Hey Friends, Here are a few of my favorite sauces that I wanted to share with you. No matter what you are making the bottom line is “It’s All About That Sauce”, so give these a whirl and let me know how you love them.
Almond Thai Sauce
1 cup raw almond butter (I buy this at Trader Joes, Aldi, or Walmart). Just make sure it is raw. You could use raw organic peanut butter also.
½ cup filtered water
¼ cup organic lemon juice
4 tbsp of fresh chopped ginger
¼ cup of honey or agave
3 tbsp coconut amino’s, or tamari (which is wheat free soy sauce)
¼ cup extra virgin olive oil
3 garlic cloves
1 tsp – 1 tbsp sriracha sauce (I buy Organicville Sky). This is very addicting.
Combine all the ingredients in a blender until smooth. I use a VitaMix. If you are in the market for a new blender, do not half step. A blender is your best kitchen friend and you will pay more now but I have had mine for 10 years and I use it several times a day.
Use this sauce on roasted vegetables, raw vegetables, steamed vegetables and baked vegetables. Use it as a dip for cut up vegetables. You can also use it on brown rice, baked tofu, organic chicken, wild caught salmon, pasta, or a burrito sauce. Don’t limit your imagination. There are no rules in the kitchen.
Honey Lemon Cashew Sauce
1 cup of raw Cashews (Soak them in purified water for 2 hours prior to use. Rinse well)
½ tsp finely grated organic lemon zest
¼ cup organic lemon juice (preferably fresh squeezed)
¼ cup raw honey or pure maple syrup
1 to 2 tbsp filtered water
1 or 2 tsp of vanilla extract
Pinch of pink salt
Drain water and rinse cashews after soaking them. Place all the ingredients in a Vitamix and blend until creamy and smooth. If you think it’s too thick, simply add a bit of water. Drizzle this sauce of organic strawberries or any fruit you have on hand. You can also put it in your oatmeal, on granola, in plain organic yogurt or over a bowl of mixed raw nuts.
If you cut the sweetener to 1 tbsp, this sauce will easily convert to a vegetable sauce. Pour it over a stir-fry vegetable combination: Broccoli, onion, garlic and ginger over brown rice.
Coconut Curry Sauce
2 tbsp unrefined coconut oil
1 tbsp chopped fresh ginger
3 cloves chopped garlic
1 whole red chopped onion
1 tbsp ground cumin
½ tsp ground turmeric
2 tsp ground coriander
2 tsp curry powder
1 tsp Himalayan pink salt
1 14 ounce can of coconut milk (this is not the milk replacement like almond milk but in the Asian aisle at the grocery store. I buy Golden Star brand at Walmart. Make sure the brand you buy only has coconut and water.
½ cup of filtered water
Put the coconut oil in a pan or skillet and add ginger, garlic, and onion and cook gently until onion is just tender. Add the spices and stir. If you don’t have one of the spices (except for salt) don’t worry. It’ll be fine without it. Then add your coconut milk and stir until well blended. Simmer for about 5 minutes.
I add this sauce to slightly steamed vegetables, brown rice, canned beans especially chickpeas and steamed vegetables, or pasta. I especially love the bean pastas that are available now. Who would’ve ever thought someone could make pasta from beans. My favorite is mung bean pasta.
But try this combo pack.
Cashew Sour Cream
2 cups raw cashews soaked for 4 hours in filtered water
¾ cup of filtered water
⅓ cup freshly squeezed lemon juice or organic bottled lemon juice
2 tbsp organic apple cider vinegar.
1 tsp Himalayan pink salt
Drain and rinse cashews. In a VitaMix Blender, combine all the ingredients and blend at high speed until smooth. You can also add 3 tbsp of rehydrated sun-dried tomatoes, 1 tsp of smoked paprika and ½ tsp chili powder to create a smoky tomato cashew cream which is so yummy.
I add this to burritos, chips and hummus, brown rice and vegetables or anything you would enjoy sour cream on. Keep in an airtight container and refrigerate for up to 5 days.
And dance a little while your being saucy!