Vegan Salad Dressing, Peanut Sauce, Curry Sauce

Vegan Caesar Dressing

Ingredients

• 1/2 cup raw cashews, soaked in water for 2 hours, drained, and rinsed
• 1/4 cup water
• 1 tablespoon olive oil
• 1/4 cup almond milk
• 3 tablespoons fresh lemon juice
• 1 tablespoon dijon mustard
• 1 clove garlic or 1 teaspoon garlic powder
• 1 teaspoon Bragg Liquid Aminos or tamari
• 3/4 teaspoon salt or to taste
• 1 tablespoon capers

Instructions

1. Put all the ingredients in a blender and process on high speed until smooth.

Peanut Sauce

Ingredients

• 2 inches ginger (unpeeled is fine) 
• 1 clove garlic 
• 1 tablespoon maple syrup 
• 1/3 cup peanut butter 
• 2 tablespoons white miso 
• 2 tablespoons sesame oil 
• 1 tablespoon rice vinegar 
• 1 tablespoon Bragg Liquid Aminos or tamari 
• 1/4 cup water 
• dash cayenne pepper

Instructions

1. Put all the ingredients in a blender and process until smooth.

Vegan Curry Sauce

Yield: 4 cups

Ingredients

• 2 large onions, peeled and coarsely chopped 
• 6 cloves garlic, peeled 
• 1/4 cup coconut oil 
• 3 cups water 
• 1 teaspoon salt 
• 1 tablespoon Bragg Liquid Aminos or tamari 
• 2 teaspoons curry powder 
• 2 teaspoons ground ginger or 1-inch piece of ginger root (unpeeled is fine)
• 1/2 cup raw cashews, soaked in water for 2 hours, drained, and rinsed 
• 2 tablespoons red curry paste
• dash cayenne pepper, optional

Instructions

1. Add 1 inch of water to a saucepan. 
2. Add onions and garlic and cover, turn heat to medium, and cook for 5 to 8 minutes, until onions are softened and translucent. 
3. Let stand for 5 minutes longer, then pour the hot mixture into a blender or food processor and add the remaining ingredients. 
4. Puree until smooth. 
5. This sauce freezes for up to 2 months, or can be stored in the refrigerator for up to 1 week.

Happy Eating!