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by Minimalist Baker
This is one our favorite condiments. We use it on everything like soups, salads, potatoes, and usually doesn't last long in our fridge.
Love the nutritional yeast as it gives us our Vit B’s
3/4 cup raw cashews
3 Tbsp. Nutritional yeast
¼ tsp. sea salt
1/4 tsp. garlic powder
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved.
Store in the refrigerator to keep fresh. Lasts for several weeks.
Add some protein and fiber to your diet as well as some powerful B vitamins, folate and iron! The perfect, quick, high protein snack that can be used as a dip with veggies, in a wrap, or even in a recipe to add flavor and texture. Tip: You can find this in any grocery store in a small container ( and grab some baby carrots) for a last minute Grab and Go snack!
2 (15oz) cans of chickpeas drained ( reserve the liquid)
4 Tbsps. of fresh lemon juice
1/4 cup sesame tahini ( use a brand that is a not too thick)
1-2 cloves of garlic grated
1 tsp salt
1/4 tsp cumin
Dash of cayenne pepper
2 tbsp olive oil for drizzling
c hopped parsley for serving
Paprika for serving
In a food processor combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved liquid from your chickpeas.
Process for several minutes until smooth and creamy.
Add more liquid and process again if it seems too thick.
Adjust to taste garnish.
May be made a few days ahead for easy prep.
Dressings are a nice touch to add on to a salad, a main or even used as a dip. Remember to not over dress, as it is always best to taste the real flavor of the food. I always double up on the recipe so I have plenty for a few days! Here are a few of my favorites
1 Tbsp. Of Dijon mustard
1/2 cup olive oil
1 tablespoon. maple syrup
3 tablespoons of your choice of vinegar ( red wine, balsamic, white wine)
1-2 cloves of grated garlic
1/4 teaspoon of salt
pepper to taste
Blend or whisk in small bowl. I find whisking olive oil slowly as the last ingredient works the best.
1/3 cup of olive oil
1 garlic clove grated
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons of maple syrup
1/2 teaspoon of salt
Whisk all together in a bowl until creamy.
Store in a glass jar
2 cups of fresh cilantro ( you can add basil )
1/2 avocado
1 garlic clove grated
1/4 cup lime juice
1/2 teaspoon ground corriander
2 teaspoons of maple syrup or honey
1/2 teaspoon salt
1/2 cup of olive oil
Place all ingredients ( except olive oil) in a food processor. Pulse until combined. While blade is running add olive oil slowly and blend until smooth.
Store in glass jar.
2 finely minced garlic cloves
2 Tablespoons white miso paste
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons of dijon mustard
2 tablespoons coconut aminos
2 teaspoons toasted sesame oil
1/3 cup olive oil
1/12 inch of fresh ginger
4 teaspoons of water
3 teaspoons of toasted sesame
Combine all ingredients ( except sesame oil and olive oil) in a blender on low , slowly drizzle in oils and blend until smooth
Store in a glass jar and refrigerate