Category Archives: Sauces/Dressings/Dips

Vegan Soy Free Ricotta

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1 cup raw cashews, soaked for 30 min, then drained
1 cup coconut flakes, soaked for 30 min, then drained
2 garlic cloves
2 tbs nutritional yeast
juice of half a large lemon
1/4 cup plain non-dairy milk (I used coconut almond)
1 tbsp extra virgin olive oil
5-8 fresh basil leaves
1 tsp dried minced onion
1 tsp freshly ground black pepper
1/2 tsp sea salt

Directions:
Place all ingredients into blender or food processor. Blend on medium-low for about 3 min, scraping down the sides as necessary.
Will thicken after it has been refrigerated for an hour or so.

Great to have with pizza, lasagne or eggplant stacks/rolls.

 

-Amber

Creamy Mango Vinaigrette

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Creamy Mango Dressing two ways. First Mango Orange, which is a bit sweeter and creamier. It doesn’t taste like orange though, just bright cheery mango dressing. The Mango Lime is a great vinaigrette that has just the right amount of sweet with a nice amount of tart. It doesn’t taste like lime, it has more of a blended vinaigrette with some sweet. I’ve actually made it using lemon juice instead of lime, but like lime better. Feel free to give lemon a try though!

Creamy Mango Tango Dressing 2 ways

Mango Orange Vinaigrette (makes about 9 oz)
1 cup mango
1/3 cup orange juice
1/4 cup extra virgin olive oil (to make it oil free, use favorite nondairy milk)
2 tablespoons rice vinegar
2 garlic cloves
1-2 inch piece of ginger
1 TBS maple syrup
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp cayenne pepper (optional)

OR

Mango Lime Vinaigrette (makes about 9 oz)
1 cup mango
2 limes, juiced
3 TBS extra virgin olive oil
2 TBS water (to make it oil free, use favorite nondairy milk in place of oil & water)
2 tablespoons rice vinegar
2 garlic cloves
1-2 inch piece of ginger
2 TBS maple syrup
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp cayenne pepper

 

Directions:

Put all ingredients in your blender and blend medium to high until completely smooth. I let mine blend for around 30 seconds.
Want to know how to best cut a mango? watch this handy 3 second fast motion video.


 

amber chakras black

Veggie Nacho Cheese Sauce

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Veggie Nacho Cheese Sauce

I’ve had a decent amount of vegan versions of cheese sauce. One of my favorite made from scratch cheese sauces I discovered on VegNews. It’s used for Vegan Macaroni & Cheese it’s so good! I took many of the things I liked about that one and applied it to mine. I changed this to be more of a nacho cheese sauce and made it not so calorie heavy, no added oil and far less fat.
This was fabulous for nachos and I love it over cooked or steamed broccoli & cauliflower. Sometimes I bake cauliflower and then use this as a dip for it, same goes with potatoes! You wouldn’t necessarily think that a sauce that has potatoes in it would be good with potatoes, but it doesn’t taste like potatoes, I promise.

I would call this potato cheese sauce, or potato cauliflower cheese sauce, but there are enough other veggies in it that I feel like that’s not really a fair name. So, veggie nacho cheese sauce it is!! ENJOY!!!

Veggie Nacho Cheese Sauce

  • 2 red or yellow potatoes, chopped
  • 1/4 onion
  • 3 small carrots, chopped
  • 1 cup fresh/raw cauliflower, broken into medium pieces
  • 1/2 red bell pepper
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 2 tbs salsa
  • 1/4 cup nutritional yeast
  • 1 tbs dijon mustard
  • 1 tbs hot sauce
  • 1/8 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 cup raw cashews
  • 1/2 c cooking water

Instructions

In a small pot, bring about 2 cups of water to a boil, then add in first 4 ingredients. If the water doesn’t cover all the vegetables, add some more. Boil until potatoes are tender (poke with a fork) and cooked throughout. Remove from heat and allow to cool for about 5 min.

While boiled veggies are cooling down, load up the blender jar with the rest of the ingredients up to the 1/2 c cooking water. Now you can dump your boiled veggies into a strainer/colander and save some of the liquid OR use a fork and transfer veggies out of the pot into the blender jar and measure out 1/2 cup of the left over boil water and pour it into the blender.

