Three Sauces

three sauces

Today I present to you three very different sauces, all of them wonderful additions to a meal. Each one has a unique taste, is full of nutrients and brings your meal to another level. I eat these sauces regularly and love that they are all dairy free but not flavor free! After each recipe, I list some ideas on how to use the sauce. Enjoy!

Continue reading for the recipes!

Three Herb Pesto Sauce

1/2 cup basil
1/2 cup cilantro
1/2 cup parsley
1/4 cup nuts (almonds, walnuts or pine nuts work well)
2 tablespoons olive oil
1/8 teaspoon salt (add more after tasting)

Put together in food processor and process until everything is broken up nicely.

Pesto is amazing on pasta, in sandwiches or with grilled vegetables.

Miso Ginger Sauce
2 tablespoons miso
2 tablespoons lime juice
4 inches of peeled fresh ginger root
2 tablespoons sweetener (maple syrup or honey work well).

Blend until smooth. Add more sweetener if needed.

This is great for on top of buckwheat noodles, Asian stir fried vegetables, quinoa and any other grain.

Cashew “Cheese” Sauce

1 1/2 cups cashews (soaked 6 or more hours with the water drained)
2 tablespoons nutritional yeast
1 1/2 tablespoons mustard
1 tablespoon lemon juice
pinch of cayenne and paprika
1/4 teaspoon of salt
1/2 cup of water

Blend all ingredients together until creamy and smooth. A Vitamix is perfect for this, but any high speed blender will do.

Best With:
I love this cashew sauce with pasta for a mac and cheese inspired dish.  It’s a great substitute for cheese, and is super creamy and nutty… It’s also a great dipping sauce for vegetables or on tacos or cornmeal pizza (recipe is coming soon for this).


No comments yet.

Leave a Reply