Vegan Cashew Herb Sauce

Vegan Cashew Herb Sauce

I made this sauce to go in my wraps and wow it was incredible! No need for a blender, just mix in a bowl. 

(Makes 1 portion)

Ingredients:

2 tsp cashew butter 

1/2 tsp ginger puree or powdered ginger 

1/4 tsp mixed herbs

1/2 tsp nutritional yeast

1 tbsp water 

In a bowl add the cashew butter and gradually mix in the water, it should go creamy thick and whiter in colour. Once to a desired consistency add the ginger, herbs, nooch and mix well serve! 

Serve as a dipping sauce, sandwich spread, salad dressing or even a pasta sauce! 

Lots of love

Robyn x

Vegan Cashew Herb Sauce

My Favourite Sweet Pepper Dip

Ingredients:

(Serves 1-2)

Dip:

6 mini mixed colours sweet peppers

2 sticks celery

1/2 avocado 

50ml coconut water 

Other:

1 head celery 

Few sprigs fresh coriander 

Sprinkle chilli flakes 

1 head round/butter leaf lettuce 

2 cups peas 

Simply blend all the dip ingredients and serve. Chop up the celery as shown then top everything with coriander and chilli flakes :) delicious! This is my favourite dip to date! 

Bonus:

In your blender blend the peas, some coconut water and some celery. And you have a pea purée dip! Into a lettuce leaf spoon in both of the dips and you have a lettuce taco :) 

Creamy Pepper Pea Dressing

Ingredients: 

(Serves 2) 

4 large carrots 

1 round lettuce

2 sticks celery

5 small sweet peppers yellow/red/orange

4 cups peas

1/2 avocado 

1 zucchini 

Using a spiralizer spiralize your carrots and top with a generous amount of peas. To your blender add the celery chopped, peppers, cup of peas, avocado and zucchini chopped. Blend with a little water until thick, creamy and smooth. Pour over your carrots and peas and serve with round lettuce! Perfectly nourishing :D 

Creamy Zoodles

Ingredients:

(Serves 1-2)

1 courgettes/zucchinis

2 carrots

2 tomatoes 

Dressing:

1 courgettes/zucchinis

1 celery stalk

1/2 ripe avocado

1/2 lemon juice

2 handfulls spinach 

Using a spiralizer spiralize the zucchini and carrot into a bowl, dice the left overs and the tomatoes. In a blender add all the dressing ingredients along with a cup of water if needed. Blend until very smooth and mix into the zoodles! Epic! 

Creamy Sweetcorn Spirals

Ingredients:

(Serves 1-2) 

4 cups sweetcorn*

1 red bell pepper 

2 courgettes 

10 red grapes 

In a blender or with a hand blender blend the sweetcorn and bell pepper to form a creamy sauce. Peel and spiralize the courgettes, chop the grapes in half and place into a bowl. Stir in the creamy sauce and serve. Delicious :) 

Tip: to take the cold edge off gently heat in a wide based pan until room temperature. 

* make sure you get good quality extra sweet sweetcorn for best taste either tinned or frozen is best, but if you can get it freshly picked that day on the cob then perfect. If frozen run under water until defrosted. 

Mango Sunshine Salad

Ingredients:

(Serves 1) 

1 head lettuce

1 courgette 

2 large ripe mangos (squishy to touch) 

1 tomato

Chop up the lettuce into small pieces and spiralize the courgette, add to a large bowl. Score the mango skin and peel off, slice off the flesh (suck the stone and skin) and blend up for the dressing. Pour over the lettuce and courgette, then slice up the tomato and display. Delicious! 

Sweet Beet Sauce

Ingredients:

(Serves 1-4)

800g sweet cherry tomatoes *

6 cooked beetroots

Big bunch of dill

Big bunch of basil

Small bunch of coriander 

Blend until smooth or desired consistency and serve, or allow to marinade over night :) beaut! 

* the riper the sweeter and thinker - think wrinkly skin and squishy ;) 

Italian Salad Dressing

Ingredients:

3 lemons juiced
1 small crushed garlic (optional)  
2 tsp sea vegetable flakes (Asian store or supermarket)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp ground black pepper

Place all ingredients into a jar and shake really well :)