This sauce works on everything: falafel, baked potatoes (sweet or white), all sorts of vegetables, and cooked grains as well. It’s fast to make and lasts about a week in the refrigerator.
Read More
This is the familiar and comforting sauce many of us know from our childhoods. It doesn't have the sugar, oil, and preservatives you might find in canned sauces. You can control the heat level.
Read More
Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories.
Read More
Tzatziki is a delicious side dish from Greece. Traditionally made from yogurt, cucumbers, garlic, salt, and dill, tzatziki can also be made with cashew cream, and it comes out divine.
Read More
This chutney is super-flavorful. Packed with cilantro and mint, it makes a big impact on breads, appetizers, roasted vegetables, or just spooned out of the container into your mouth!
Read More
This marinara and rich and thick, even though it has no oil or meat. Starting with a can of good whole tomatoes is key—they really create the texture of this sauce.
Read More
This non-dairy crema made with cashews is the perfect substitute for both sour cream and cheese in many Mexican dishes like tacos, tostadas, nachos, and dips.
Read More
This versatile and healthy sauce is easy to make and can be used in pot pies, casseroles, and as the basis for garlic pizza sauce as well.
Read More
Without oil or butter, this plant-based gravy is healthy, whole-food, robust, and creamy. It goes with so many dishes. (It also freezes well.) You can play with the spices and herbs as you like.
Read More
This nutty, caper-y, lemony plant-based pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant just works. And you don’t need oil to get this creamy pesto.
Read More
This sauce is a real omnivore-pleaser. It always gets rave reviews. It’s tasty on pasta, grains, roasted vegetables, or even shredded raw vegetables…or a combination of them in a big bowl. It’s a great way to go heavy on vegetables for dinner. There is no oil or other added fat in this recipe.
Read More
The secret to this delicious plant-based pesto is miso. That subtle nutty, umami flavor fills the place left by parmesan cheese. Tahini, the other surprising ingredient, takes the place of oil for a healthier pesto.
Read More