Sauces & Dips

Basic Sauce

This is a basic sauce that can be flavored as needed and is made mostly from vegetables. Add flavoring such as curry, chili, turmeric, cayenne pepper, sriracha sauce, smoked paprika or whatever the spice of the day is. Serve it with pasta, drizzled over steamed veggies or baked potato, as a nacho sauce or a dip.

The recipe is very forgiving, so you don't need to be accurate with the measurements.

• 1 cup potatoes (yellow or russets)
• 1/4 cup carrots, diced
• 1/3 cup onion, chopped
• 3/4 cup water (use liquid from boiled veggies)
• 1/2 cup cashews (soak these while veggies are cooking)
• 1/4 cup plant-based milk
• 1/4 cup nutritional yeast
• 1 TBSP lemon juice
• Salt & pepper to taste
• 1/2 tsp garlic powder
• 1 tsp onion powder

1. In a medium saucepan, bring several cups of water to a boil. Add chopped potatoes, carrots, and onion. Cook until you can stab the veggies easily.
2. Place the remaining ingredients in a blender. Once the veggies are done, add 3/4 cup of the cooking water and blend.
3. Add the veggies and blend until smooth.

Cheez Sauce

I'm reluctant to call anything a "cheez" sauce when it's not cheese. But for lack of a better name, just consider this a yummy sauce with hints of cheese flavor!

It's the smoked paprika that give this sauce it's flavor, and I always add extra! Try not to substitute the yogurt, since this provides a tangy and more creamy result.

Makes 2-1/2 cups

• 1 cup raw cashews, preferably soaked for 2 hours
• 1 cup salsa
• 3/4 cup PLAIN dairy-free yogurt
• 1/4 cup + 1 TBSP water
• 1-1/2 tsp smoked paprika (or more, to taste)
• 1-1/2 tsp ground cumin
• 1 tsp salt (to taste)

1. Drain and rinse the cashews.
2. Add all ingredients to a high-powered blender, and blend until smooth and creamy.
3. You can use this for nachos, drizzle over vegetables or use in a casserole. If consistency is too thick, just thin with a little water.

Cannellini Bean Cream Sauce

This is super easy to make. It's not a heavy sauce and has no added fat. The cannellini beans make this sauce nice and creamy. If you make your own beans, you'll find that white beans take less time to cook.

You can optionally add nutritional yeast to make is "cheesy".

Servings: 2

• 1 15oz can cannellini beans, drained (or 2 cups cooked from scratch)
• 3/4 cup unsweetened non-dairy milk
• Juice of half a lemon (1 TBSP), or more to taste
• 2 cloves minced garlic (2 tsp)
• 2 TBSP nutritional yeast (optional)
• Salt, pepper, and any other spice you desire!

1. Place all ingredients in a blender, and blend until smooth.
2. If needed, adjust consistency by adding vegetable broth or water.

Simple Gravy

Rather than buying a carton of ready-made bouillon, I like to use a more cost-effective option such as Better Than Bouillon™, which is a concentrated vegetable paste that you dilute with water.

• 1/4 cup whole wheat flour (for GF, you can use quinoa flour or equivalent)
• 1/2 teaspoon onion powder
• 2 TBSP nutritional yeast
• 2 cups vegetable broth (see notes above)
• Optional spices such as thyme, sage, celery salt or Worcestershire sauce
• 2 tsp tamari (GF soy sauce)

1. Add flour, onion powder and nutritional yeast to a pan and toast over medium heat for a few minutes.
2. Add broth, whisking constantly to keep it from clumping.
3. Add the tamari and optional spices and stir until thickened. Season with salt and pepper.

Mushroom Gravy

Servings: about 6 cups

• 2 TBSP olive oil
• 1 small onion, finely chopped
• 8 ounces mushrooms, any small variety, or a mixture, cleaned, stemmed, and sliced
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 teaspoon rosemary
• 3 tablespoons cornstarch or arrowroot flour
• 3 cup vegetable broth
• 3 tablespoons soy sauce or tamari
• Salt and pepper

1. Heat olive oil in a small saucepan over medium heat. Add onion and sauté until soft and golden.
2. Stir in mushrooms and herbs, and season with salt and pepper. Cook until soft, about 5 minutes more.
3. Add cornstarch and cook until thickened.
4. Pour in the broth and soy sauce and whisk to combine. Bring to a simmer and cook for 5 – 10 minutes to let the flavors meld. If the mixture is too thick, slowly add more broth or water.
5. Taste and season with more salt and pepper if needed. Serve hot.