Vegan Dips, Salad Dressings, and Sauces
Beloved By All Who Feast Upon Them    :)

Vegan Beet, Chickpea, and Almond Dip

The first in our list of dips was created by my friend Chef Mary Beth Brinkerhoff in upstate New York. Thanks Mary Beth!

• 1/2 cup sliced almonds
• 3 small beets, washed and trimmed, skins removed
• 1 head garlic
• 1 cup garbanzo beans, drained and rinsed
• 1/4 cup extra-virgin olive oil, or more as needed
• 1 1/2 tablespoons red wine vinegar (or more)
• 2 teaspoons fresh thyme
• 2 teaspoons chopped fresh parsley
• Sea salt and freshly ground black pepper

1. Preheat oven to 400º F.

2. Put almonds in a sauté pan, and heat over medium until the almonds are toasted. Set aside.

3. Put beets in foil, drizzle with olive oil and wrap foil around beets. Cut the bottom off the garlic head, put in foil and drizzle with olive oil and wrap tightly. Place both beet and garlic packs in the oven for 30-40 minutes or until a knife easily goes through. Squeeze each roasted clove of garlic into a bowl. Using a paper towel, rub skins off beets.

4. Place beets in processor. Add garbanzo beans, olive oil, almonds, and garlic. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with herbs, salt, and pepper. Pulse to a chunky purée. Add additional vinegar, if desired. Transfer dip to medium bowl.

5. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Vegan Fig Tapenade

One of the fancier shmancier dips.

• 1/2 cup dried figs, stems removed
• 1/4 cup brandy
• 1 1/8 cups water
• 1/2 cup pitted Kalamata olives
• 3 1/3 teaspoons fresh lemon juice
• 1 2/3 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts

1. Simmer the figs, brandy and water in a small saucepan until the figs are tender, about 30 minutes, and drain.

2. Combine the figs, olives, lemon juice, and mustard in the bowl of a food processor fitted with a steel blade. Pulse to make a thick paste. With the machine running, slowly add the olive oil until blended. Season with salt and pepper and add the pine nuts if desired.

3. Store in the refrigerator up to 7 days.

Serves: 10

Variations:

• Add green olives;
• For an over-the-top treat skip the brandy and add vegan cream cheese and a bit of balsamic vinegar.

Vegan Guacamole

Who doesn't love guacamole? So good to have at a party - or anytime! Delicious and chock full of healthy fats.

Vegan Hot Corn Dip with Crispy Tortilla Chips

Make this one when fresh organic corn is in season.

• 2 teaspoons extra-virgin olive oil, divided
• 3 1/2 cups corn kernels (4 ears fresh white or yellow corn, organic)
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped organic red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1/2 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 cup vegan mayonnaise (1/2 to 1 cup, to taste), I like Vegenaise
• 4 ounces vegan Monterey Jack cheese, shredded (I like Follow Your Heart)*
• 4 ounces Vegan cheddar cheese, shredded (I like Follow Your Heart)*
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

1. Preheat the oven to 450 degrees F (see note below).

2. Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

3. Add the remaining teaspoon of olive oil to the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

4. Add the mayo, the cheeses, and the cayenne and mix well. Pour into an 8-inch square baking dish. Cover with foil. Bake until bubbly and golden brown, 10-15 minutes, or until the cheese is completely melted.

5. Serve hot with the chips. To make tortilla chips, simply place tortillas in a 400 degree oven directly on the rack until crispy (watch carefully) - about 5 minutes. Remove, cool slightly, and break into bite-sized chips.

Note: These directions are for Follow Your Heart vegan cheese which usually melts best at 450 degrees and takes about 15 minutes or so. Daiya vegan cheese melts more like non-vegan cheese and will likely not take as long and can cook at a lower temperature, such as 350 degrees. (Check out this comparison of cooking with Follow Your Heart vs. Daiya.) Some vegan cheeses may take more time to melt, some less, and some do not melt at all! Please keep an eye on things and adjust your recipe and oven temperature accordingly.

