I had missed creamy dressings very much, ranch especially. I’ve been playing with this recipe for a while and this time it turned out great. So if you’re missing ranch dressing, give it a try.
Raw Cashew Ranch Dressing (Dairy Free)
1/2 c. raw cashews
1/4 c. water
1 tsp. apple cider vinegar
1 Tbsp. lemon juice
1 tsp honey
1 Tbsp. onion-minced or 1 tsp. onion powder
1 clove garlic- minced or 1 tsp. garlic powder
1 Tbsp. dill or 1 tsp. dry dill
1 Tbsp. chives-chopped or 1 tsp. dry chives
Soak cashews in about a cup of water for a few hours or over night.
Then strain and rinse the cashews and place in magic bullet; add 1/4c water, vinegar, lemon juice, onion powder, and garlic. Puree. Put dressing into a bowl and add dill and chives, and stir.Add a little more water if it gets too thick. Will also work great as a dip. Will keep in refrigerator for about two days.
- Vegan Ranch Dressing (victorianwolfgirl.wordpress.com)
- Buffalo Chicken Salad with Avocado Ranch Dressing (illhavesecondsblog.wordpress.com)
Cashew cream is a great alternative to sour cream when following a dairy free diet.
Soak 1 c. raw cashews in 2c. water for a few hours
Strain nuts, then rinse them.
Add nuts to food processor as well as:
4 Tbsp. lemon juice
1 tsp. herbed sea salt
1/4-1/2 c. water(to desired texture)
Puree until smooth. Good used as in place of sour cream or veggie dip.
Good in refrigerator for about three days.
Use it with Fajitas or try it on top of Nachos.
In addition to salsa.
Caramel is sweet, smooth, and creamy! I enjoy pouring it onto ice cream, dipping fruit into it, or pouring it over a chocolate dessert. I’ve been making this caramel sauce for quite a while, but I realized that I hadn’t shared it.
Oops. Sometimes I just make something all the time and forget…
No more of that! Here is a lovely caramel sauce that will stay great in a jar in the fridge for two weeks. If it lasts that long…
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla
In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
After cooled store in a glass jar in the fridge for up to two weeks.
I use this spice mix in many of my recipes. You can mix and match spices to your liking…
2 Tbsp. Sea Salt
3 Tbsp. Garlic Powder
3 Tbsp. Onion Powder
2 tsp. Cayenne Pepper
2 Tbsp. Cumin
2 Tbsp. Basil
2 Tbsp. Smoked Paprika
2 tsp. Parsley
1 tsp. Celery Seed
Mix together; keep in dry place in a sealed container.
So I wanted to make chicken wings/legs, because I can’t seem to find anywhere that I can order any. Usually I use my barbecue sauce, but this time I wanted honey garlic. This sauce turned out so well that I could have eaten it with a spoon right out of the pot. mmmmm…..
It’s great on chicken , ribs, as a dipping sauce… Use your imagination!
Honey Garlic Sauce (Gluten Free/ Refined Sugar Free)
1/2 c. palm sugar (or desired granular sugar)
1/2 c. water
1 Tbsp. corn starch
3 Tbsp. Bragg’s soy sauce **
1 Tbsp. honey
2 cloves garlic-minced
Whisk together in a small pot on medium low heat. Bring to boil and continue whisking. You will probably be doing this for about five minutes wondering if its ever going to thicken, then all of a sudden its thick. Take off heat and use or store in the fridge for up to two weeks.
** For A great Soy Free version use Coconut Aminos (Coconut Seasoning Sauce) in place of Bragg’s Soy Sauce **
You can also try my BBQ Sauce
Shared On: BBQ Recipes
Do you enjoy eating Souvlaki when you are out? I love it!!
You can have that same great flavour at home! On days when I am very organized, (okay that is not very often), I will even cut up and marinate my meat, then pack it right into the freezer. Hmm, I really should do that more often. I makes everything easier.. You should marinate your meat for at least 8 hours or over night…
This marinade is for approximately one pound of chicken or pork.
1/4 c. olive oil
1/4 c. lemon juice
3 cloves garlic- minced
2 tsp. basil
1/2 tsp black pepper
1/2 tsp sea salt (optional)
Mix all the ingredients together in a zippered bag or glass container and add meat. Refrigerate for a minimum of 30 minutes, but all day gives a nicer flavour.
Cook meat thoroughly.
** If you are making meat sticks/ kabobs then cut your meat into cubes before marinating.
Shared on: BBQ Recipes, 5 Ingredient Mondays, Food On Friday