top of page

Spreads & Condiments

Spinach Walnut Pesto

​

  • 1 cup packed spinach

  • 1 bunch basil, remove stems (1 cup)

  • 1/2 cup walnuts or 1/4 c pine nuts

  • 3 cloves garlic

  • 1/4 cup vegan parmesan or nutritional yeast flakes

  • pinch of salt and pepper

  • 1/4 cup olive oil

  • 2 lemons or limes squeezed

  • 1 tsp bee pollen powder (optional)

​

Blend in the food processor. Serve with zucchini noodles and cherry tomatoes or pears or red bell pepper if you can't have tomatoes.

Sun Dried Tomato Sauce

 

Yuri Elkaim

  • 1/2 cup rice vinegar

  • 1/4 cup oil-packed sun-dried tomatoes (drained)

  • 1 tbsp balsamic vinegar

  • 1 tbsp fresh lemon juice

  • 1 garlic clove (minced)

  • 1 tsp dried oregano

  • 1/4 cup extra virgin olive oil

  • salt and pepper to taste

​

In a small food processor, add the sun-dried tomatoes, balsamic vinegar, lemon juice, garlic, and oregano. With the food processor running, slowly drizzle in the olive oil until dressing is smooth. Season with salt and pepper.

​

Use this as a topping for spiralized zuchinni with cucumber, red onion, kalmata olives, cherry tomatoes and feta cheese.

Mustard Caviar

 

Bon Appetit

  • 1/2 cup rice vinegar

  • 1/4 cup brown mustard seeds

  • 1/4 cup yellow mustard seeds

  • 1/4 cup apple cider vinegar

  • 1/4 cup sugar

  • 1/2 tablespoon salt

​

In a small saucepan, bring all ingredients plus 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45–50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.

 

Eating From the Ground Up

  • 1/2 cup yellow mustard seeds

  • 1/2 cup brown mustard seeds

  • 1 1/4 cup white wine vinegar 

  • 1/2 cup water

  • 1 teaspoon salt

  • 2 tablespoons honey

  • 2 teaspoons turmeric

  • 1 teaspoon powdered ginger

  • 1 teaspoon cinnamon

 

Combine the mustard seeds, 1 cup of the vinegar, the water, and the salt in a jar. Shake to combine, cover, and refrigerate for 24 to 36 hours. Add the honey, turmeric, ginger, and cinnamon, again shaking well to combine. Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly, for about 15 minutes. The mixture will boil and pop. Remove from heat and allow the mixture to cool to room temperature. Stir in the remaining 1/4 cup vinegar. Transfer back to the jar and store, covered, in the refrigerator for up to 1 year. It will be a touch bitter for the first week so best to let it wait–the bitterness disappears as you go into the second week. If it gets too thick as the seeds expand, you can thin it out at any time with a bit of vinegar.

​

Serving Notes

Serve with sauted greens, roasted vegetables, add a spoonful to homemade ramen, on a baked potato or mixed in with some olive oil as a vinaigrette to top any salad, use it on top of sliced beets with fresh dill on a bed of arugula for a striking presentation. As a gift for non-vegan friends to use on charcuterie platter, over fish, with boiled eggs, on sandwiches.

​

Great for gifts.

 

Use on eggs, fish, salads, ramen, burgers and anywhere else you would use mustard.

Kaffir Lime Pesto

 

Cooking Channel

  • 1/2 cup basil

  • 1/2 cup cilantro

  • 1/2 cup mint

  • 1/4 cup olive oil

  • 1/4 cup roasted and chopped peanuts

  • 1 tablespoon minced garlic

  • 10 kaffir lime leaves

  • Salt and freshly ground pepper

 

Pulse the basil, cilantro, mint, oil, peanuts, garlic and lime leaves in a food processor until incorporated into a pesto and season with salt and pepper.

​

This goes great with Tofu Quiche and purple Okinawa potato hash browns.

Baba Ganoush

​

  • 1 large eggplant

  • avocado oil

  • 1 tablespoon lemon juice

  • 4 garlic cloves

  • 1/2 teaspoon cumin

  • 1/2 teaspoon salt 

 

Slice the eggplant into 1/4 inch rounds, sprinkle with salt, place in a colander for about 15 minutes to extract bitterness and moisture. Rinse lightly and press between two towels to remove excess water. Line a baking sheet with parchment paper, brush each slice with avocado oil and broil for 5 minutes, flip over and broil 5 minutes more. Stack and place in a cover bowl. Once they are cool enough to handle, peel off the skin. Blend everything in food processor.

​

Drizzle with olive oil, sprinkle with fresh parsley and serve with olives on the side.

Smoked Cashew Vegan Cheese

 

Nest and Glow

  • 1 cup Cashews

  • ½ cup Nutritional yeast

  • 1 tbsp Smoked paprika

  • 1 tbsp Maple syrup (honey)

  • 1 tbsp Agar agar powder (2 tbsp agar agar flakes)

  • 1 clove of Garlic

  • 1 Lemon juiced

  • ¼ tsp Turmeric

  • ¼ tsp Cayenne pepper

  • 1½ cups Water

  • a pinch of Salt

 

Place half the water and everything else apart from the agar agar into a blender. Blend until smooth. In a pan put in the remaining half of the water and the agar agar. Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom. Take off the heat and stir in the cashew mixture until combined. Pour into a mould and then chill for 2 hours. Enjoy within 3 days and keep chilled.

