Sauces

CILANTRO PESTO
2 large bunches cilantro, washed, stems removed
6 TBS raw sunflower seeds or blanched almonds
2 Tablespoons Brewer’s yeast
6 Tablespoons olive oil
3 Tablespoons lemon juice
1/4 – 1/2 sea salt, to taste
water as desired

Place all ingredients in a food processor and process until smooth. Adjust seasonings as you desire – you may add more lemon juice or more salt as needed. This can be thinned into a sauce with the addition of water – add one teaspoon at a time and blend until the desired thickness is achieved. Serve over raw or steamed veggies.

QUICK CASHEW SAUCE
2 Tbs creamy cashew butter
2 garlic cloves, minced
Juice of 1 small lime
1 Tbs + 1 tsp rice vinegar
¼ cup vegetable broth
¼ – 1/3 cup water (depending upon desired thickness)
½ tsp onion powder, chili powder, or curry powder (depending upon what you’re in the mood for)
Sea salt to taste

In a small saucepan over medium heat, combine all ingredients. Stir continuously until combined and heated through. Add more water if needed to achieve desired consistency.

Serve over pasta, rice, legumes, potatoes or vegetables.
Serves 2.

UN-CHEESY SAUCE
4 Tbs olive oil
5 Tbs tapioca flour
2 ½ cups unsweetened plain hemp milk
2 rounded Tbs nutritional yeast
½ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
½ tsp Dijon mustard
1 Tbs balsamic vinegar, rice vinegar, or lemon juice
¼ tsp nutmeg
½ tsp paprika
¼ cup white wine
1 tsp tahini

Heat olive oil in a saucepan over medium heat. Whisk in tapioca flour and cook until a thick paste, about 30 seconds.

Slowly whisk in hemp milk until blended.

Bring mixture to just a boil then reduce heat to low. Add nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika, wine and tahini. Whisk to blend.

Over gentle heat, stir the sauce for about 5 to 10 minutes. Mixture will thicken as it heats. If sauce is too thick, whisk in a little water until desired consistency.

Serve over pasta, rice, legumes, potatoes or vegetables.
Yields approximately 3 cups.

WALNUT (OR PECAN) SAUCE
1 cup walnut or pecan pieces
1 ½ cup water
4 Tbs white miso
3 Tbs dry sherry or 2 – 3 Tbs red wine vinegar (depending upon taste)
Optional: grate in a little white onion to taste

Preheat oven to 350 degrees F

Place nuts on an ungreased cookie sheet and place in oven. Roast 12 – 15 minutes, being careful not to burn. Nuts should be lightly brown and fragrant. Set aside to cool.

Place nuts in a blender along with remaining ingredients and blend until completely smooth.

Serve over pasta, rice, legumes, potatoes or vegetables.
Yields approximately 2 & 1/3 cups.