Vegan Dressing/Sauce Recipes

[healthy momma]

So because of easy, fast prep, budget constraints and health reasons I like to make dishes that consist of a grain (quinoa, rice, millet, amaranth, etc.), usually a bean (garbanzo, black, pinto, etc.) and whatever vegetables (usually chopped and added raw) are in season/on sale. I love these dishes hot or cold and with or without some light seasoning. My husband on the other hand has definitely not been satisfied with these. I finally discovered that if I have a rich, especially flavorful dressing/sauce to put over his portion he is happy. But now I need some fantastic versatile recipes. I'll start out with my one tried and true, truly addictive dressing recipe and hope that others might have some to share as well.

1/2cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil
2 Tbs tahini butter

Blend all ingredients together.

* This makes a very large amount. It keeps well for approx. a week in the fridge. I've used mostly with rice and quinoa dishes though I'm sure it would work with others.

[red and lulu]

here's a vegan ranch dressing that is absolutely DELISH:

1 1/2 c. vegenaise
1/2 c. unsweetened soy milk
1 1/2 tsp apple cider vin
1 1/2 tsp. nutritional yeast
1 1/2 tsp. onion powder
1/4 tsp. dried dill
1/4 tsp. black pepper
1/4 tsp. dry mustard
1/4 tsp. garlic powder

just whisk them all together — will keep for 2 weeks in the fridge.

and i love this creamy garlic dressing — it's super zingy but is great on cold quinoa salad:

1/2 block of tofu, crumbled
6 tbsp. water
1/4 c. cider vinegar
3 garlic cloves
3 tbsp minced fresh parsley
1 1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp white pepper
3/4 c. olive oil

blend everything but the oil in a food processor. once it's all blended, continue blending and add oil in steady stream until the dressing is thick. will also keep for 2 weeks.

[Ruthla]

Almond butter makes for a very creamy dressing base, and I suppose any other nut butter would work as well.

Yesterday I made a pasta primavera sauce by making a roux with 1/2 stick butter and 1 Tbsp white rice flour (you can sub any vegan oil for the butter) then added 1.5 cups of water to make a thick sauce. Then I added spices (onion powder, garlic powder, sea salt, parsley, cayenne pepper, basil, cilantro) and 2 Tbsp almond butter.

Other times, I mix almond butter half and half with water and use that as a sauce all by itself (no starch or added fat). I had some today with just some cayenne pepper added- it was delicious on rice pasta!

[FarmerFemme]

yum!

1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon sweetener (honey, agave, 1 packet stevia, etc)
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2 a small de-seeded chili (optional)
small nub of fresh ginger

- Blend all ingredients together and enjoy

[healthy momma]

Ooh. These sound delicious. I'll be trying each of them...soon. Thanks!