Vegan Cheese

 

The Buddhist Chef

  • 1/2 cup cashews

  • 1 tsp basil

  • 1 tsp oregano

  • 1/2 tsp salt

  • 1 1/2 tsp arrowroot powder (modification)

  • 1/2 garlic clove

  • 3 Tbs nutritional yeast

  • 1 Tbs lemon juice or apple cider vinegar

  • 1 tsp honey (modification)

  • 1 1/2 tsp agar agar powder (or 3 tsp flakes)

  • 1 cup water divided

  • 1 tsp bee pollen powder (modification, optional)

 

Soak the cashews for 1-3 hours. Drain the cashews and place them in a blender along with the basil, oregano, garlic, salt, arrow root powder, nutritional yeast, lemon juice, honey and 1/2 cup water. Process for 1 minute and set aside.

​

In a saucepan combine 1/2 cup water and agar agar powder. Add the cashew cream and bring to a boil stirring constantly. After cooking, add add bee pollen and stir to combine (less heating is preferred).

​

Pour into lightly oiled ramekins and refrigerate at least 2 hours. Remove by turning upside down onto a board.

Pink Hummus

 

Ascension Kitchen

  • 1 medium-large beetroot (2/3 cup)

  • 1 1/2 cup chickpeas

  • 2 tablespoons tahini

  • ⅓ cup oil (blend of lime-infused avocado oil with extra virgin olive oil)

  • 1-2 cloves raw garlic

  • Zest of one lemon

  • ¼ cup lemon juice (lime also works)

  • 2 teaspoons sumac (substitute coriander and black pepper)

  • ½ teaspoon coarse sea salt

  • Pepper to taste

  • (add 1 tsp powdered bee pollen for extra nutrition)

 

Pre-heat oven at 400˚F. Wrap the beet in tin foil. Bake for an hour, remove from foil, let cool, then slip the skin off and discard. Chop into small pieces and add to a blender.

Drain the chickpeas then add all ingredients to the blender with the beet. Blend till creamy – stopping to scrape the sides as you go. Sprinkle shredded fresh mint leaves and toasted pine nuts + sesame seeds over the top to finish, with an extra drizzle of oil.

Vegan Sour Cream

 

Modified from Gluten Free Vegan Pantry

  • 1/2 cup raw cashews, soaked overnight

  • 3 Tbsp fresh lemon juice

  • pinch sea salt

  • 1/2 tsp nutritional yeast

  • ½ cup water

 

Place all ingredients in blender. Blend on high for 5-7 minutes, scraping down the sides as needed, until smooth and creamy. Lasts 1-2 weeks.

​

TheRawChef

​

Kaffir Ketchup

​

  • 1/2 cup dried tomatoes

  • 2 tomatoes

  • 1 clove garlic

  • 1/2 c avocado oil

  • 1 tbsp balsamic vinegar

  • 2 medjool dates

  • 2 tsp paprika

  • 1/4 - 1/2 fresh kaffir lime leafs sliced 

  • 1 tsp chili flakes 

  • 2 tsp oregano

  • 1/4 tsp coriander powder

  • dash of salt, black pepper

​

Blend until smooth. 

Spicy Ketchup

 

Tales of a Kitchen

  • 1/2 cup tighly packed semi dried tomatoes

  • 2-3 medium tomatoes 

  • 2 medjool dates

  • 1 small clove garlic

  • 5 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 1/2 tsp paprika

  • 2 tsp chili flakes 

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil (or more oregano)

  • sea salt and black pepper to taste

 

Blend until smooth. Start with two tomatoes. If it's too thick, add the third tomato tomato. 

Honey Mustard

 

Life at Cobble Hill Farm

  • 1/2 cup yellow mustard seeds (soaked overnight)

  • 2 tablespoons dried mustard

  • 1/3 cup + 1 tablespoon red wine vinegar

  • 1/4 cup honey

  • 1 teaspoon salt

  • 1 garlic clove

 

I split the recipe in half (roughly) and I used apple cider vinegar. Blended in the Vitamix until smooth but still has texture.

Vegan Parsnip Mayonnaise

​

  • 1 cup raw cashews soaked a few hours 

  • 1/4 c olive oil

  • 1/4 c water

  • 1 medium parsnip steamed

  • 3 tbs lemon juice

  • 1 1/4 tsp mustard

  • 1 tsp honey

  • 1/2 tsp apple cider vinegar

  • dash of salt

  • dash of pepper

 

I used parsnip because I had one left from the Farmer's Market that needed to be used. 

 

Blend all ingredients until creamy. It has a bit of sweetness from the parsnips which is perfectly offset by the mustard. It really does taste like mayonnaise.

