
  •   add cayenne pepper if you want a little spice


  1.   Add all ingredients to a blender or food processor and mix until smooth
  2.   Taste and add more spices if needed 

Baba Ganoush

  • 1 large eggplant
  • 1 can chickpeas, drained (garbanzo beans)
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 3 tbsp. tahini
  • Dash sea salt
  • 1/4 cup olive oil
  • 2 tbsp. fresh chopped parsley (optional)


  1. Slice eggplant in half, and roast in 400 F oven for approximately 45 minutes, or until soft.
  2. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
  3. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate the olive oil until well mixed.
  4. Mix in the fresh chopped parsley by hand.


  • 3 cans/jars or organic tomato paste or a pound of fresh tomatoes, peeled and cooked
  • ½ cup white vinegar or apple cider vinegar (this will leave a faint apple taste)
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons honey or agave or coconut sugar or about ½ tsp stevia powder/tincture
  • 2 tablespoons molasses
  • 1 teaspoon Himalayan or sea salt
  • 1 teaspoon dried mustard powder
  • Cinnamon, cloves, all-spice, cayenne (a pinch of each to taste)
  • 1 cup of water


  1. Put the ingredients in a blender or food processor and blend well. 
  2. Put in fridge to let flavors meld overnight or at least two hours.

    6 tablespoons mustard seeds, about 50 grams
    1/2 cup mustard powder, about 50 grams
    1/2 cup water 
    3 tablespoons vinegar 
    2 teaspoons salt
    1 teaspoon ground turmeric
    2 tablespoons agave, honey, coconut sugar (optional)
   1/4 cup minced fresh herbs (optional)


  1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
  2. Pour the semi-ground seeds into a bowl and add the salt, turmeric and mustard powder. Put in optional ingredients.
  3. Pour in the water, then stir well. When everything is mix, let this sit for up to 10 minutes. (The longer you let it sit, the mellower the mustard will be). When you’re ready, pour in the vinegar.
  4. Pour into a glass jar and store in the fridge. 
  5. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. 
  6. This Mustard will last a year in the fridge.

Hot Sauce

  • 1 pound of tomatoes (diced) about 3 cups
  • half a red onion, chopped
  • 1 cup apple cider vinegar
  • 2 teaspoons of salt
  • 1-3 teaspoons of coconut sugar, agave, honey to taste
  • 2 hot peppers 
  • 4 cloves garlic


  1. Heat oil in a large saucepan over medium-high heat. Add onion, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes. 
  2. Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. 
  3. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes. 
  4. Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) 
  5. Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) 

6.  Let the sauce cool to room temperature, about 1½ hours. 

  • 1/2 cup plain, unsweetened dairy free milk (not vanilla!)
  • 1 1/2 cups extra virgin olive oil 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sea salt, or more to taste
  • Pinch of onion powder


  1. Pour the non dairy milk in to a blender, cover and turn on low. 
  2. Slowly pour the oil in. 
  3. Continue to run the blender, until smooth, the longer you
  4. Spoon the mixture into a bowl and whisk in the remaining ingredients.
  5. Store in a tightly sealed jar for up to a week.

Vegan Ranch Dressing

  • 1 Cup of Veganaise
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Black Pepper
  • 2 tsp. Parsley, chopped
  • 1/2 tsp. Dill
  • 1 Cup of unsweetened soy, almond or rice milk
  • 1/4 tsp. salt


  1. Add all ingredients to a blender until smooth
  2. If its too think add more milk

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