Vegan Sour Cream - makes about 12 oz

1 cup raw unsalted cashews ( soak in water for 2 hrs to overnight, drain )

  • juice of 1 lemon

  • 2 tsp apple cider vinegar

  • 10 Tbs water

  • 1/4 tsp salt

    *Blend until very smooth in a high-speed blender. Lasts about 1 week in the fridge

Spicy Peanut Dipping Sauce - makes about 14 oz

  • 1/2 cup creamy organic unsweetened peanut butter or almond butter

  • 3/4 cup - 1 cup full-fat coconut milk ( depending on desired consistency )

  • 1/4 cup of coconut sugar ( 2-3 tbs can be used instead if you want to reduce sugar content )

  • juice of 1 juicy lime

  • 1 Tb low-sodium soy sauce or tamari

  • 2 tsp sambal ( or sriracha )

  • 1/2 inch piece of fresh peeled ginger

  • 1 clove of garlic

    *Blend all ingredients in a highspeed blender until smooth. The sauce will thicken up ( a lot ) in the fridge. I’ve found that it’s better to reheat to thin out rather than adding additional liquids. Lasts for about 1 week in the fridge.

Hoisin Peanut Sauce - makes about 2 cups

  • 1 and 1/3 cups of water

  • 1 cup hoisin sauce

  • 1 cup creamy peanut butter

  • 1.5 Tbs minced shallot

  • 1 Tb rice wine vinegar

  • 2 tsp coconut sugar ( optional )

  • 1 Tb sambal oelek or sriracha

*More water if needed for consistency

*In a small saucepan over med-high heat saute the minced shallot in a splash of water until translucent ( about 1-2 minutes ).

*Add water and hoisin and whisk until blended and bring to a low simmer. Add peanut butter, vinegar, sugar, and sambal and whisk until smooth. Remove from heat.

*I like to serve this with crushed salted peanuts sprinkled on top. This makes a lot of sauce so feel free to cut the recipe in half. Stores well in the fridge for several days. Add more water to thin out if needed.

Pickled Onions

  • 1 large red onion, thinly sliced into half-moons

  • 1.5 cups white vinegar

  • 3/4 cup water

  • 3 tsp salt

  • 1.5 Tbs cane sugar or coconut sugar

  • 10 black peppercorns

    This is a great condiment to have on hand in the fridge. Pickled onions go great on so many things! Especially Asian-inspired salads and Mexican food.

    Slice a large red onion into half-moons and place in a large Mason jar. Add peppercorns.

    In a small saucepan add vinegar, water, salt, and sugar, and then bring to a simmer over low heat. Once sugar is dissolved, pour the liquid over the sliced jarred onions and then cover. Place the sealed jar in the fridge to chill. Pickled onions should keep for a couple of weeks in the fridge.