An important rule of healthy cooking: Never forget flavor! This is where these sauces come in. Make sauce once a week and keep it in the fridge. Just like that, you have the finishing touch on your grain bowl or another healthy recipe.
All of these will store well in a covered jar or container in the refrigerator for a week.
Ingredients
Tahini dressing (Makes: 1 cup)
- 1/4 cup tahini
- 1 teaspoon maple syrup
- Juice of 1 large lemon (about 3 tablespoons juice)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne
- Water, as needed, to thin
Kale-walnut pesto (Makes: about 1 cup)
- 1 cup packed kale leaves, stems removed
- 1/2 cup packed fresh basil leaves
- 2 tablespoons toasted walnuts
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil, more if needed for desired consistency
- Optional: 2 tablespoons grated Parmesan cheese or nutritional yeast
Soy-sesame vinaigrette (Makes: about 1/2 cup)
- 1 clove garlic, minced
- 1 chopped green onion
- 1 teaspoon gochugaru (Korean red chili pepper powder) or crushed red pepper flakes
- 1 teaspoon sugar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon toasted white sesame seeds
Peanut sauce (Makes: 3/4 to 1 cup)
- 4 tablespoons creamy natural peanut butter
- Juice of 2 limes
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 2 to 4 tablespoons water, to thin out the sauce, if necessary
- 3 cloves garlic, minced
- 1 tablespoon sambal oelek (chili garlic sauce), or desired amount of red pepper flakes (adjust to taste)
Cashew cream (Makes: 1 cup)
- 1 cup raw cashews, soaked for at least 2 hours, rinsed, and drained
- 1/2 to 1 cup water (start with 1/2 cup, just enough to almost cover cashews)
Classic vinaigrette (Makes: 3/4 cup)
- 3 tablespoons vinegar or citrus juice
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional additions: fresh or dried herbs, spices, minced garlic or shallots, citrus zest
- Note: You want a 3:1 ratio of oil to vinegar or acid.
Directions
For Tahini dressing, soy-sesame vinaigrette, or peanut sauce: Whisk all ingredients together.
For kale-walnut pesto: Process all together in a food processor.
For cashew cream: Blend together in a high-speed blender until it is the consistency of whipped cream.
For classic vinaigrette: Shake together in a jar; adjust flavors to taste.
Nutrition Information (per serving)
Servings size: 2 tablespoons
Tahini dressing
- Calories: 53
- Total fat: 4 g
- Saturated fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 156 mg
- Total carbohydrate: 4 g
- Dietary fiber: 1 g
- Sugars: 2 g
- Protein: 1 g
Kale-walnut pesto
- Calories: 46
- Total fat: 5 g
- Saturated fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 152 mg
- Total carbohydrate: 1 g
- Dietary fiber: 1 g
- Sugars: 0 g
- Protein: 1 g
- Note: Does not include optional Parmesan or nutritional yeast
Soy-sesame vinaigrette
- Calories: 42
- Total fat: 3 g
- Saturated fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 292 mg
- Total carbohydrate: 3 g
- Dietary fiber: 1 g
- Sugars: 2 g
- Protein: 1 g
Peanut sauce
- Calories: 58
- Total fat: 4 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 207 mg
- Total carbohydrate: 4 g
- Dietary fiber: 1 g
- Sugars: 2 g
- Protein: 2 g
Cashew cream
- Calories: 90
- Total fat: 7 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Total carbohydrate: 2 g
- Dietary fiber: 1 g
- Sugars: 1 g
- Protein: 3 g
Classic vinaigrette
- Calories: 121
- Total fat: 14 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 15 mg
- Total carbohydrate: 0 g
- Dietary fiber: 0 g
- Sugars: 0 g
- Protein: 0 g
- Note: Does not include added salt