Yield 6 cups
Serves: 16

Vegan Hot Spinach Cheese Dip

Usually traditionally prepared, this dip has been revamped!

• 2 (10-ounce) packages frozen spinach, thawed and chopped
• 1 medium onion, chopped
• 2 plum tomatoes, chopped
• 1/4 cup dairy-free sour cream (I like Tofutti Better Than Sour Cream -- while it's not organic, it IS non-GMO)*
• 1 large garlic clove, minced
• 8 ounces dairy-free cream cheese, softened, cut into 8 pieces (I like Tofutti Better Than Cream Cheese -- while it's not organic, it IS non-GMO)*
• 1 cup rice (or organic soy) parmesan cheese
• 1 Tablespoon capers
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 425 degrees.

2. Place spinach in a colander, set in the sink and press out most of the liquid with a rubber spatula. In a food processor, purée the spinach with the remaining ingredients, and process until smooth. Transfer the dip to a 1 1/2-quart casserole dish.

3. Bake for 20 minutes or until piping hot. Serve and enjoy!

Yield: 1 1/2 quart casserole

Tasty Vegan Hummus

Hummus can be used in many dishes, but I think it's best straight up. There are so many variations of hummus out there that you could likely make a different one every day of the year!

Play around with this basic recipe. It's so versatile; can be served as an appetizer before a dinner party, as a dip at a soiree, or served right alongside a tasty spread of Middle Eastern food.

Vegan Pineapple Salsa

Serve with chips. This fabulous, refreshing recipe comes courtesy of my friend Chef Norie Berndt from Clearwater, Florida.

• 1 can crushed pineapple in juice, drained
• 1/2 small red onion, minced
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped (optional)
• 2 teaspoons lime juice
• 1 tablespoon organic brown sugar, or to taste
• Sea salt and freshly ground black pepper, to taste

Mix all ingredients in a nonreactive bowl.

Serves: 6

Vegan Pumpkin Pie Dip
with Cinnamon Sugar Dippers

Tastes just like pumpkin pie! An excellent choice around Thanksgiving time.

FOR THE DIP

• 8 ounces vegan cream cheese, softened (I like Tofutti Better Than Cream Cheese -- while it's not organic, it IS non-GMO)*
• 1 cup organic powdered sugar
• 1 Tablespoon coconut nectar or pure maple syrup (or liquid sweetener of choice)
• 1 Tablespoon pumpkin pie spice
• 1 (15 ounce) can organic pumpkin (or use freshly cooked)

FOR THE CHIPS

• Tortillas (I like spelt or rice), or use pitas
• Organic Earth Balance, or other non-hydrogenated margarine, melted
• Organic sugar
• Cinnamon

1. To Make The Dip: Whip the cream cheese, powdered sugar, sweetener and pie spice until smooth and well mixed. Add pumpkin and beat until very light. Transfer to a serving bowl. Cover and refrigerate until serving.

2. To Make The Chips: Brush tortillas with melted Earth Balance or non-dairy milk. Using a pizza cutter, slice into strips 2" wide, then each strip crosswise into 2" pieces. Place on baking sheet. In a small bowl, mix sugar and cinnamon. Sprinkle over tortillas. (If using pitas, cut in half so you have 2 round circles, then follow the instructions for the tortillas.) Bake in 400 degree oven until crisp. Remove and cool.

Vegan Salsa Sour Cream Dip

You simply cannot go wrong mixing your favorite salsa with vegan sour cream. OMG! Always one of the most favoritest vegan dips around.

• 1 cup mild salsa (I like Whole Foods Mild Salsa)
• 1/2 cup vegan sour cream (I like Tofutti Better Than Sour Cream -- while it's not organic, it IS non-GMO)*
• Celery Sticks
• Carrot Sticks
• Cherry Tomatoes
• Sugar Snap Peas

Stir together salsa and sour cream. Serve with vegetables.

Serves: 6

Vegan Coconut Nectar, Mustard and Poppy Seed Dressing

This is yummy. It also happens to be raw AND oil-free.

