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Veggie sauce/salad dressing

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Mayo is a good place to start.  It's pretty good just plain, but you can also take a serving of it and stir in herbs like dill, chives, shallots, garlic.  

Almond butter or other nut butters are good with celery or carrots (think ants on a log when you were a kid, if you ever had that).

Guacamole is good. Making your own is best but Wholly Guacamole has some compliant versions if you want store bought. -- you can use almond butter or other nut butters instead of sunbutter if you have trouble finding it or already have something else on hand. This is good for a dip, or add it to a stir fry for extra flavor. -- great on it's own, or mix with mayo for a thicker dip/sauce.

There are store bought dressings available. To me they are kind of expensive and not any better than I could make, but sometimes you need the convenience of store bought. Google Tessemae's or Primal Kitchens brands, you can order online or they probably have store finders on their website to find them locally, if you're in the US.

Also, try different ways of cooking your vegetables. Most are better roasted than steamed. Some can be blended into sauces or eggs or meatballs or burger patties if you have texture issues where you need to hide them.

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Ratatouille like mixes are easy to make and it if you like tomato sauce. Pan fry zucchini, peppers, onions and aubergine until very soft, add tomato sauce and cook for a while, good too a day after.

I like raw carrots with coconut oil (and salt). For any other salad I use a salt, evoo and vinegar (sometimes red wine vinegar, sometimes balsamic...) or lemon. You can add other things to that, like mustard or tahini...

For cauliflower oven baked and lot of spices (cumin, smoked paprika (hot or not), garlic powder, turmeric, powdered nutritional yeast, salt) make a great difference you can pair with mayo, ranc..., also caulirice or broccoli rice.

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