Dairy Free Cream Cheese for Sauces, Dressings and Dips

Dairy Free Cream Cheese for Sauces, Dressings and Dips


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Dairy Free Cream for Sauces, Dressings and Dips
Giving up dairy cream and butter is not a sacrifice when there are so many nutritious alternatives that are easy and delicious. Follow this recipe exactly, or play around with various combinations of nuts, beans, and vegetables. You can't get it wrong . . .
Prep Time 10 min
Cook Time 0 min
Servings
Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency
Prep Time 10 min
Cook Time 0 min
Servings
Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency
Instructions
  1. Place all ingredients except for the optional spices in a high speed blender. Omit the water if you want to create a thick dip similar to cream cheese. Blend until creamy and smooth. Add water to achieve desired consistency.
  2. Taste test. If it doesn't "WOW!" your taste buds, add another pinch of salt. Once you are satisfied with the base, add desired spices to create Asian, Mexican or Italian flare.
  3. Taste test again and add more seasoning if desired. Caution: let it sit for a minute between tastings. Allow the flavor to linger on your tongue. Take your time. Depending in how spicy your food is, less can be more. Cream sauce is meant to enhance the richness of your food, not stand alone for flavor (unless you're making a dip for raw veggies or bread--in that case, go for it!).
Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

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Tuna-Free Eggless Salad
This is a quick and easy plant-based alternative to both tuna and egg salads. Serve as a sandwich or stand-alone meal.
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 
Rhubarbecue Bourbon Sauce

Rhubarbecue Bourbon Sauce

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Bourbon Rhubarbeque Sauce
Rhubarbs are good for more than just pies and jams. Use this recipe as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
Course Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a large sauce pan, combine rhubarb and strawberries. Add just enough water to cover. Boil uncovered for 8-10 minutes. Use a colander to drain. (Option: If you don't mind a thinner sauce, retain the water and the nutrients.)
  2. Mash or blend the mixture. Return to the sauce pan.
  3. Add remaining ingredients to blender. Blend on high. Add to sauce pan.
  4. Combine ingredients and simmer for 8-10 minutes. (Note: simmer for 30 minutes if adding sauce directly to food so the alcohol cooks off and no one gets drunk.)
  5. Use as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
Recipe Notes
  • Rhubarb stalks vary from red to pink and may also be speckled or green. This does not indicate ripeness. Choose stalks that are free of blemishes, crisp and fresh-looking. Smaller diameter stalks are younger and generally more tender, but if you're cooking them, thick (mature) stalks are fine.
  • Limp or split stalks usually mean rhubarb isn't fresh or hasn't been stored properly.
  • Rhubarb leaves are toxic and should not be consumed. (Unlike beet greens and carrot tops, these go directly to the compost pile!)
  • Rhubarb can be eaten raw. Taste the tart!