• 1/4 cup prepared Dijon mustard
• 1/4 cup coconut nectar or pure maple syrup (or liquid sweetener of choice)
• 1 teaspoon sea salt
• 1/4 cup lemon or lime juice
• 1 Tablespoons poppy seeds
• 1/8 cup water, add more water, if needed

Blend all ingredients until well mixed. Store in a glass jar in the fridge for up to 2 weeks.

Yield: Approximately 1 cup

Vegan Creamy Dijon Dressing

• 4 ounces organic silken tofu
• 1/4 cup organic flax oil
• 1 medium clove garlic, crushed
• 1 small tomato
• 2 teaspoons organic Tamari soy sauce
• 3 Tablespoons water
• 1/2 teaspoon Dijon mustard
• 2 1/4 Tablespoons rice vinegar
• 3 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 1 1-inch chunk onion
• 1 Tablespoon minced chives
• 2 teaspoons dried dill weed
• 1/4 teaspoon sea salt

Combine all ingredients in a food processor or blender and process to a creamy consistency.

Yield: 1 1/2 cups

Vegan Creamy Garlic Dressing

When Jeff and I lived in Chicago, we frequented a vegan restaurant that to this day remains one of my all-time favorites, The Chicago Diner. OMG. Their food is so comforting and amazing. The recipe is from their fabulous cookbook aptly titled The Chicago Diner Cookbook

• 4 cloves garlic
• 1 teaspoon olive oil
• Sea salt, and pepper, to taste
• 1 cup non-dairy milk
• 2 teaspoons lemon juice
• 2/3 cup Vegenaise
• 2 Tablespoons chopped parsley
• Pinch sea salt

1. Preheat oven to 450 degrees F. Place garlic on baking pan, drizzle olive oil on top, salt and pepper to taste and roast for 20 minutes, or until softened.

2. Place the milk, lemon juice, and the garlic in a blender, and process until the mixture is smooth like milk and the garlic is not chunky. Pour into a bowl and add the rest of the ingredients. Stir well and season to taste.

Yield: 1 3/4 cups

Vegan Dill Dijon Dressing

• 3 to 4 Tablespoons Dijon mustard
• 2 Tablespoons organic Tamari
• 1/4 cup apple cider vinegar
• 1 Tablespoon raw tahini
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 3 Tablespoons dried dill, or 3 bushy sprigs fresh dill
• 1 Tablespoon raisins
• 1/4 cup fresh water

Blend all of the ingredients in a blender until smooth.

Yield: 1 1/4 cups

Vegan Italian Dressing (Oil-Free)

Xanthan gum is a natural thickener.

• 1/2 cup organic apple cider vinegar
• 1/2 cup lemon juice
• 1 1/2 cups water
• 2 Tablespoons garlic, minced
• 3 Tablespoons whole grain mustard
• 2 Tablespoons fresh parsley
• 2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 Tablespoon red pepper, chopped
• 1/4 teaspoon oregano, basil and thyme
• 1 teaspoon Xanthan gum

Blend first 10 ingredients (cider vinegar through herbs). Add in Xanthan gum. Blend, and refrigerate.

Yield: Approximately 3 cups

Vegan Lemon Rosemary Dressing (Oil-Free)

And another oil-free vegan dressing -- sweet yet savory.

• 1/2 cup organic apple cider vinegar
• 3/4 cup water
• 1/4 cup lemon juice
• 1 Tablespoon garlic
• 1/4 teaspoon pepper
• 1/4 teaspoon celery seed
• 3 Tablespoons red onion, diced
• 1 Tablespoon red pepper, diced
• 1/2 teaspoon dill weed
• 1 Tablespoon parsley
• 1 1/2 teaspoons sea salt
• 1 Tablespoon dried rosemary, or 4 Tablespoons crushed fresh
• 1/2 teaspoon Xanthan gum

Blend the first 12 ingredients (vinegar thru rosemary). Add in Xanthan gum. Blend, and refrigerate.

Yield: Approximately 2 1/2 cups

Vegan Roasted Garlic Dressing

I don't know about you, but anything with roasted garlic is going to win in my book.