Blend on high for 1 min (longer if you don’t have a high powered blender) so it’s nice and creamy and smooth! It’ll still be nice and hot from the hot vegetables and hot water, perfecto for nachos!!

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Homemade (from mostly veggies) vegan nacho cheese from scratch, no oil and not full of nuts!

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Homemade (from mostly veggies) vegan nacho cheese from scratch, no oil and not full of nuts!

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p.s. I topped my nachos with chopped tomatoes, chopped red bell pepper, salsa and green onions. I bet it would be good with some beans and avocado too! Maybe guac, maybe some cooked up Beyond Meat Crumbles!?  Oh the possibilities of nachos! Wow I’m hungry now!

 

amber chakras black

Pickle & Garlic Hummus

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Past few days I had been having insane pickle cravings…. Pickle this and that! Everything!

The other day I was visiting my grandparent’s house. They had hosted a family BBQ, but I had missed because of work. In the fridge they had a pickle dip, when I saw it I immediately remembered how much I loved that kind of dip pre-vegan days. Of course the stuff in the fridge had yogurt and milk in it, blah! I also noticed that they had Garlic Hummus sitting in the fridge too, so immediately those two as a combo popped up in my head… Pickle AND Garlic AND Hummus? Oh, I’m gonna make that happen!

Pickle Seasoning 

2 TBSP + 2 tsp Dill Seasoning

1 TBSP +1 tsp Dried Parsley

1 TBSP Garlic Powder

1 TBSP Onion Powder

1 tsp Lime Salt

1 tsp Himalayan Salt

1/2 tsp Black Pepper

1 tsp Turmeric

*You will have some leftovers of Pickle Seasoning and you can use it for ANYTHING! I sprinkle it over popcorn. Mmmm! Be Creative 😉

Hummus Base
I used Vega’s Hummus Base (https://myvega.com/recipes/hummus-3-ways/)

Instead of using water, I used Pickle Juice in that recipe and One clove of Garlic.****

Then add:

1 TBS. Pickle Seasoning
2 TBS Pickle Juice from Trader Joe’s

BLEND

 

Add: 3 Trader Joe’s Pickles, Chopped

and mix it up and  Final step is to drizzle with EVOO, sprinkle of Dill seasoning, and more chopped of Pickles.

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Voila!!

 

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Raw Pizza Dip

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Raw Pizza Dip

This can be used as a pizza (flavored) dip, or a spread. Of course, it’s vegan and gluten free, but it’s also raw, nut free and oil free. It goes great as a dip with random veggies. I like it with bell peppers, cherry tomatoes, carrots, cucumbers and celery. Of course it’s fabulous with crackers or chips as well.

Tonight I made a raw pizza and used this as the spread over the crust and then topped it with a bunch of pizza type veggies. It was perfect for it! Plus, quite easy to make. So of course, had to make sure to share the recipe here!


Ingredients

  • 1 cup sundried tomatoes (not in oil), soaked in 2/3-3/4 cup water
  • 2/3 cup saved sundried tomato soak water
  • 1/4 cup raw sunflower seeds (shelled)
  • 1/4 cup raw pepitas/shelled pumpkin seeds
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, peeled
  • 1/3 cup fresh basil
  • 3 cherry tomatoes
  • juice from 1/2 lemon
  • 1 TBS coconut aminos
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions:

Soak the sun dried tomatoes in warm water for about 20 min, longer if you have really hard tomatoes. Save the soak water because you will use it in the recipe.  Put all the ingredients into a food processor or blender. Process until everything is all mixed in. It will be mildly thick. Feel free to add more soak water if you want it thinned out more.

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Thought I would share my raw pizza process too. I got a wRAWp raw pizza crust this week at Mother’s Market (Grocery Store here in Orange County) and was excited to test em out! Random sidenote: wRAWp is a SoCal company. I liked the crust, it certainly doesn’t taste like real pizza, but I was impressed at how well it held up, while not being hard/crunchy. I thought that after spreading the pizza dip over it and letting it sit for over 30 min that it would begin to get semi soggy. Nope. Held up just great.

When you make a RAW pizza, you want to make sure you slice your veggies thin, it makes it easier to eat and seem more like ‘pizza’. On my pizza I used the pizza spread, torn massaged kale, red bell pepper, grape tomatoes, shallot and basil then sprinkled some oregano and black pepper over the top.