Raw Vegan Mayonnaise

 

Blender Girl

  • 1 cup raw cashews soaked (optional) 2 hours

  • 1/4 c olive oil

  • 1/4 c water

  • 1/4 c raw cauliflower

  • 3 tbs lemon juice

  • 1 1/4 tsp mustard

  • 1 tsp agave or one date

  • 1 tsp apple cider vinegar

  • 1/4 tsp salt

 

Blend until creamy.

Zucchini Hummus

 

Chef Amber Shea Practically Raw cookbook

  • 1 large or 2 small zucchini

  • 1/2 c tahini

  • 2 Tbs lemon juice

  • 1 small garlic clove

  • 1/2 tsp agave

  • 1/2 tsp salt (go easy on the salt)

  • 1/4 tsp ground cumin

 

Blend. 

Chickpea Hummus

From Blendergirl

  • 1/3  cup extra-virgin olive oil

  • 1 (15oz) can chickpeas, drained and rinsed

  • 3 tablespoons tahini, plus more to taste

  • 3 tablespoons fresh lemon juice, plus more to taste

  • 1 teaspoon Celtic sea salt, plus more to taste

  • 1 teaspoon  minced garlic (1 clove)

  • Pinch of ground cumin, plus more to taste

  • Pinch of cayenne pepper, plus more to taste (optional)

  • Pinch of sweet paprika, to serve

  • 1 tsp powdered bee pollen for extra nutrition (optional)

​​

Throw all of the ingredients into a high-speed blender, and blast on high until smooth and creamy. Tweak the tahini, lemon juice, salt, garlic, cumin, and cayenne pepper to taste.

Cashew Cream 

  • 1 cup raw cashews soaked

  • 1/2 cup walnuts soaked

  • 1/2 pear (or apple)

  • 1 cup water

  • 1/2 teaspoon vanilla (optional)

  • 1/2 tsp cinnamon (optional)

​

Soak the nuts for 30 minutes to a few hours. Blend with the remaining ingredients. Use this as a cream topping for fruit pies, fruit pizza, fruit salads.

​​

Coconut Butter 

  • 4 cups coconut flakes

  • 2 tbs cococnut oil

​

Place the coconut in the bowl of a food processor and let it run for 20 minutes. Check every few minutes to scrape down the bowl. Add to Vitamix with coconut oil and proocess a few minutes more. This did not make it much smoother - just process in the food processor a bit longer with the coconut oil. Let cool, then refrigerate.

​​

Ginger Garlic Paste 

​

Bombay Chef​

  • 1 part peeled ginger 

  • 2 parts garlic 

  • water 

  • oil 

 
Roughly cut the ginger. In a blender add chopped ginger, garlic and water. Grind it into fine smooth paste. Give it a nice mix. In a pan add some oil and heat it. Add the paste into the pan and give it an even mix and keep on low flame. Keep stirring constantly util water evaporates. Cooking in oil extends the shelf life.

​​

Ginger Garlic Paste 

​

Bombay Chef​

  • 1 part peeled ginger 

  • 2 parts garlic 

  • water 

  • oil 

 
Roughly cut the ginger. In a blender add chopped ginger, garlic and water. Grind it into fine smooth paste. Give it a nice mix. In a pan add some oil and heat it. Add the paste into the pan and give it an even mix and keep on low flame. Keep stirring constantly util water evaporates. Cooking in oil extends the shelf life.

​​

Ginger Paste 

​

  • 1 1/2 cup organic ginger unpeeled and chopped 

 
Blend in the Vitamix until it becomes a smooth paste, use tamper to press ginger into blades. Last 3 weeks in the fridge or 6 months in the freezer. Freeze in ice cube trays or scoop into balls and freeze.

​​

Moxarella Cheese 

​

Vexed Out

It Doesn't Taste Like Chicken

  • 1/4 c raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)

  • 1 c hot water

  • 2  Tbs + 1sp t tapioca starch

  • 1 Tbs extra virgin olive oil (optional)

  • 1 small garlic clove, minced

  • 3/4  t sea salt

  • 1 tsp fresh lemon juice

 

Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute.

Pour into a small saucepan and cook, stirring constantly over medium high heat for 5-7 minutes. After a few minutes the mixture will start to form lumps, like it’s curdling or separating. Reduce heat to medium and keep stirring so you don’t burn the cheese.

Keep cooking and stirring until very thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches.

Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.

​

NOTES

*Use  ½ cup cashews for an even creamier consistency. 
*To return cold mozzarella back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.

​​

Fennel Dip 

​

  • One fennel bulb plus most of the stalks and some of the leafy herb, chopped in large chunks

  • 4 garlic cloves

  • 1 Tbl avocado oil

  • 1/4 vegan parmesan cheese

 

Rub your hands with a little oil and massage into fennel and garlic. Roast at 400F for 20 minutes. Sprinkle with salt and pepper, add oil and puree in food processor. Mix in the parmesan cheese. Serve warm, but also good served from the fridge.

bottom of page