Condiments
Cashew Cream Dressing- makes 12 ounces by Tina Moody
This makes the base for a creamy dressing for vegetables, fruit or salads. After chilling it sets up as a
mayonnaise. Keep refrigerated.
1 cup raw cashews, soaked 1-2 hours
¼ cup lemon juice
1 very ripe pear, peeled and cored
1 teaspoon salt
½ cup olive oil
Soak cashew in 1 cup water for about 2 hours. Make it easy, no need to set a timer for this one. Soaking the
cashews makes the dip creamier and more easily digested. If you’re in a hurry, use un-soaked cashews.
Puree all ingredients, except oil, in food processor or blender. Process until smooth, scraping down the
sides. While the blender is running, add the oil in a slow, steady, thin stream until emulsified. It should
take 2 minutes or so to pour that ½ cup of oil into the nut mixture.
Refrigerate in a tightly covered container for up to 2 weeks.
Raw Ranch Dressing
½ cup lemon juice
1 tablespoon Celtic sea salt
1 tablespoon dried chives
1 tablespoon dried rosemary
1 cup raw macadamia nuts
1/3 cup olive oil
Blend all ingredients in a food processor until smooth.
Mustard-Shallot Vinaigrette -Makes about 1 cup
1 tablespoon finely minced shallot
1 teaspoon dry mustard
¼ teaspoon dry granulated garlic
¼ cup raw unfiltered apple cider vinegar
¾ cup extra virgin olive oil (more or less depending on how thick you make the vinaigrette) sea salt and
freshly ground pepper to taste
Put the shallot, mustard, salt, pepper and vinegar in a small mixing bowl and whisk thoroughly. Add olive
oil and whisk until emulsified. Taste and adjust seasonings as you like. This is best when made fresh, but it
can be made up to one day in advance, and kept in the fridge in a small airtight container. Let it sit at room
temp for one hour if it has been in the fridge.
Apple Cider Vinegar Salad Dressing (Pizzeria Style Vinaigrette)-Makes about 1 cup
¼ cup raw unfiltered apple cider vinegar
1 teaspoon dried oregano leaves
½ teaspoon dry granulated garlic
½ teaspoon dry mustard
¾ cup extra virgin olive oil – more or less as you like it sea salt & freshly ground pepper to taste
In a small mixing bowl whisk together the raw apple cider vinegar, oregano, granulated garlic & dry
mustard. Season with sea salt & freshly ground pepper. Then add the olive oil a little at a time and whisk
until the dressing is well combined.
Guacamole
2 avocados
Half an onion, diced
1 clove garlic, grated
juice from half a lemon
fresh cilantro
salt, to taste
Mash avocados and mix all ingredients in bowl
Green Goddess Dressing- adapted from Elena Amsterdam from Elana’s Pantry
1 avocado
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ teaspoon herbes de provence
½ teaspoon Celtic sea salt
1 cup water
Place all ingredients in a Vitamix or other high powered blender
Process on high speed until smooth and creamy
Store remaining dressing in a glass jar in fridge
Keeps for up to 5 days
.
Hummus
1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon sea salt
1 teaspoon cumin
1 tablespoon extra virgin olive oil
Blend all ingredients in a food processor until smooth.
Nutty Mayo- yields 1 ¼ cups - Adapted and used with permission from The Allergy Self Help Cookbook by
Marjorie Hurt Jones
½ cup cashew or other nuts
¾ cup water
3 tablespoon apple cider vinegar
2 tablespoon oil
1 tablespoon arrowroot
1 tablespoon brown rice syrup
1 tablespoon minced parsley
1 tablespoon snipped chives
1 ½ teaspoon dry mustard
Grind the nuts to a fine powder in a blender. Add the water, blend 1 minute to make sure the nuts are fully
ground. Add the vinegar, oil, arrowroot, sweetener, and seasonings. Blend until very smooth. Pour into a
saucepan and cook a few minutes, until thick. Allow to cool, transfer to a glass jar. Store in the refrigerator.
Keeps well for 3 weeks.
Black Bean Mango Salsa - serves 4-6 by Allison Stevens
1 cup black beans
1 mango, chopped
½ red onion, chopped
1 avocado, chopped
large handful of cilantro (about ¼ of a bunch), chopped finely
zest & juice of 1 lemon
1/8 teaspoon salt or to taste
Toss together all ingredients in a bowl, seasoning with salt to taste.
Serving Suggestions:
•
Make lettuce wraps using iceberg lettuce leaves.
•
Use as a topping for fish, chicken or pork.
•
Add to brown rice or quinoa for a filling salad.
Coconut whipped cream
I can of organic full fat coconut milk.
Cinnamon-to taste
Vanilla- to taste
Refrigerate coconut milk overnight.
Then scoop out all of the thickened coconut cream that has floated to the top. Do not use the water that
remains (you can use this for a smoothie!).
Add a dash of cinnamon and vanilla.
Whisk in a mixing bowl until thickened. Use as a topping on fresh fruit!
Cashew Cream Cheese –from http://www.activevegetarian.com
1 cup raw cashew nuts, soaked
1/4 cup almond milk
pinch of salt
freshly ground black pepper
1tsp ground cumin
zest of one small lemon
juice of 1/2 small lemon (2 tbsp)
Soak the nuts in plenty of water for a minimum of 4 hours or over-night.
If you are short on time: quick soak – place the nuts in a saucepan, cover with water and bring to boil. Turn
off the heat and let soak, covered, for one hour.
Drain the nuts after soaking.
Place all ingredients in a food processor and blend until smooth and creamy.
Creamy Ricotta Dip – from “Entertaining in the Raw” by Matthew Hammond
1 cup pine nuts, soaked overnight
2 tablespoons lemon juice
1 tablespoon water
1 scallion (green and white parts, remove and discard tip), minced
1-2 teaspoons fresh thyme
¼ teaspoon Celtic sea salt
Rinse pine nuts in cold water; then discard both soaking and rinsing water
Place pine nuts in a food processor, along with lemon juice and water
Process for 1-2 minutes, scraping down side of processor frequently, until smooth
Process in scallions, thyme and salt, until texture of ricotta
Remove from food processor to a serving dish
Serve with your favorite dipping veggies