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Sauces Gravies and Spreads
Want to make that great potato dish even better? Or how about any entree? Try these sauce recipes to give your meal planning more variety and pizazz!
1 c. tofu
1/4 c. cashew pieces
1/2 c. water
1 t. lemon juice
In blender, put in nuts and water, cover and whiz. Blend in tofu, and then remaining ingredients. Place in a container and refrigerate. Keeps 4-7 days. Makes 1 c.
1 c. hot water
1/2 c. raw cashews
1/2 c. pimentos with juice
3 T. food yeast
3 T lemon juice
1/2 t. onion powder
1/4t. garlic powder
Whiz in blender in the order of the recipe. Keeps 2 weeks.
6 oz tomato paste
1/3 c. water
1 T lemon juice
1 t. molasses or honey
1/2 t. olive oil
1 t. onion powder
1/4 t. garlic powder
Mix well. Put into a squeeze bottle if possible. Use when you would usually use catsup.
1/2 c. arrowroot powder
1/4 c. tapioca flour
1/4 c. slippery elm powder mixed
Mix together. Store in a glass jar in refrigerator.
1 T. of this mix plus 2 T. water equals one egg.
1/2 c. +1 T. hot water
1 T. Lecithin
4 T. oil
Blend till creamy.
1 lb. tofu, firm
1/2 c. water
1/2 c. lemon juice
1 T. garlic powder
1 T. onion powder
1/4 c. olive oil
1 T. honey
1/8 c. milk of your choice
Blend till smooth. Use in any recipe calling for mayonnaise. Chill. Use in a few days. Great on haystacks.
1 quart of water
2/3 c. almonds, raw or washed raw cashews
1/4 t. vanilla
Put into a blender, adding water slowly. Blend till smooth. Shake well when using.
1/2 c. almonds
1 qt. water
1/4 t. vanilla
Blend almonds with 1 c. water. Add remaining water. May want to add 1/4 t. vanilla. Chill. Great for cereal.
2 c. cashews
2 c. water
1 4 oz pimentos
1 can green chilis, mild
Blend and add 2 T cornstarch. Blend again. Pour into a saucepan or microwave and boil. Add salt, garlic powder and chili powder to season. Done when thick and bubbling.
3/4 c. water
2/3 c. sunflower seeds
3 T fresh lemon juice
1/2 t. onion powder
1/4 t. garlic powder
Blend. Adjust water and seasoning to taste. Keep refrigerated. Keeps one week. 10 servings.
1 c. mayonnaise
2 T. sweet pickle relish
Directions: Mix together. Serve on veggie meats. Makes 1 c.
2 t. olive oil
3 oz soft tofu, dried
2 t. fresh lemon juice
Mash in a bowl with a fork. Whip till creamy. Keeps 3 days.
1 c. Mori Nut tofu, firm
2 T. vegetable oil
2 T. honey
1 1/2 t. lemon juice
Blend till smooth. Keeps 3 days.
1/2 c. cashews
2 tsp. onion powder
1 tsp. garlic powder
Enough water to blend to a thick cream
Blend all ingredients in blender. Warm and serve over hot noodles. Simple, isnt it?
3/4 C. raw cashews
1/2 c. pimentoes with liquid
2 T. lemon juice
2 T. soymilk powder
1 t. dill weed
2 t. onion powder
2 T. potato flour
1 1/4 c. water
Blend all ingredients in blender till smooth. Place potato flour in last as this gets so thick. Use enough water to blend. May need more water, depending on your blender. Serve over potatoes, tacos, casseroles or add to soups.
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