• 10 garlic cloves, peeled
• 3 Tablespoon olive oil, or more as needed
• 2 Tablespoons coconut nectar or pure maple syrup (or liquid sweetener of choice)
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons apple cider
• 1 Tablespoon Dijon mustard
• Sea salt and freshly ground black pepper

Place garlic and olive oil in a small baking dish and cover with foil. Roast at 350 degrees F for about 40 minutes. Cool. Add to a blender with remaining ingredients and process until completely smooth.

Vegan Spicy French Dressing

• 1 Tablespoon cornstarch
• 1/2 teaspoon dry mustard
• 1 cup cold water
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1/4 to 1/2 teaspoon prepared horseradish (to taste)
• 1/4 to 1/2 teaspoon vegetarian Worcestershire sauce
• 2 to 3 teaspoons organic sugar (I like Sucanat)

1. In a saucepan, combine the cornstarch, mustard and water until smooth. Bring to a boil and cook, stirring, for 2 minutes or until thickened and bubbly. Cool completely.

2. In a bowl, combine remaining ingredients. Whisk in cornstarch mixture.

3. Chill several hours before serving. Store in refrigerator. Stir before serving.

Yield: 1 cup

Vegan Sunflower Seed Dressing

This is delish, but has a tendency to get very thick. Just add more water to thin.

• 1 cup hulled sunflower seeds
• 1/2 cup organic flax oil
• 1/4 cup lemon juice
• 1/2 cup organic silken tofu
• 1 Tablespoon organic Tamari
• 1/2 Tablespoon water
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

Combine all ingredients in a food processor or blender and process until creamy.

Yield: 2 cups

Vegan Warm Balsamic Vinaigrette

Perfect over wilted spinach.

• 1/2 cup balsamic vinegar
• 1/2 cup red wine vinegar
• 1/2 cup extra-virgin olive oil, or more as needed
• 2 large cloves garlic, chopped
• 1 shallot, diced fine
• 2 Tablespoons organic sugar (I like Sucanat)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

1. Put all ingredients in a small saucepan. Bring to boil, then simmer on lowest heat for about 5 minutes.

2. When cool, process in a blender to combine. Re-warm in a saucepan. Can also be served cold.

Yield: Approximately 2 1/4 cups

Vegan Cashew Sour Cream

The cashews can be soaked first (20 minutes in hot water) to soften and make them more easily digested. To make a more low-fat sour cream, replace the cashews with 1/2 cup low-fat silken tofu.

Vegan Lemon Cashew Sauce

OMG! YUM! Perfect over any grain or veggie - especially cooked greens! The cashews can be soaked first (20 minutes in hot water) to soften and make them more easily digested. :)

Mom's Easy Vegan Marinara

I have always loved this easy marinara. Fantastically simply, and delicious over pasta or layered in lasagna. Thanks, Mom! xo

• 1 Tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 Tablespoon Marsala cooking wine, or to taste
• 1 28-ounce can organic fire roasted crushed tomatoes, drained
• 1 (14.5-ounce) can organic diced tomatoes with Italian herbs
• 1 cup organic tomato sauce
• 1 Tablespoon Sucanat (or other organic sugar), or to taste
• Dried basil, to taste
• Dried parsley, to taste
• Sea salt and freshly ground black pepper, to taste
• Vegan parmesan cheese or nutritional yeast, to taste

Heat olive oil in a large pot. Add onion and garlic and sauté until translucent. Add Marsala and simmer for a minute. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 15-20 minutes.

Serves: Approximately 6 cups

Vegan Peanut Sauce

Serve over anything! Perfect with lightly steamed vegetables, brown rice, and stir-fried tofu.

• 1/4 cup organic Tamari
• 1/8 cup brown rice vinegar
• 1/3 cup water
• 1 Tablespoon pure maple syrup
• 1/2 teaspoon sea salt
• 1/2-inch piece fresh ginger (or ground, to taste)
• 2/3 cup chunky peanut butter (more or less depending on desired thickness)
• 2 Tablespoons toasted sesame oil
• 1/2 teaspoon paprika
• 1 to 2 teaspoons hot pepper sauce (or hot pepper flakes, to taste)

Combine all ingredients in a food processor or a blender and purée until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill. If chilled, let come to room temperature before serving.