Hope you enjoy it!!

amber chakras black

Pear Kale Quinoa Salad with Creamy Dill Dressing (oil free)

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People often wonder how I get my kale salads to turn out so much differently than they do. So, I made a little video of what I do to the kale when I make a salad.

Creamy Dill Dressing

  • 1/2 cup cashews, soaked for at least 1 hour
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup almond milk (or more water)
  • 1/2 TBS apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 TBS stone ground mustard
  • 2 TBS nutritional yeast
  • 1/4 cup fresh dill (doesn’t need to be chopped)

Toss everything except the dill in the blender and blend on medium high until smooth, I ran my blender for 1 min 30 seconds. Then toss in the dill and blend on lowest setting for 20-30 seconds. It makes it so you can still see the dill specks in it. You can blend it all the way in and make the dressing all green, only difference is the look.

 

Salad Ingredients

  • 1 bunch green kale, torn
  • 1/2 cup cooked quinoa (1/4 uncooked quinoa cooked in 1/2 cup water)
  • 1 pear, seeded and chopped
  • 2 tomatoes, diced
  • 1 shallot, sliced thin
  • 1/2 cup cucumber, small dice
  • 2 TBS dried cranberries
  • coconut bacon, sprinkled over top
  • avocado, optional
  • Creamy Dill Dressing

 

Instructions

This is how I make it, but really however you feel like putting it together is fabulous.

Tear up the kale in to small pieces in a large bowl. Toss kale in 3 TBS or so of dressing, then add quinoa and toss again. This makes it so that the quinoa sticks to the kale. Next put all the other ingredients over the top (except the coconut bacon), add another 2-3 TBS dressing and toss again. Plate and serve topped with coconut bacon.

Cookie Dough Fruit Dip

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Cookie Dough Fruit Dip

I have been playing around with a sweet hummus recipe. Not because hummus isn’t great on it’s own and I don’t have enough dips and sauces in my life, but because I wanted something that could be used as a fruit dip that wasn’t the usual stuff. As a kid my favorite fruit dip my mom made using marshmallow fluff and cream cheese.  So not good for you!! This dip is absolutely NOTHING like that. It’s also not just a veganized version for an unhealthy way to eat fruit. I do LOVE to dip stuff, I think I get that from my mom, having a sauce or dip with stuff just makes it so much better for me.

This started out as snickerdoodle hummus, then kind of morphed into a cookie dough type dip.


  • 1 can of chickpeas drained and rinsed
  • 3 TBS almond butter
  • 1/2 cup favorite nondairy milk
  • 2 TBS rolled oats
  • 2 dates, pitted
  • 2-4 TBS coconut sugar, or maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • dash of sea salt
  • 3 TBS nondairy chocolate chips (I used EnjoyLife Brand mini chocolate chips)

Toss everything except the chocolate chips in your food processor or blender and blend until smooth. Either pulse in chocolate chips, or lightly mix them in once you pour hummus into a bowl. The hummus will be warm and it will start to melt them. Cover and chill in the fridge for a couple hours. It’s better cold. But not necessary.

Goes well with; banana chips, plantain chips, apple chips, apple slices, pear slices, strawberries, jicama or celery. Let me know if you come up with something else to dip in it!

amber chakras black

BLT&A w/Pesto Zucchi Noodle Bowl

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BLT&A w/Pesto Zucchi Noodle Bowl

This is what my beautiful bowl looked like in the beginning. Beautiful, but it gets better!

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Next you add the coconut bacon. If you haven’t made our coconut bacon, you absolutely should, it’s soooo much better than store bought! Everyone who tries it, LOVES it!!

Coconut Bacon Recipe

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Drizzle some Pesto Dressing over the top and you are set!!
Here is the recipe for the whole thing

Ingredients

  • 3 Medium Spiralized Zucchini (Spiralizer Tri-Blade) or any spiralizer equipment of your choice and your noodle preference
  • 1 Romaine Hearts, I used ones from Trader Joe’s in a prepackaged bag
  • Cherry Tomatoes, as much as you want
  • Pesto Dressing (recipe follows)
  • Coconut Bacon
  • Avocado

 

Pesto Dressing

  • 3 tablespoons your favorite basil pesto (this one is my favorite, Pumpkin Seed Pesto)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • sea salt, to taste

 


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THE FINALE:

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