• organic tahini
• fresh lemons
• red miso paste
• toasted sesame seeds
• fresh garlic cloves
• red onion
• apple cider vinegar (raw)
• nutritional yeast flakes
• vegan sour cream or unsweetened vegan yogurt (Kite Hill, Forager)
• Himalayan pink salt
• black pepper
• Sriracha sauce
• raw cashews
• raw agave
• maple syrup
• cayenne or chili flakes
• vegan parmesan (Violife)
• some fresh herbs (dill, cilantro, basil, oregano – whatever your preference)
Some quick application examples for reference:
Prepare a Tzatziki sauce using two tablespoons of vegan sour cream or yogurt, a freshly minced garlic clove, chopped cucumbers, chopped dill, salt, pepper and lemon juice.
Prepare a tahinimiso dressing using one tablespoon of tahini, one teaspoon of miso, one tablespoon of apple cider vinegar and sesame seeds.
For a vegan pesto, blend a handful of raw cashews, fresh basil, raw spinach, vegan Parmesan, raw garlic, salt and pepper.
You can make a quick and easy hot dipping sauce using tahini mixed with Sriracha sauce and some salt.
For a yummy dip to serve with vegan crabless cakes, nuggets, or a fishless filet, it’s fun to combine vegan mayo with a vegan buffalo sauce. Add some garlic for an extra kick!
Make a vegan “honey” mustard dressing using equal parts organic mustard and agave (or date syrup or maple syrup).
Add nutritional yeast to any of the savory dressings for a little “cheesy” flavor!
Make a quick Teriyaki sauce using soy sauce, maple syrup, toasted sesame seeds, and minced garlic. Add some chili oil or dried chili for a little kick.
There’s plenty more that can be done using some of these fun pantry/refrigerated ingredients! If you want more suggestions or have feedback after trying any of these combinations, please reach out: karen@vegantransitioncoach.com.