Serves: 1 1/2 cups

Sassy's Vegan Pesto

I love pesto! It adds such delectable flavor to anything and everything. Yummmmmy. Perfect on pizza.

• 1/3 cup pine nuts
• 1/3 cup nutritional yeast (or vegan parmesan)
• 1 bunch basil (1/4 - 1/2 cup (loosely packed) leaves before chopping, depending on your tastes)
• 1/3 cup extra-virgin olive oil
• 1/3 cup water
• Freshly squeezed lemon juice, to taste (optional, but recommended)
• 2-3 garlic cloves, coarsely chopped
• Pinch sea salt, or to taste
• Pinch freshly ground black pepper, or to taste

Blend all ingredients in a food processor or blender until smooth.

Yield: 1 1/3 cups

Vegan Rich Brown Gravy

Everyone loves gravy! So much, it is even in our lexicon meaning something that we add to make a simple or common thing completely irresistible. It's gravy!

Sassy's Salsa Asada

When Jeff and I were visiting one of our fave restaurants in Cabo San Lucas, Mexico (Mama's!!!), we feasted on the MOST amazing salsa. So they shared a few tips, and I came home and learned to make my own version. It's delicious. You can double or triple the recipe. Experiment with amounts and ingredients and make this recipe your own.

I recommend you use a pan that you don't LOVE because this recipe might leave some marks behind that are difficult to remove. In fact, I now have a dedicated "salsa pan" just for this purpose. WORTH IT, PEOPLE!    ;)

If you have a grill I recommend you use it instead - it would bring out some amazing flavors. Just be sure to use a grill basket so the veggies don't fall through.

Vegan Sun-Dried Tomato Pesto

• 1 cup sun-dried tomatoes
• 2 cups boiling water
• 1/4 cup plus 1/2 Tablespoon extra-virgin olive oil, divided
• 5 cloves garlic
• 1/2 cup pine nuts
• 1/2 cup fresh basil leaves, packed
• 1/2 cup Italian parsley leaves, packed

1. In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid. Chop tomatoes.

2. In medium skillet, heat 1/2 Tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat.

3. In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sautéed garlic and process until smooth. Transfer mixture to serving bowl.

Yield: 2 cups

Vegan Tomatillo Sauce

• 1 1/4 pounds tomatillos, husked
• 2/3 cup vegetable broth
• 2/3 cup chopped fresh cilantro (optional)
• 2/3 cup chopped green onion tops
• 1/2 jalapeño, sliced (or to taste)

1. Cook tomatillos in pot of boiling water until soft but still whole, approximately 4 minutes. Drain.

2. Place tomatillos in food processor or blender. Add remaining ingredients, and purée. Transfer to a bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Yield: 2 3/4 cups

Vegan Walnut Cream Sauce

This is fantastic over lightly steamed cauliflower or vegan ravioli.

• 1/8 cup walnut oil (or use extra-virgin olive oil)
• 1 Tablespoon organic Earth Balance, or other non-hydrogenated margarine
• 1/8 cup onion, diced
• 3/4 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/2 tablespoon dried marjoram
• Scant nutmeg
• 1/4 teaspoon cinnamon
• 1/2 cup walnuts, toasted and chopped
• 1/2 to 1 teaspoon almond extract
• 1/4 cup unbleached white flour
• 1 3/4 cups organic (or non-GMO) soy creamer*
• 1/4 cup non-dairy milk
• 1/4 to 1/2 cup nutritional yeast

1. Heat oil in a pot over medium high heat. Add Earth Balance to melt.

2. When "butter" is totally melted, add onion, all spices and walnuts and sauté. When the onions are translucent, add almond extract and cook for two minutes more. Slowly add flour and stir/whisk constantly, making a roux.

3. After about 5 minutes, start adding creamer and milk, making sure to stir constantly as not to have lumps. When it begins to boil, it's done. Remove from the heat. Whisk in nutritional yeast.

Serves: 6

Happy Cooking!